It is a rich and flavorful dish, perfect for a family lunch. The rice, coated in a savory tomato sauce, is enhanced by the sweetness of the peas and the stretchy texture of provola cheese. Oven baking creates a golden, inviting crust, making every bite irresistible. Simple to prepare, it can be served either hot or warm, making it ideal even for special occasions
Boil the rice in salted water and drain it 3 minutes before its cooking time is finished, then let it cool slightly in a large bowl
2
Sauté the chopped shallot in a pan with a drizzle of olive oil
3
When the shallot is lightly golden, add the tomato passata, peas, and a little salt, then let it cook for a few minutes until the sauce has thickened
Tip:
If you want some sauce as a side, double the quantities
4
Add the eggs to the warm rice and mix until they are perfectly incorporated
5
Let the sauce cool slightly and add it to the rice, mixing well
6
Finally, add the grated Parmigiano Reggiano and combine everything thoroughly
7
Generously butter a 22-centimeter cake pan and coat it with breadcrumbs
8
Pour half of the rice into the pan, compacting it well, and arrange the provola cut into cubes
9
Cover everything with the remaining rice, add a sprinkling of breadcrumbs, and a drizzle of oil
10
Bake at 180°C for 35–40 minutes; once removed from the oven, let it cool slightly before unmolding
Cost
It is a budget-friendly recipe, thanks to the use of simple and accessible ingredients. It can be prepared with seasonal products to further reduce costs
Health
This dish offers a good balance of carbohydrates, proteins, and fiber, thanks to the rice, legumes, and cheese. However, it is advisable to moderate the amount of provola to limit the intake of saturated fats
4.5
Rate
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