Inspired by Italian cookbook author Anna del Conte and her famous rice pie.
- 6 eggs
- 250 ml extra-virgin olive oil (1 cup)
- 150 gm carnaroli rice
- 1 leek, thinly sliced
- 1 clove garlic, finely chopped
- 150 gm pine mushrooms, thinly sliced
- 10 gm dried porcini mushrooms, soaked in hot water for 10 minutes and drained
- 2 lemons, juiced and rind finely grated
- 2 tbsp oregano leaves, coarsely torn
- 120 gm Taleggio, coarsely chopped
- 35 gm finely grated parmesan
- 16 sheets filo pastry
- 1Whisk eggs and 200ml oil together in a bowl, add rice, leek, garlic, mushrooms, lemon rind and juice, oregano, cheeses and stir to combine. Season with sea salt and freshly ground black pepper, cover with a tea towel and stand, stirring occasionally, for 3-4 hours.
- 2Preheat oven to 180C. Lay a sheet of filo on a surface, brush with remaining oil and place another sheet on top. Repeat with another 2 sheets, brushing with oil between each layer and finishing with a layer of filo. Repeat this procedure with remaining oil and filo, so you end up with 4 stacks of filo pastry. Cover stacks with a damp cloth to prevent drying out. Halve each filo stack lengthways, then press each piece into a 1 cup-capacity ovenproof dariole mould. Divide rice mixture between filo-lined moulds, ensuring liquid is distributed evenly among pies. Fold over pastry edges, brushing with oil to seal. Bake for 30 minutes or until golden and cooked through. Serve warm or at room temperature with a mixed leaf salad.
Drink Suggestion: Late-disgorged sparkling white. Drink suggestion by Max Allen