Rice Cake With Pumpkin

Preparation:

Preparation: Sift the flour on the work surface, arrange it in a fountain and pour an egg, 3 tablespoons of oil, a pinch of salt and 10 cl of hot water in the centre. Mix the ingredients, knead the dough for a few minutes and let it rest, wrapped in plastic wrap, for 30 minutes. Remove the rind from the pumpkin and grate the pulp with a grater with large holes. Peel the onion, chop it finely and brown it in a pan with 4 tablespoons of oil. After 2 minutes add the pumpkin. Cook the vegetables over medium heat, covered, for about 5 minutes, add salt, add the cinnamon, a pinch of nutmeg and the radicchio cut into strips. Cook for another 5 minutes and switch off. Boil the rice in salted water for 10 minutes, drain it, let it cool down and pour it into a bowl. Mix the remaining eggs, the cooked vegetables, the Parmesan, the cream and the egg. Divide the dough into two parts, one of which is slightly larger. Roll it out into two thin sheets and cover a 20 cm diameter springform pan lined with baking paper with the largest one. Pour in the filling, level it and cover with the other sheet. Prick the surface with a fork, fold the edges of the dough inside and bake the cake in the lower part of the preheated oven at 180 degrees for 40 minutes.