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Rice pie with tomatoes and mozzarella

Boil the rice al dente in plenty of boiling salted water, then drain well and mix in a bowl with the beaten eggs, grated Parmesan cheese and a pinch of pepper.
Meanwhile prepare the tomato sauce and cook the tomatoes for 25 minutes in an earthenware dish with fried thin onion, garlic and oil. Pass the sauce, restrict it and season it with a pinch of oregano.
Grease a cake mold with high sides pyrex, sprinkle with bread crumbs and pour in the end a few spoonfuls of rice, distributing, moistened well with a spatula, then cover with the thin slices of mzozarella and lie down on them a little bit of tomato sauce. Continue until all the ingredients, then bake the pie in a preheated oven at 200 degrees for about twenty minutes.

  •   • 360 g Carnaroli rice
  •   • 3 eggs
  •   • 50 g of butter
  •   • 3 tablespoons grated Parmesan cheese
  •   • 1 buffalo mozzarella
  •   • 350 g of peeled tomatoes
  •   • 1/2 onion
  •   • 2 tablespoons olive oil
  •   • 1 clove of garlic
  •   • Breadcrumbs enough, oregano, salt and pepper