Scalloped carrots
Instructions
Wash and coarsely chopped fennel 2.
Peel, wash and grate the carrots.
Boil the milk with a pinch of salt and the cumin seeds.
Add the prepared vegetables and rice, you resume boil then lower the heat and, stirring frequently, Cook until the milk has been absorbed.
Add the rice 40 g butter and insaporitelo with the parmesan and a little ' pepper.
Allow to cool then add beaten eggs with salt.
Round mould lined with baking paper and coated bottom and walls with slices of prosciutto.
Spread the rice inside and cover with the remaining fennel cleansed, washed and finely sliced.
Finish the cake with butter flakes, cover with aluminum foil and put it in the oven at 200 degrees for about 20 minutes.
Remove the aluminum foil and continue cooking for another 10/15 minutes.
When cooked, allow to cool, and serve dessert, turn out right away.
Ingredients and dosing for 4 persons
- 200 g of rice end ribe
- 80 cl of milk
- 3 fennel
- 2 carrots
- 4 eggs
- 40 g of grated parmesan cheese
- 100 g of ham
- 1 teaspoon of cumin seeds
- 40 g of butter
- Salt
- Pepper