SERVES 6 — 8
This interesting rice pie or Torta degli Addobbi, meaning decorations, takes its name from a religious festival that occurs in Bologna. The festivals began in the fifteenth century when a church decree required that every 10 years the sacred church vessels and statues be paraded through the streets. Windows and balconies throughout the city are decorated with colorful flags and banners to celebrate the event.
2 cups water
2 cups milk
1/2 cup sugar
Zest of 1 lemon
1/4 teaspoon fine sea salt
1 cup plus 3 tablespoons long grain rice
1/2 cup diced citron
1/3 cup chopped almonds
3 large eggs
4 tablespoons unsalted butter (1/2 stick)
1/4 cup Amaretto di Saronno
Preheat the oven to 425F.
Butter a 9-inch pie plate and set aside.
Pour the water and milk into a 2-quart saucepan. Stir in the sugar, lemon zest and salt and bring the mixture to a boil. Stir in the rice and cook until all the liquid is absorbed, about 25 to 30 minutes. Stir as often as necessary to prevent the rice from sticking to the bottom of the saucepan.
Transfer the rice to a bowl and allow it to cool. Stir in the citron, almonds, eggs and butter. Transfer the mixture to the buttered pie pan. Bake for 30 minutes or until nicely browned. Allow the tart to cool.
Use a toothpick to poke holes all over the top then brush the top with the Amaretto. Cut into wedges to serve.
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