A dish to remember – Spicy Rice Cake With Tomatoes and Pancetta
SPICY RICE CAKE WITH TOMATOES AND PANCETTA
350 g/ 12,5 ounce rice
1 can of tomatoes
125 g/ 4,4 ounce sliced smoked pancetta or bacon
1-1,5 tsp Ras el Hanout spices or some other mix you like
100 ml freshly grated parmesan cheese plus some more for the topping
finely chopped parsley
extra-virgin olive oil
Cook the rice in lots of water until almost cooked then rinse in cold water to stop it cooking.
Cut the pancetta slices in pieces and fry these until crispy.
Blend the tomatoes and the juices until smooth. Mix rice, tomato sauce, parmesan and pancetta with spices and salt. Taste to adjust flavours.
Either grease an oven proof form or line it with parchment paper. Distribute the rice evenly and then sprinkle the surface with more grated parmesan cheese.
Bake in a pre-heated oven (200°C/390°F) for 15-20 minutes or until golden. Before serving, sprinkle with chopped parsley.