LEE Conetta is Glasgow food royalty. For her regular column in the Glasgow Times, she shares fantastic recipes and memories of her life here in the city and her travels to Italy and beyond.
This time, Lee enjoys a family celebration and whips up a tasty dish her grandmother used to make….
IT WAS my nephew Mario’s wife Vivion’s 50th birthday recently. They did a wonderful job of tracking everyone down to make sure as many as possible were invited to her party.
Vivion’s family come from County Meath in Ireland. If you want to have a do, invite a few Irish people. They certainly know how to party - and party - and party...
Vivion is a dressage rider, competing at the top level.
Her ambition was to reach Grand Prix standard by the age of 50 and it’s looking like her dream will be realised. Mario has been very encouraging of her ambition and bought her a couple of beautiful horses.
She shows great stamina by riding them daily, along with all the cleaning and mucking out that’s required to look after them.
After all the tremendous stress of life during the Covid pandemic, Vivion and Mario decided to have a big celebration for friends and family from Ireland and elsewhere.
Mario and my son Antony gave over the whole of the Atlantic restaurant for this splendid occasion, which was also to celebrate Vivion’s achievement in her sport.
Of course, food was at the heart of it all.
We started with an amazing dinner – a choice of pate, goat’s cheese salad or king prawn salad, followed by a choice of roast beef or the restaurant’s speciality, barbecued chicken.
It was great to see so many old friends again, many of whom we have not been able to see for two years.
One particular guy I had not seen for such a long time - in fact, I danced with him on the tables at Mario and Vivion’s wedding, 20 years ago in Dublin.
After dinner, we danced the night away but one of the highlights was Mario’s speech.
He made the most romantic tribute, praising Vivion’s beauty, attributes and their life together.
He had even ordered a cake in the shape of a horse’s head, recognising both Vivion’s horsemanship and giving a nod to favourite movie The Godfather....
Once the dancing started, no one sat down again.
READ MORE: Glasgow's Mrs Conetta on how to make the perfect pasta
It was such a memorable night - one of those events where you really feel the warmth and enjoyment of being with an amazing group of family and friends. I love them all to bits. Hopefully, everybody can start to enjoy celebrating birthdays and other special events again, sharing joy and happiness.
My grandmother used to make this dish, it has a rich and delicate flavour and makes a very nourishing main course. Or you can cut it up in cubes and serve with toothpicks as a canape. It can be eaten hot or cold – ideal for a big family gathering. Buon appetito!
RECIPE: Tortino Di Riso (Savoury rice casserole)
INGREDIENTS: 2 cups of white rice
2 bunches of spring onions, chopped
3 medium courgettes, chopped into small pieces
1 bunch of asparagus, chopped
50g of butter
2 tablespoons olive oil
7 eggs
2 cups of grated parmesan cheese
1 teaspoon of salt
Half a teaspoon pepper
Half a cup of fresh breadcrumbs
METHOD
Bring four cups of water to boil in a large pot, add the rice and stir. As soon as the rice begins to boil, cover and turn the heat down very low. Let it simmer until light and fluffy and set aside to cool.
Preheat your oven to 350F / 180C. In a frying pan, heat the olive oil and butter and then gently sauté the chopped spring onions, asparagus and courgettes until they are tender. Be sure not to brown the onions.
Whisk the eggs in a large mixing bowl, add the rice and grated cheese. Be sure the rice is not too hot or it will cook the eggs. Stir in the sauteed vegetables, salt and pepper. Oil a large baking dish, coat with the breadcrumbs and spread the rice and vegetable mixture evenly in the dish. Bake until golden brown, around 45 minutes.
Cool for half an hour before serving. You can make this mixture in advance, freeze and then bake it whenever you’re ready.
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