Genoese Rice Torta
My mother's mother, Gertrude Molinelli McMahon was of Genoese (Northern Italy) decent- her parents were born there (in the town Bertone, where everyone's surname was Molinelli) and emigrated to the U.S. in the early 1900s. This torta (which they always pronounced "tortha" ) is not a cake but was often served as an appetizer (after being cut into squares) at holidays and other get togethers. It's fairly simple to make, healthy and delicious. Enjoy!
Rice Torta - Serves 8-12.
Butter 9 x 13" pan. Sprinkle Italian style bread crumbs up sides & bottom.
1 1/2 cups uncooked long grain rice. (Arborio is best).
1/2 package frozen chopped spinach. (Fresh is even better- chop & drain after cooking).
1 8 oz. package cream cheese.
1 cup freshly grated parmesean.
2 onions, chopped.
1/4 cup Italian parsley, chopped (optional).
Salt & pepper to taste.
5 eggs, reserve 1 yolk for top.
Cook rice according to package directions. You can cook in chicken broth for added flavor. Saute onion in olive oil till golden. Cook spinach and chop, if necessary, drain. Add rice, onion & spinach in bowl. Add grated cheese & cream cheese, salt & pepper. Add eggs, except 1 yolk. Mix thoroughly. Put in pan, spread out flat. Brush egg yolk on top. Bake on 350 until golden, 20-25 minutes. Enjoy!
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