Featured Cookbook

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1. Carrara Rice Pie (Torta di Riso alla Carrarina)

2. Meat Sauce (Ragu di Carne)

3. Fernanda's Pie (La Torta di Fernanda)

Book Description

If you like to mix reading and cooking, Cesare Casella offers a delightful blend of family reminiscences and recipes for Tuscan dishes in this charmingly written, culinarily opinionated book. Casella first came to the attention of food lovers while cooking at Il Vipore, the restaurant his parents started in a small Tuscan town near Lucca in 1964. Under his guidance, the restaurant won a Michelin star in 1993, the same year he moved to New York City to cook at Coco Pazzo.

... (more)

Diary of a Tuscan Chef

Authors: CESARE CASELLA,EILEEN DASPIN

Date: March 1998

ISBN: 0385485476

Publisher: Broadway

Hardcover

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Michelangelo got his best marble from Carrara, so it's likely he got a taste or two of Carrara's renowned rice pie. The proportion of rice to milk and eggs may seem odd, but don't change it. The quantities are exactly as they should be. When this pie is just right, you'll have a layer of custard over a layer of rice. If you want to experiment, add aniseed or a little anisette to the custard.

Servings: 6

• 1 1/2 cups water

• 1/4 teaspoon salt, plus a pinch

• 1/2 cup arborio rice

• Sweet butter, for the pan

• 1 tablespoon flour

• 7 eggs

• 1 1/4 cups sugar

• 1/4 cup rum or brandy

• Grated zest of 3 lemons

• 1 teaspoon vanilla extract

• 2 cups milk, at room temperature

1. In a heavy saucepan, bring the water to a boil and add the 1/4 teaspoon of salt. Stir in the rice. Cover the pan tightly and cook over low heat for about 25 minutes, until the rice is light and fluffy. Set the rice aside.

2. About 15 minutes before the rice is done, preheat the oven to 350 degrees F. Butter a deepdish 9-inch pie pan and dust it with flour, shaking off any excess.

3. In a large bowl, beat the eggs with the sugar, rum, grated zest, vanilla, and a pinch of salt. Mix well and stir in the milk.

4. With the back of a wet spoon, press the rice into the bottom of the prepared pan, then pour in the milk mixture. Bake for 50 to 60 minutes, until the top of the pie is golden brown. Cool, and serve at room temperature

More From This Book:

1. Carrara Rice Pie (Torta di Riso alla Carrarina)

2. Meat Sauce (Ragu di Carne)

3. Fernanda's Pie (La Torta di Fernanda)

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