Soviore Torta Di Riso


300 gr. rice,
8 T. tomato sauce,
4 eggs plus 1 set aside,
2 pastry sheets for vegetable tarts,
2 T. dried mushrooms,
80 gr. grated parmesan,
oil for baking pan,
salt and pepper.

How to make the Soviore rice tart:

Boil rice in salted water. Drain it very underdone. Transfer to a bowl. Add tomato sauce (prepared in the same way as you would for pasta), the beaten eggs, parmesan, salt and pepper, mushrooms which have been steeped in warm water. Mix well until you obtain a homogeneous mixture.

Grease baking pan with oil. Arrange a sheet a pastry on the bottom of the pan and spread filling on top. Slightly beat the remaining egg and brush it on the surface of the tart. Cover with another sheet of pastry and close the edges well. Punch a few holes with a fork and sprinkle with a little olive oil and bake the soviore rice tart at 190°-200° for around 30 min.

Serves 4-6

Regional recipe from Liguria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at