{"id":40959,"date":"2024-03-28T15:18:06","date_gmt":"2024-03-28T14:18:06","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=40959"},"modified":"2024-10-19T14:20:33","modified_gmt":"2024-10-19T12:20:33","slug":"rice-bomb-bomba-di-riso-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/rice-bomb-bomba-di-riso-recipe\/","title":{"rendered":"Rice bomb (bomba di riso), recipe from Emilia-Romagna"},"content":{"rendered":"

The rice bomb is a flan. And flan, in Italian sformato, is the name we used to call it at home.
\nIt must be said, however, that it is an Emilian rather than a Romagna dish. In fact, each Emilian province has its own version of the recipe.<\/p>\n

You can find the bomb bolognese, the one from Reggio Emilia, and the variant from Modena, even if the oldest recipe originated in Parma and Piacenza.
\nAnd it is not surprising since the Parma and Piacenza cuisines, even of poor tradition, were compared to other Emilia and Romagna cuisines of the time, we are talking about the 19th century, peasant but well-to-do.<\/p>\n

The recipe for bomba di riso<\/em> from Piacenza and Parma were and are very similar.<\/h5>\n

Here, the rice bomb presents a hemispherical shape reminiscent of a cannonball, hence the origin of the name.
\nThe boiled rice dome contains, especially in the original version, a heart of pigeon rag\u00f9, sometimes enriched with other ingredients such as mushrooms. In this dish, the rice acts as a container enclosing a tasty filling, and depending on the family, some people cook it in broth or milk. For the filling, of course, there are many variations as well. It cooks in the oven, and to create a crispy crust, the inside of the mold is sprinkled with breadcrumbs.<\/p>\n

In the nineteenth century, the rice bomb was a holiday dish even though it was affordable because rice was an inexpensive ingredient.<\/p>\n

Speaking of rice, you may not know that its cultivation was widespread in the provinces of Emilia-Romagna, like Bologna, Ferrara, Reggio Emilia, and Piacenza. Also, many women from Piacenza, Ferrara, and Bologna left as mondine (rice-pickers) to go and harvest it in Piedmont and Veneto.<\/p>\n

Traditionally, rice was a typical food of the peasant gastronomic culture of Emilia-Romagna, and today, the rice bomb is one dish included in the list of traditional food products of Emilia-Romagna.<\/p>\n

 <\/p>\n

\"Rice<\/p>\n

My bomb rice recipe<\/h4>\n

Over time, the mold with the hole in the middle has replaced the domed one, especially from Reggio Emilia on down. In that version, you line the pan with cooked ham and then add rice cooked in milk and mixed with cheese.
\nI also remember this version at home, but it was called flan or rice ring ever bomba.<\/p>\n

After reading the history of the recipe, I decided to choose the domed mold and make the rice bomb as it was once made, there where it originated. However, I preferred to stuff it with a sauce other than pigeon rag\u00f9 for two reasons: it is not easy to find, and not everyone likes it. For my rice bomb, I chose a filling of sausage, mushrooms, and peas.<\/p>\n

The bomb is incredibly versatile, and you can serve it as a first, main course, or one dish.<\/span><\/p>\n

The\u00a0<\/span>recipe for the Bolognese sausage rag\u00f9<\/a><\/strong><\/span>\u00a0is on the blog. Then you need to add the vegetables I’ve indicated or the ones you like.<\/span><\/p>\n

The filling<\/strong><\/h5>\n