Looking for a tasty, easy idea that can be enjoyed both cold and hot? The rice omelette stuffed with speck is a succulent gluten-free and lactose-free recipe perfect for a quick lunch or dinner, also ideal for clearing out the fridge and using up leftover rice. It can be cooked on the stove or in the oven, depending on our needs or the time we have available. The rice omelette stuffed with speck is an ideal main dish for a buffet or for enjoying away from home.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups rice for timbales
- 3 1/2 oz speck
- 2 medium whole eggs
- to taste fine salt
- to taste pepper
- 2 tbsps extra virgin olive oil
- 2 tbsps aged lactose-free cheese
Tools
- 1 Pan
Steps
Boil the rice in plenty of salted water. When it is cooked, drain it and put it in a bowl to cool down for 10 minutes. You will get about 23 oz of boiled rice.
Grate the cheese and add it to the rice. Also add the ground pepper, the oil (which will keep the inside of the rice omelette soft), the two eggs, and mix to combine all the ingredients.
Lightly oil a pan or an omelette turner and heat it up.
When the pan is very hot, pour only half of the rice, level it with the back of a spoon, and then place the speck slices on top.
Cover with the other half of the rice, spread it over the speck to cover it completely, cover with a lid or the other half of the omelette turner and cook for 10 minutes over medium heat, being careful not to burn it.
After about ten minutes, flip the rice omelette and let it cook on the other side for another ten minutes or so.
Bon appetit
If you want to make the rice omelette stuffed with speck even more tantalizing, add some slices of smoked provola on the speck.
