I really love rice because it can be used in both sweet and savory dishes. But for this recipe, we focus on a holiday classic: the rice pie, which on this occasion is dressed with cooked ham and speck. A real delicacy!

Difficulty: Easy
Cost: Economical
Preparation time: 1 Hour
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

1 1/2 cups rice (parboiled)
1.1 lbs pumpkin (already cleaned)
1 oz Onions (1 small onion)
1 clove Garlic
2 Eggs
1/2 cup Parmigiano Reggiano DOP (grated)
4.2 oz Cooked ham (diced)
4.4 oz Mozzarella
5.3 oz Cooked ham (sliced)
3.5 oz Speck (sliced)
as needed Butter (spray)
2 tsps Coarse salt
as needed Fine salt
as needed Olive oil

Preparation

Clean the pumpkin, remove the skin (I use a potato peeler), and cut it into fairly small cubes so that it cooks faster.
In a pot, put about 1 quart of water, bring to a boil, add the coarse salt, and the rice. Cook for about 10 minutes or until all the water is absorbed. Stir occasionally to prevent it from sticking and forming large lumps.
Remove the rice from the pot and put it in a large bowl. Let it cool slightly and add the eggs one at a time, mixing well. Then add the Parmigiano and mix to distribute the ingredients evenly.
Meanwhile, put a little oil in a large pan, add the pumpkin and chopped onion. Salt and cook with the lid on for about 20 minutes, or until the pumpkin is soft enough to mash with a fork. Turn it into a puree and add it to the rice.
Dice both the cooked ham and mozzarella and place them in a dish
Spray a 9 1/2-inch ring mold with melted butter, line it by alternating slices of cooked ham and speck.
Now put the first layer of rice, make a small cavity, and add the diced ham and then the mozzarella.
Cover with the remaining rice and then wrap everything with the slices of cooked ham and speck.
Bake at 356°F for 25/30 minutes. Serve hot