These are little cakes of rice with ham, mozzarella, parmesan, and fresh cheese
[cooked-sharing]
Chop onions, celery and carrots finely
Sautee chopped vegetables in olive oil
Soak the dry porcini mushrooms in hot water for 10 m. Drain the water out but save it in a separate bowl. Chop the mushrooms
When the vegetables are browned, add the minced meat and let it brown as well. Use a large whisk to break down the meat as it is sizzling
Pour half a glass of dry white wine and let the alcohol evaporate . NOTE: Please make sure the meat is sizzling and all the juice has evaporated from the pan before you add the wine. Wait about 5 m for the wine to evaporate
Add the mushrooms and the water in which the mushroom soaked
Add salt and pepper to taste
Add the tomato puree and some broth or hot water
Let simmer for 2-3 hours
If the sauce is thick, add some of the water from the mushrooms
Boil the rice in hot water with some salt for only ten minutes. Drain and leave aside
Using a mold shaped for a bundt cake, grease the sides, and layer with slices of ham (so they fall a bit 'off the edges). You can also use alluminum foil small cups if you prefer to make single servings
Create another layer with the slices of cheese.
Season the rice with butter, heavy cream, mozzarella and Parmigiano-Reggiano, mix well
Pour the rice into the baking mold and cover the top with the ham strips protruding from the mold
Cover with aluminum foil bake 180 °C or 350 °F for 25 minutes
Remove the foil, cover with a plate, and flip it!
Remove the foil, cover with a plate, and flip it!
Ingredients
Directions
Chop onions, celery and carrots finely
Sautee chopped vegetables in olive oil
Soak the dry porcini mushrooms in hot water for 10 m. Drain the water out but save it in a separate bowl. Chop the mushrooms
When the vegetables are browned, add the minced meat and let it brown as well. Use a large whisk to break down the meat as it is sizzling
Pour half a glass of dry white wine and let the alcohol evaporate . NOTE: Please make sure the meat is sizzling and all the juice has evaporated from the pan before you add the wine. Wait about 5 m for the wine to evaporate
Add the mushrooms and the water in which the mushroom soaked
Add salt and pepper to taste
Add the tomato puree and some broth or hot water
Let simmer for 2-3 hours
If the sauce is thick, add some of the water from the mushrooms
Boil the rice in hot water with some salt for only ten minutes. Drain and leave aside
Using a mold shaped for a bundt cake, grease the sides, and layer with slices of ham (so they fall a bit 'off the edges). You can also use alluminum foil small cups if you prefer to make single servings
Create another layer with the slices of cheese.
Season the rice with butter, heavy cream, mozzarella and Parmigiano-Reggiano, mix well
Pour the rice into the baking mold and cover the top with the ham strips protruding from the mold
Cover with aluminum foil bake 180 °C or 350 °F for 25 minutes
Remove the foil, cover with a plate, and flip it!
Remove the foil, cover with a plate, and flip it!