Subject: Torta di Riso
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 01 2000 - 07:42:46 EST
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F O O D F U N N Y
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Reader Laura Soule writes, "This joke cracked me up; it sounds like
something my grandmother would say to my mother."
A son calls his mother and says, "Mom, how are you?"
Mom replies, "Not too good. I haven't eaten in 38 days."
Replying with concern, the son asks, "What's the matter Mom? Are you
not feeling well? Have you been to the doctor?"
Mom replies, "I feel fine. I just didn't want to have my mouth full
of food when you called."
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T O D A Y ' S R E C I P E
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All recipes this week are adapted from "Essentials of Classic Italian
Cooking" by Marcella Hazan, Knopf, 1992. It is available at
Amazon.com using this link:
http://www.amazon.com/exec/obidos/ASIN/039458404X/worldwiderecipes
Italians rarely serve more that cheese and fruit for dessert, and
elaborate, baked concoctions are typically reserved for special
occasions. This classic cake from Bologna is an Easter treat, but I
include it here to satisfy the sweet tooth in many of my readers.
Torta di Riso (Rice Cake)
4 cups (1 L) milk
1/4 tsp (1 ml) salt
2 - 3 strips of lemon peel, yellow part only
1 cup (250 ml) sugar
1/3 cup (80 ml) uncooked rice, preferably arborio
or other short-grained variety
4 eggs
1/2 cup (125 ml) blanched almonds, toasted and chopped
1/2 cup (125 ml) candied citron or mixed candied fruits, chopped
2 Tbs (30 ml) rum (optional)
Butter and unflavored bread crumbs
Bring the milk, salt, and lemon peel to a boil in a saucepan over
moderate heat. Add the rice and stir. Reduce the heat to the lowest
setting and simmer uncovered for 2 1/2 hours, stirring occasionally,
until the mixture is dense and pale brown. Remove and discard the
lemon peel and set aside to cool. Beat the eggs gently in a mixing
bowl and add the rice mixture a little at a time, stirring to
incorporate. Add the almonds, citron, and the optional rum, mixing to
combine thoroughly. Generously butter the bottom and sides of a 6 x 9
inch (15 x 23 cm) cake pan and coat with bread crumbs. Pour the
batter into the pan and bake in a preheated 350F (180C) oven for 1
hour. Allow the cake to cool before inverting onto a serving plate.
Allow to rest at room temperature at least 24 hours before serving.
Will keep, covered and refrigerated, for up to 1 week. Serves 6 to 8.
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