parboiled rice, 2+1/2 cup
tomato sauce, 14 oz
frozen peas, 1 handful -about a spoon
onion, 1/2
Parmesan cheese, 4 tbsp
butter and bread crumbs to taste -to coat the pan-
salt to taste
olive oil, 2 tablespoons
mozzarella, 1


Prepare the tomato sauce by heating the oil in a pan, adding the onion and the tomato sauce. Add the frozen peas and cook for about ten minutes, season with salt. Meanwhile boil the rice and drain it, leaving it slightly dry. Then place it in a large container. Pour the tomato sauce on the rice and peas evenly distributing the aid of two cutlery. Add the grated cheese and mix well. Butter a mold and sprinkle with bread crumbs. Trim off the excess by inverting the pan and tapping a few shots. Put on the bottom of the mold half of the rice mixture by exerting a slight pressure with a spoon so that the compound is compact. Then add the mozzarella into small irregular pieces, making sure to leave at least 1 cm away from the edge. Add the second half of rice and, always exerting a slight pressure, level the whole. Sprinkle with some butter and bake at 200° for about 20-25 minutes. Once cooked, let cool a few minutes before turning on a platter.

Thanks to: Briciole di Mele