Rice pie, today served in restaurants and in the “sciamadde”(traditional fry-shops) in the alleys of seaside towns, it is a must of the cuisine of our grandparents

Savoury pies, starting from rice pie, came into being simply for the usual economic reasons linked to the famous Ligurian “thrifty practicality.” With few but varied materials (and therefore little “palanche”, as the Ligurians call money), a unique, appetizing and nourishing dish could be created, good to eat both hot and cold, sitting at the table, or on a boat, or leaning on a rock.

Ingredients: 300 grams superfine Arborio rice, 2 eggs, milk, 2 spoonfuls of parmesan cheese, pecorino cheese, extra virgin olive oil, flour, salt, pepper (nutmeg), (marjoram) and white wine.

Preparation. Boil the rice in abundant water with salt added, overcooking it so as to make it very soft. After straining it, put it in a bowl, adding the milk, the eggs, the two grated cheeses, salt, pepper to taste and the fresh minced marjoram (it can also be without marjoram). Separately prepare the classical pastry with flour, extra virgin olive oil, water, salt and a little white wine, and obtain a circular sheet of pastry to line a low-edged baking-pan greased with olive oil. Stuff the pastry with the rice and fold it over on the edges pinching it at regular intervals. Beat an egg with a little parmesan cheese and sprinkle it on the surface of the rice, douse with oil and cook in the oven at 180° till brown.