Salty rice cake in Ligurian

Preparation steps

• Dough:
• According to the antique dough recipe, mix 2 tablespoons of olive oil and a little salt in 250g of flour and carefully add warm water, be careful not to put too much, rather put less, then add more because you do not need to add extra flour. Make the dough well with your hands until it is soft and elastic enough to be stretched with your fingers. Divide it into lemon-sized balls and leave for AT LEAST 6 HOURS to stand in a bowl covered with a wet cloth. After that, mix the dough together briefly and thin it to a very thin surface. I did it all by hand, you can help yourself with a rolling pin. Coat the bottom and edges of the tray with the dough approx. 36x26 if you want a lower pie, so I prefer, if you want a thicker tray tray approx. The dough must be thin.
• A simpler way is to mix the above ingredients for the dough and let it stand covered with a damp cloth for at least 1 hour, and then line the baking tray with it as above.
• Rice stuffing:
• Put boiled rice in boiling water and milk for 15 minutes. Strain and be sure to leave the water in which the rice was cooked.
• Mix eggs, add cottage cheese, parmesan, a little grated nutmeg, and you can omit salt and pepper to taste and mix it well with cooked rice and add as much cooking water so that the mixture is not dry / too thick.
• Distribute the filling evenly on the baking sheet and fold the edges of the dough over the filling. If you use extra egg yolk, beat it with one tablespoon of oil and a pinch of salt and spread it over the whole dough and filling. (I'm not)
• Bake in a preheated oven at 220 ° C for about 30 minutes until a golden yellow crust forms on the surface.