Timbale of RISOINFIORE Gloria rice and courgettes

Recipe by: In Cucina con Frollina blog.giallozafferano.it/katiamontomoli/

° 400 g of RISOINFIORE semi-wholegrain rice
° 150 g of cooked ham
° 100 ml of thick cooking cream
° 1 egg
° 150 g of Piave cheese or Parmigiano Reggiano
° salt
° pepper
° 5-6 grilled courgettes
° “saporfette” cheese slices with Gorgonzola, alternatively some finely crumbled Gorgonzola or Stilton cheese


We start by cooking the rice, leaving it slightly ‘al dente’, then drain it and set it aside. Wash the courgettes, cut them into thin strips lengthwise and grill them briefly. At this point, put the rice in a bowl, mix in the cream, some salt and pepper, the cheese and the egg. Line a ring mould tin with the grilled courgettes, add the rice, pressing down firmly, top with the cooked ham and the cheese slices or crumbled cheese, then cover with the remaining rice. Fold the courgettes over the rice and cook in the oven at 170 degrees for around 40 minutes

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