Sunday family lunch. Special occasion. I made two different pies, both rather special. The base is costuituita in this case by a crumbly dough-like pastry, delicate while the filling is a tasty surprise and a little unusual. I liked the contamination of stocks, the smell and the taste of course. I liked waiting in the serving, gently slice the cake into slices, see the tasting, the espressioni di godimento. Mi รจ piaciuto affondare i denti nella pasta e poi incontrare il riso, la verdura... il gusto unico di questa torta rustica eccezionale...
Per la base occorrono: 240 g di farina, 125 g di burro chiarificato freddo, tagliato a pezzetti, sale. Lavorate la farina ed il burro, con un pizzico di sale, nel mixer, fino ad ottenere briciole di pasta, quindi aggiungete 3 cucchiai di acqua fredda, azionate per un minuto il robot e completate poi l'impasto sul piano da lavoro. Formate una palla, avvolgetela nella pellicola da cucina e ponetela in frigo per circa trenta minuti.
Stendete la pasta in una teglia adatta (io ho utilizzato una fantastica form of silicon that Pavoni very innovative design allows you to recline the outer edges if necessary to get a serving platter or belief in a practical, space saving solution), let it rest in refrigerator for another fifteen minutes then bake at 180 ° for about 15 minutes, covering it with parchment paper and dried beans, then remove them and bake for another ten minutes. Cool.
For need filling: 75 g arborio rice, brussels sprouts, 1 onion, 2 cloves of garlic, 50 g grated parmesan, 50 g grated fontina cheese, 3 eggs, slightly beaten 125 ml cream fresh lemon zest, extra virgin olive oil. 
Start cooking the rice in salted water for several minutes (6 / 8 minutes), then let it drain and cool under running cold water faucet. Similarly, cook for a little sprouts already cleaned and cut in half in boiling water and then cool them. In a large skillet heat a little oil, onion finely chopped, and when it is soft, turn the garlic well chopped. Cook for a couple of minutes. Let cool in a bowl then add the rice is well drained. Now add the Parmesan, fontina. eggs, anna, lemon rind and season with salt. Mix and pour the mixture into the pasta cold.
Placed on the surface of the filling brussels sprouts cut side facing down and brush with olive oil. Bake in oven at 180 degrees for about 25 minutes or until it begins to brown, then sfornatela, let it cool and serve. E 'is also excellent at room temperature and accompanied by green salad.
Sunday family lunch ... good company, love, smiles, being ... and taste ... A Sunday celebration, no?! 
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