Artemide rice cake with peppers

• 250 g of black rice, for me Artemide Riso Buono
• 40 g grated cheese
• 1 egg white

INGREDIENTS (for the filling)

• 3 eggs + 1 yolk
• 1/2 yellow pepper
• 1/2 green pepper
• 1/2 red pepper
• 1 onion
• 1 clove of garlic
• 200 ml of fresh cream
• 50 ml of milk
• 2 tablespoons anchovy paste
• 1 sprig of rosemary
• fresh thyme
• salt
• extra virgin olive oil
• chili powder

• Boil the rice in salted water for about 35 minutes. Let it cool.
• Mix it with an egg white and grated cheese.
• Line the pan with wet and wrung out baking paper.
• Spread the rice on the bottom and edges, pressing well (you can help yourself with a glass and your fingertips).
• Cook at 200° for 15 minutes.
• In the meantime, wash and clean the vegetables. Cut some into cubes (like brunoise) and the other into strips.
• Sauté the vegetables in a pan with a drizzle of oil and a clove of garlic, they must remain crunchy. Add salt, thyme, rosemary, chili pepper (if you like).
• In a bowl, beat the 3 eggs plus the yolk with the cream, milk and anchovy paste, salt and pepper. Add the diced vegetables.
• Pour the filling into the rice shell. Cook at 180° for about 50 minutes (after 15 minutes add the cooked vegetable strips on the surface).
• You can eat it warm or cold by cutting it into slices.
• The Sale & Pepe recipe called for the use of olive paste instead of anchovy paste