A tasty and quick recipe to give you an alternative to the traditional timbale.

To prepare the scamorza and prosciutto timbales, first cook Riso Flora Il Classico in plenty of salted water, drain and place in a bowl. Add the butter and stir.

Let it cool about 10 minutes, then add the grated cheese and previously diced cooked ham and provolone. Mix well, then place the mixture inside appropriate single-dose aluminum molds. Press the rice well, helping yourself with a tablespoon.

Lay the molds on a baking sheet and bake for about 15 minutes at 180°. Remove the timbales and place them on a serving plate. Decorate with rosemary and black pepper to taste.