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Torta di Riso e Zucchine (Rice and Zucchini Crostata

Torta di Riso e Zucchine (Rice and Zucchini Crostata Recipe

  • 2 cups all-purpose flour, plus more for working
  • 1 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup cold water, plus more as needed
  • 1 pound small zucchini
  • 1/2 cup Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
  • 2 cups ricotta, preferably fresh, drained overnight
  • 1 cup grated Grana Padano or Parmigiano-Reggiano
  • 2 bunches scallions, finely chopped (about 2 cups)
  • 3 large eggs, lightly beaten
  • 2 cups milk
  • 2 teaspoons kosher salt
  • Butter for the baking pan
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