RICE CAKE

Rice Cake image

Provided by Food Network

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound/500 g rice, boiled
4 tablespoons/60 ml extra-virgin olive oil
1/2 cup/125 ml cubed pancetta
1/2 cup/125 ml cubed salami
1 onion, chopped
1/2 pound/250 g fresh peas
1 egg
1/2 cup/125 ml diced soft Pecorino cheese
1/2 cup/12 ml freshly grated Parmigiano cheese
1/2 cup/125 ml diced Parmigiano cheese
1/2 cup/12 ml diced scamorza cheese
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Cook the rice until the 'al dente' stage as it will finish cooking in the oven. Allow to cool. Heat up 2 tablespoons olive oil in a saucepan. Add the pancetta, salami, and onions. Cook until golden and crispy.
Cook the peas in a pot of salted water for approximately 2 minutes, or until soft. Add to the pan mixture and toss the ingredients together. Transfer the rice to a large bowl. Add an egg, Pecorino cheese, grated Parmigiano, diced Parmigiano, scamorza, salt, pepper, and the pancetta mixture with all its juices to the rice and thoroughly mix.
Grease a baking dish with the remaining 2 tablespoons olive oil and sprinkle half the bread crumbs to the base of the pan. Spread the mixture onto the baking pan, packing the mixture so it serves as a solid bed. Sprinkle the remaining bread crumbs on top. Bake for 20 minutes or until the rice cake is golden.