Rice cakes with a heart of bacon and peas
On a typical weekend evening, I wanted to cook something completely different from my daily routine. Simple enough not to spend the whole evening in the kitchen, yet still looking good at the end. That's how I came up with these rice cakes with bacon, peas, and zucchini – perfect when you want something elegant in appearance but without unnecessary complications. Quick Info Total time: approximately 1 hour and 15 minutes Preparation time: 15-20 minutes Cooking time: 30 minutes in the oven, plus stovetop preparation time Servings: 6-8 cakes (depending on the size of the molds used) Difficulty: medium Recipe type: appetizer, suitable for family meals or when you have guests Ingredients 200 g rice (for risotto) 1 packet of saffron half an onion half a glass of dry white wine 1 stick of butter 1 teaspoon of extra virgin olive oil 150 g frozen peas 200 g sweet bacon, diced 2 small green zucchinis 100 g provola cheese or smoked cheese, diced grated parmesan (to taste, for finishing) salt and pepper vegetable broth (for boiling the rice and peas; use as needed, added gradually) Preparation method 1. Start with the peas and bacon. In a non-stick skillet, cook the bacon over medium heat. Do not use oil; the bacon will release enough fat. When it starts to get slightly crispy, add the frozen peas. Let them cook together for a few minutes, stirring occasionally. 2. Add a ladle of vegetable broth over the peas and bacon. Let everything simmer over low heat for about 10 minutes, just enough to soften the peas but not turn them mushy. Season with salt and pepper. 3. Cut the zucchinis into long, thin slices as evenly as you can. Use the wide side of a grater or a good knife. The slices should be as thin as possible to mold easily in the shapes. 4. Place the zucchini slices on a hot grill or grill pan and quickly cook them on both sides, just until they get grill marks and soften slightly. Do not leave them too long, or they will break. 5. For the risotto: in a long-handled pot, pour in the oil and add a little butter. Sauté the finely chopped onion over very low heat. The goal is for it to become slightly yellow, not browned. 6. When the onion is ready, add the rice and stir for 1-2 minutes to coat it in fat. Add the wine, wait for the alcohol to evaporate, then start adding the vegetable broth gradually, stirring constantly. 7. When the rice is about halfway cooked, add the saffron dissolved in a little warm broth. Continue adding broth until the rice is cooked al dente (it should not be completely soft, as it will continue cooking in the oven). 8. Remove the pot from heat, add a small cube of butter and some grated parmesan. Stir vigorously until creamy. 9. Prepare the silicone molds for muffins or cupcakes. Place two slices of zucchini in each mold in a cross pattern, covering both the bottom and the sides. 10. Add a spoonful of rice to each mold, pressing down gently. On top of the rice, add peas with bacon, then two cubes of provola cheese. Cover with another layer of rice. 11. Sprinkle a little parmesan on top of each portion. 12. Place the molds in a tray and put them in a preheated oven at 160°C (320°F), for about 30 minutes. They should not brown too much, just enough to bind the composition. 13. After removing them from the oven, let them cool for a few minutes, then carefully remove them from the molds. Why I make this recipe often I like it because it works well as an appetizer or a main dish if you don't want something heavy. It's easy to adapt, and you don't need hard-to-find ingredients. The texture is pleasant, and the appearance is always pleasing to everyone at the table. Plus, I can prepare most of the composition in advance. Tips and variations Tips Use silicone molds; otherwise, the rice will stick and be hard to remove. You can prepare all the components in advance and assemble quickly when needed. Do not overcook the rice – it should be al dente when you put it in the oven. Substitutions Provola can be replaced with smoked cheese or another cheese that melts easily. Sweet bacon can be replaced with pancetta, ham, or even small cubes of chicken breast cooked in a skillet. Instead of zucchini, you can also use thin slices of eggplant quickly grilled. Variations Add a little grated lemon zest to the rice for a fresher note. If you want something spicier, add some chopped chili to the bacon and peas. You can also add sautéed mushrooms in the middle layer if you like. Serving ideas They work as an appetizer for festive meals, served on a platter. They can be served as a main dish alongside a simple green salad or a tomato salad with olive oil. Frequently asked questions Can I use regular rice instead of risotto rice? Yes, but risotto rice gives the right texture and binds the composition better. Regular rice will be drier. What can I do if I don't have silicone molds? You can use well-greased metal muffin tins or lined with parchment paper, but removal will be more difficult, and the appearance may not be as smooth. Can the cakes be frozen after baking? I do not recommend it, as the texture of the rice suffers after freezing and reheating. How much vegetable broth should I add to the risotto? Add gradually, as the rice absorbs it, but generally, you will use about 700-800 ml for 200 g of rice. Can I exclude the bacon for a vegetarian version? Yes, you can skip the bacon and use only peas, possibly with a little extra butter for flavor. Nutritional values Estimate for one serving (1 cake): approximately 200 kcal, 8 g protein, 24 g carbohydrates, 7 g fat. Values may vary depending on the type of cheese and the amount of parmesan. The recipe is quite balanced, with protein and fiber from peas and zucchini, fat from bacon and cheeses, carbohydrates from rice. Storage and reheating The cakes are best on the day they are made, immediately after being removed from the oven. If leftovers remain, you can keep them in the refrigerator, covered, for up to 2 days. Reheat them in the oven, not in the microwave, to avoid becoming soft or watery. Freezing is not recommended – the rice changes texture upon thawing.
Preparation
First of all, I prepared the peas. I lightly fried the bacon in a pan (without using oil); I added the frozen peas and let them cook for a few minutes with the bacon, stirring occasionally. I added a ladle of vegetable broth and let them simmer for about 10 minutes until they became soft but not overcooked. I seasoned with salt and pepper. I sliced the zucchini thinly (using the wide side of a grater) and grilled them. In a long-handled pot, I put the oil, a bit of butter, and sautéed some finely chopped onion (the onion should have a slightly yellow color, not brown. It should be sautéed over very low heat). I sautéed the rice, added the wine, and let it evaporate. I occasionally added vegetable broth and stirred. When the rice was half-cooked, I added saffron dissolved in the broth. I stopped cooking the rice when the grain was not yet very soft (al dente). I added a bit of butter, Parmesan, and mixed. I used silicone molds, the ones used for muffins or cupcakes. In each mold, I placed two slices of zucchini in a cross, a spoonful of risotto, peas with bacon, 2 cubes of provola, and topped it all with rice. I sprinkled a little Parmesan on top. I placed them in a preheated, ventilated oven at 160 degrees for about 30 minutes. I took them out of the oven and the molds, and... here are my elegant little cakes.
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