Refrigerate if you will be holding it for longer than 2 hours. To serve: To serve at room temperature, cool pudding on a wire rack to room temperature, then unmold. Remove from oven and transfer pan to a wire rack to cool.
Turn mixture into prepared pan and bake until a knife inserted 2 inches from the edge of the pan comes out clean, about 55 to 65 minutes. Stir eggs, lemon zest and citron (or almonds) into cooled rice. Butter bottom and sides of a 9-inch springform pan with the 1 1/2 tablespoons butter. To prepare torta: Preheat oven to 350 degrees. Turn it into a bowl and allow it to cool. When rice is tender but still a little resistant to the bite (it will be a little soupy), stir in sugar. Stir occasionally, to check for sticking. Reduce heat to low, cover tightly and cook at a very slow bubble for 20 to 25 minutes. To prepare rice: In a heavy 3- to 4-quart saucepan over high heat, combine milk and rice. Turn pasta into a heated bowl and serve hot, passing the cheese separately. Return pasta to pot and toss with sauce over medium-low heat. Turn off heat and cover pan while you cook the pasta.Ĭook pasta in fiercely boiling water, stirring often, until tender yet firm to the bite. Stir in rest of tomatoes with their juices, the remaining onions, and the reserved pancetta. Increase heat to high and saute, stirring often, until onions are golden and tomatoes are thickened and taste very rich, about 5 minutes. Lift about half the tomatoes from can, poking each with your finger to drain the seeds and juice back into the can, and add to the pan, along with half the onions and the red pepper and black pepper. Cook pancetta until crisp, about 5 minutes.
Heat olive oil in a 12-inch skillet over medium heat. This recipe is the best I’ve tasted.” Her wine suggestion? “A big red Montepulciano d’Abruzzo by Masciarelli,” she writes. “Amatriciana began in the mountains between Rome and Abruzzo, around the town of Amatrice. “Amatriciana is probably the most famous pasta of central Italy,” writes Kasper in the book. Note: From “The Italian Country Table,” by Lynne Rossetto Kasper.
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