The cacio e pepe rice flan, which I like to call “maxi supplì”, is a vegetarian savory pie ideal for the summer season. Easy to prepare, this dish does not require the use of the oven and guarantees a delicious result that will conquer everyone. Perfect both warm and fluffy how cold, it is also ideal for cutting into wedges and serving as an aperitif or at a party buffet. The crunchy exterior combines with a soft and creamy interior, making this flan a real delight. Today we will see the recipe for Benedetta Rossiwhich makes it even easier.

Rice, cheese and pepper flan

Ingredients

• 350 g of risotto rice, cooked al dente
• 1 egg
• 200 ml of cooking cream
• 40 g of grated pecorino
• 40 g of grated cheese
• Mozzarella to taste
• Pepper to taste
• Oil to taste
• Breadcrumbs to taste

Preparation

To start preparing the rice flan, cheese and pepper, place the cooked and cooled rice in a large bowl. Add the cooking cream and the egg, mixing well mix everything together. At this point, add the grated cheese and pecorino, mixing until you obtain a homogeneous mixture. Add pepper to taste, according to your tastes. Prepare a 24cm diameter pan, oiling it well and spreading some bread crumbs on the bottom to prevent the flan from sticking.

Pour half the rice into the pan, leveling it well and creating some high edges. Add the mozzarella cut into julienne strips and cover with the remaining rice, compacting well the whole. Oil the surface and add a little more breadcrumbs. Bring the pan to the stove and cook the flan over medium-low heat for approximately 10 minutes per side, turning it halfway through cooking to ensure even browning. Once cooked, let it cool before cutting it into wedges and serving it. Yours rice flan, cheese and pepper it’s ready. Enjoy your meal!

Read also: Courgette flan better than parmigiana. A very quick single dish, all raw, that melts in your mouth

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