Savoury superfino Baldo rice pie with spinach, perpetual spinach and dried tomatoes


  • 200g Alce Nero superfino Baldo rice
  • 300g perpetual spinach
  • 300g fresh spinach
  • 1 golden onion
  • 1 clove of garlic
  • 3 eggs
  • 70g Parmesan, grated
  • 50ml Alce Nero rice milk
  • 8 Alce Nero dried tomatoes
  • 200g Caciocavallo cheese
  • 2 tbsp breadcrumbs
  • Alce Nero extra-virgin olive oil
  • salt and pepper


Wash the spinach and perpetual spinach and cook them in the water you have used to clean them until they wilt, then squeeze and chop finely. Heat 2 tablespoons of oil in a non-stick pan, then sauté the crushed garlic and season the vegetables with a pinch of salt for 4 minutes, making sure to stir often. Cut the dried tomatoes and the Caciocavallo cheese into cubes. Cook the rice in a generous amount of salted water with the finely sliced onion. Drain the rice with the onion and add to the bowl with the vegetables and Parmesan, and add the beaten eggs with the rice milk, dried tomatoes, Caciocavallo and salt and pepper. Grease a baking tray that is 26-28cm in diameter with oil, sprinkle the breadcrumbs, spread the mixture and level off, then put a dusting of breadcrumbs on the top. Drizzle the oil over the top and cook in a pre-heated oven at 180° for around 40 minutes.

  • Timing

    60 minutes

  • Complexity


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