Savarin of rice: the creative and savory version of the famous French dessert
Savarin of rice is a savory pie that is prepared in a circular mold with a central hole that is also called savarin. Emblem of the French pastries, in this case we have made it in an original and extremely tasty savory version; the rice is in fact flavored with saffron and paprika and inside it conceals a creamy heart based on peppers and ricotta cheese, for a soft and full taste. Simple to replicate but scenographic at the same time, it is ideal to serve on the occasion of a pleasant summer dinner.
How to prepare Savarin of rice
Prepare the risotto; dissolve the spices in the hot broth. Sauté the spring onion, cut it into thin slices, in a saucepan with a drizzle of oil; add the rice, stir (1) and toast it for a few minutes.
Simmer with some hot broth (2) and cook the rice by pouring more broth as it is absorbed. Season with salt.
Once the rice is cooked, turn off the flame, add the grated Parmesan cheese (3) and stir well.
In a pan, brown the garlic with a drizzle of oil, then add the peppers, cleaned and cut into chunks (4), add salt and cook until they are soft. Finally add the desalted capers.
Grease a donut mold with a little oil and distribute two thirds of the rice, creating a small cavity (5).
Fill the cavity obtained with the cooked peppers (6), crushing them well so that no holes remain.
Then spread the ricotta cheese in small balls over the peppers (7).
Cover with the remaining rice and level well with a spoon (8). Bake the savarin of rice at 200 degrees C and cook for about 20 minutes.
After the cooking time, take the savarin of rice out of the oven and gently turn it out onto a cutting board or serving dish. Garnish as desired with aromatic herbs and serve hot (9).
Preservation
Savarin of rice can be preserved in the refrigerator for a maximum of 2-3 days, closed in a special airtight container or wrapped in a sheet of transparent film. Before consuming it, always remember to pass it in the oven for a few minutes.
