It is spring and the desire to go out becomes urgent. To fully enjoy the gentle sun and the gentle breezes, you want to eat in the greenery, in one of the parks of our cities, sitting and filling your eyes with the lush meadows of daisies and breathing in the scent of renewing nature. To enrich your picnic and stay in tune with the environment, I suggest you bring a GREEN CAKE, based on spinach and rice. Prepare it a day or two before so that it stays pretty compact and if unfortunately it rains on the day of the picnic, you can console yourself by eating this tasty Piedmontese recipe.
He is about to end up run over, his mother saves him
It is spring and the desire to go out becomes urgent. To fully enjoy the gentle sun and the gentle breezes you want to eat in the green, in one of the parks of our cities, sitting to fill the eyes of the luxuriant meadows with daisies and to breathe the scent of nature that is renewed. To enrich your picnic and stay in tune with the environment, I suggest you bring one GREEN CAKE, made with spinach and rice. Prepare it a day or two before so that it stays pretty compact and if unfortunately it rains on the day of the picnic, you can console yourself by eating this appetizing Piedmontese recipe.
SPINACHES:
It is time for the new spinach, used for many recipes, savory pies, omelettes, ravioli. There cleaning fresh spinach it is a bit long and boring, but it is worth it as they are tasty and nutritious, rich in vitamins and minerals, including vitamin A and potassium in greater quantities.
To wash them you have to remove the root and the most earthy piece, separate the leaves and rinse them 3 - 4 times. The advantage is that they cook in a few minutes: 5 minutes in a little water are enough to keep them crunchy. The smaller and more tender leaves can also be eaten raw, but they must be washed with bicarbonate which increases the effectiveness of cleaning as it eliminates earth residues, impurities and dirt, and the centers of accumulation of germs.
GREEN CAKE from GRANDMA DELA
COST: € 12 for 8 generous portions
PREPARATION TIME - 30 minutes OVEN COOKING TIME - 30 minutes
ingredients:- 300 g of rice
- 800 g of washed and chopped fresh spinach
- 30 g of lard (optional)
- 1 onion
- Rosemary
- Laurel
- Oil, pepper and salt
- Broth or boiling water
- 3 eggs
- 150 g Breadcrumbs or corn flour
- 300 g Grated cheese
Preparation
Turn on the oven at 180 ° C
Prepare a Risotto starting with the fried onion, a few slices of lard, a few sprigs of rosemary and a few bay leaves. Add the rice and brown it well in the sauce. Begin to add water and spinach stirring occasionally. When the rice is half cooked (about 10 minutes), remove the pan from the heat, allow it to cool a little and add 2 eggs, 3 tablespoons of bread and 150 g grated cheese directly to the pan.
Put the dough in an oven dish greased with oil and then covered with breadcrumbs, cover in order with the remaining lard, a beaten egg, a mix of rosemary, bay leaf, abundant bread and grated cheese. Bake for 30 minutes or until a tasty and crunchy crust forms.
On the day of the picnic, cut the cake into squares and place it in an airtight container for transport.
Nonna Dela together with the spinach adds the Herbs that grow wild in his garden, the Pretty Woman,Erba S. Pietro, Dandelion and Borage and prepare a larger amount of risotto for lunch, separating the quantity for the green cake halfway through cooking.
Photos and texts: Elena Winch
