Caprese Rice Sformato

Caprese Rice Sformato

Caprese Rice Sformato is a cheerful and tasty first course, ideal for lunch and dinner in the spring and summer. The idea for this pie was born from my passion for Caprese salad; I took the two ingredients that characterize this recipe (Caprese Rice Sformato), namely tomato and mozzarella, and I used them to make tasty baked rice. Imagine the surprise of your guests when brought to the table this timbale, they will discover its stringy filling of mozzarella … adults and children will go crazy! To make the pie even more precious, I covered the surface with sliced ​​cherry tomatoes and covered with grated and breadcrumbs cheese … the end result is a crispy crust of tomatoes gratin, real goodness! Try Caprese Rice Sformato recipe and let me know what you think, but I’m sure you will really like it Caprese Rice Sformato!

Preparation time: 20 min
Cooking time: 20 min
Ready in: 40 min

400 g rice for risotto
400 g tomato pulp (tomato sauce is also fine)
1 tablespoon tomato paste
1/2 onion
Vegetable broth to taste
350 g mozzarella
200 g sliced ​​tomatoes (approx.)
80 g grated cheese
Breadcrumbs to taste
Olive oil to taste


Preparation of Caprese Rice Sformato

In a large saucepan, fry the chopped onion in a drizzle of oil. Ready the sauté, add the rice and toast it on a high flame for a couple of minutes. Now add the tomato concentrate, pour the tomato pulp and start cooking the rice over medium heat adding a ladle of broth at a time, stirring constantly; only when the first ladle of broth is absorbed, add the second one until the rice is cooked. In the risotto, I did not add salt because the broth was already well salted.

Cook the rice al dente, turn off the heat, add a few leaves of basil and 50 g of grated cheese and stir stirring vigorously. Since we are making a pie, I recommend you leave the risotto very “moist” in order not to dry it during cooking in the oven.

Transfer half of the risotto into an ovenproof dish, level it well, then make a layer with the mozzarella cut into cubes.

Cover everything with the remaining risotto, then spread the sliced ​​cherry tomatoes over the surface.

As a final touch, sprinkle everything with the remaining grated cheese and little breadcrumbs. Bake the rice pie in a preheated oven at 180 degrees for 20 minutes, activating the grill function 5 minutes before taking it out of the oven.

Here is the Caprese rice pie served on the table! I advise you to let it cool down about ten minutes before portioning and tasting it.

Read also Moroccan coffee with cinnamon and coriander recipe / French toast with the avocado recipe.

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