Pesto Rice Cake

The pesto rice cake is a delicious combination of the Ligurian pesto tradition and a substantial dish like rice cake. I will provide you with a recipe to prepare it, ensuring it is tasty and satisfying.

Ingredients

• 300 g rice
• 200 g Genovese pesto
• 50 g grated Parmesan
• 2 eggs
• 150 g green beans
• 100 g potatoes
• Salt to taste
• 1 buffalo mozzarella (optional, to make it creamier)

Preparation

1. Start by boiling the rice in salted water following the cooking times indicated on the package, so that it remains al dente.

2. Meanwhile, wash the green beans, remove the ends and cut them into pieces. Peel the potatoes and cut them into fairly small cubes.

3. Add the green beans and potatoes to the water with the rice about halfway through its cooking time, so they cook together with the rice.

4. Once cooked, drain the rice well with the green beans and potatoes and let it cool slightly.

5. In a large bowl, combine the Genovese pesto, eggs, and grated Parmesan with the rice, mixing well to blend the ingredients.

6. If you prefer a creamier consistency, you can add the buffalo mozzarella cut into cubes at this point.

7. Prepare a baking pan (preferably a springform one to facilitate unmolding), greasing it with a little oil or lining it with parchment paper if necessary.

8. Pour the rice mixture into the pan, leveling it with the back of a spoon.

9. Bake in a preheated oven at 180 °C for about 20-30 minutes, until the surface is golden and firm.

10. Let it cool slightly before unmolding the rice cake from the pan.

11. Serve the pesto rice cake hot or at room temperature, according to your preferences.

Trivia

Pesto, with its characteristic green color and fresh, aromatic flavor, is one of the most beloved and widespread condiments, born in Liguria but now appreciated in many variations around the world. Incorporating it into a simple rice cake transforms a rustic dish into a true delight for the palate.