Leek and rice bake (Tortino di porri e riso) from Vegetables All'Italiana (page 142) by Anna Del Conte

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted cherry tomatoes (Pomodorini arrostiti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniecc on April 11, 2024

    This was a bit unusual but tasty. The leeks I used were already trimmed so I was unsure of quantity, and they seemed to soak up all the liquid, whereas the recipe implied the mixture should still be wet. I ended up adding an extra egg because I was worried the dish would be too dry otherwise and the rice wouldn’t cook. It came out well in the end although tasted like an egg dish with leeks, which may not have been the intention. There is a lot of oil in the recipe which would put me off making it again.

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