Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Italian Rice Pie
Ingredients
- For the crust
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 stick unsalted butter (chilled)
- 1 extra large egg or 2 small eggs
- 1 tablespoon tablespoons ice water, or as much as needed
- For the rice filling
- 1/2 cup uncooked Arborio rice
- 4 cups water OR whole milk
- 7 large eggs
- 1 cup sugar
- 2 teaspoons lemon extract (or the zest and juice of 1 small lemon, preferably Meyer)
- 2 teaspoons pure vanilla extract
- 1 pound ricotta cheese, drained (minimum of 2 hours or preferably overnight)
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