Little timbale with rice,
ham and scamorza
300 g Riso Flora Carnaroli
100 g ham
150 g smoked provola cheese
50 g butter
Salt and pepper
A tasty recipe, quick and easy to prepare rather than the traditional timbale.
In order to cook the little timbales made with scamorza and ham, you need to cook Riso Flora Carnaroli in a great amount of salted water, drip it and put it in a pot. Add the butter and mix.
Let it cold for ten minutes, add grated cheese, ham and provola, previously dice cut. Mix properly and then place the compound inside cutter of alluminium single-dose.
Flatten the rice with heal of a spoon.
Place the moulders onto a casserole and put it into the oven for 15 minutes at 180° celsius.
Deform the little timbales and place them on a nice plate, decorate at your pleasure with rosemary and black pepper, if you like.