Ingredients for 4 servings:
200 g original rice
200 g ricotta
1 head of variegated radicchio di Castelfranco IGP
1 fresh spring onion
1 clove of garlic
6 sprigs of fresh marjoram
2 tablespoons of breadcrumbs
2 tablespoons dry food yeast
1 tsp smoked paprika (optional)
Whole salt to taste
1 pack of puff pastry
Bring plenty of salted water to a boil, and cook the rice for 15 minutes, drain and transfer to a bowl. Wash and peel the variegated radicchio, cut it finely and transfer it to a non-stick pan with a drizzle of oil and poached garlic, cover and cook for 5 minutes, if necessary add a little water to avoid frying. When cooked, season with salt. In the bowl of rice, finely chop the spring onion, add the ricotta, breadcrumbs, marjoram leaves, smoked paprika, a drizzle of oil and a pinch of salt. Mix everything and transfer to the pan where you have already placed the pastry. Spread the mixture evenly, and bake at 180 ° in a static oven for about 20 minutes. Serve the cake warm.
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