DH brought home a cookbook titled, "Lidia's favourite recipes" by Lidia Matticchio Bastianich and I decided to try her Rice & Zucchini Crostata. Here is the link online:
http://www.lidiasitaly.com/recipes/detail/1024
For the Dough
2
cups all-purpose flour, plus more for working
1 teaspoon kosher
salt
½ cup extra-virgin olive oil
⅓ cup cold water, plus
more as needed
For the Filling
1 pound
small zucchini
½ cup Italian short-grain rice, such as Arborio or
Carnaroli
2 cups ricotta, preferably fresh, drained overnight
1
cup Grana Padano, or Parmigiano-Reggiano, grated
2 bunches
scallions, finely chopped (about 2 cups)
3 large eggs, lightly
beaten
2 cups milk
2 teaspoons kosher salt
Butter for the
baking pan - See more at:
http://www.lidiasitaly.com/recipes/detail/1024#sthash.0WZWR8Wc.dpuf
You will need a baking stone, if you
have one; a 12-by- 18- inch rimmed baking sheet (a half-sheet pan).
To make the dough: Put the 2 cups flour and the salt in the
food processor fitted with the metal blade. Pulse a few seconds to
aerate. Mix the oil and water together in a spouted measuring cup.
With the processor running, pour the liquid through the feed tube and
process about 30 seconds, until a soft dough forms and gathers on the
blade. If it doesn't, it is probably too dry. Add more water, in
small amounts, until you have a smooth, very soft dough. a Turn the
dough out onto a lightly floured surface and knead by hand for a
minute, until it's smooth and soft. Pat into a rectangle and wrap in
plastic wrap. Let rest at room temperature for 1/2 hour. (The dough
can be refrigerated for up to a day, or frozen for a month or more.
Defrost in the refrigerator, and return to room temperature before
rolling.) To make the filling: Shred the zucchini on the coarse holes
of a box grater into a large bowl. Toss the rice and shredded
zucchini together, and let sit for 30 minutes to an hour, so the
grains absorb the vegetable liquid. Fold in the ricotta (breaking up
any lumps), then the grated cheese, scallions, beaten eggs, milk, and
salt, stirring until thoroughly mixed. When you're ready to bake the
torta, set a rack in the bottom half of the oven-with a baking stone
on it, if you have one-and heat the oven to 375º. Spread the butter
on the bottom and sides of the pan. On a lightly floured surface,
roll the dough to a rectangle that's at least 4 inches longer and
wider than the baking sheet. Transfer the dough to the pan, either by
folding it in quarters and lifting it onto the sheet, or by rolling
it up around the floured rolling pin and then unfurling it over the
baking sheet. When the dough is centered over the pan, then gently
press it flat against the bottom and rim of the pan, leaving even
flaps of overhanging dough on all sides. (If the dough tears as you
are moving it, patch it with a bit of dough from the edges.) Pour and
scrape the rice-zucchini filling into the dough-lined pan, and spread
it to fill the crust in an even layer. Fold the dough flaps over the
top of the filling, pleating the corners, to form a top crust border
that looks like a picture frame, with the filling exposed in the
middle. Set the pan in the oven (on the heated stone), and bake until
the crust is deep golden brown and the filling is set, 45 minutes to
an hour. About halfway through the baking time, turn the pan in the
oven, back to front, for even color and cooking. Cool the torta on a
wire rack for at least 30 minutes to set the filling before slicing.
The torta can be served warm or at room temperature, cut into
appetizer or bite-sized pieces in any shape you like- squares,
rectangles, triangles, or diamonds.
I heartily recommend it! The dough felt wonderful to knead and was easy to work, especially for a novice like myself. I forgot to drain the ricotta overnight and just did it while I made the dough and it turned out just fine. The cookbook shows her using an eggwash after the dough is folded over the filling, but the recipe does not list that. I may try that along with other variations in the future, since I fully intend to make it again.
