Recipe courtesy of David Rocco
Episode: The Feast
Rice Cake
1 hr 45 min
25 min
4 to 6 servings
1 hr 45 min
25 min
4 to 6 servings


  • 1 pound/500 g rice, boiled
  • 4 tablespoons/60 ml extra-virgin olive oil
  • 1/2 cup/125 ml cubed pancetta
  • 1/2 cup/125 ml cubed salami
  • 1 onion, chopped
  • 1/2 pound/250 g fresh peas
  • 1 egg
  • 1/2 cup/125 ml diced soft Pecorino cheese
  • 1/2 cup/12 ml freshly grated Parmigiano cheese
  • 1/2 cup/125 ml diced Parmigiano cheese
  • 1/2 cup/12 ml diced scamorza cheese
  • Salt and freshly ground black pepper


Preheat the oven to 400 degrees F. Cook the rice until the 'al dente' stage as it will finish cooking in the oven. Allow to cool. Heat up 2 tablespoons olive oil in a saucepan. Add the pancetta, salami, and onions. Cook until golden and crispy. Cook the peas in a pot of salted water for approximately 2 minutes, or until soft. Add to the pan mixture and toss the ingredients together. Transfer the rice to a large bowl. Add an egg, Pecorino cheese, grated Parmigiano, diced Parmigiano, scamorza, salt, pepper, and the pancetta mixture with all its juices to the rice and thoroughly mix. Grease a baking dish with the remaining 2 tablespoons olive oil and sprinkle half the bread crumbs to the base of the pan. Spread the mixture onto the baking pan, packing the mixture so it serves as a solid bed. Sprinkle the remaining bread crumbs on top. Bake for 20 minutes or until the rice cake is golden.


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