With spring well under way here (yes, it starts early at latitude 34), we opted for "Spring Greens and Rice Pudding" recipe from Italian Slow and Savory and originally from the town of Monferrato in Piedmont. This excellent casserole is good both hot and cold, so don't be afraid to make a lot of it.Boil the greens for about 5 minutes in salted water, then drain and chop them. In the meantime, sauté leeks and onions in olive oil, until softened, add rice and stir it around for a couple minutes, then add white wine and let the rice absorb it. Keep adding stock about 1/3 cup at a time, letting the rice absorb it. Start preheating the oven to 400F/200C.
Mix greens into the rice and let everything cool. Beat 3 eggs and mix them into the rice mixture along with grated Parmesan cheese. Butter a baking dish and sprinkle with half of your breadcrumbs. Transfer the rice into the pan, smooth out the top, pour the last beaten egg over the top and sprinkle with the remaining breadcrumbs.
Bake until firm and golden on top, 45-50 minutes. Serve hot, with a tomato sauce, or cold, without.
- 1.5lb/0.7kg spring greens (e.g., spinach, dandelion greens, Swiss chard)
- 0.5lb/0.2kg bitter greens (e.g., sage, arugula, watercress)
- 3 Tbsp olive oil
- 2 small leeks, sliced cross-wise
- 1 small yellow onion, chopped
- 3/4cups/1.8dl dry white wine
- 1.25cups/0.3L chicken or vegetable stock
- 4 eggs
- 3/4cups/1.8dl Parmesian cheese, grated
- 4 Tbsp bread crumbs
- 1.5 cups/0.4L tomato sauce