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10 min

Rice flan stuffed with roasted ham, broccoli rabe and Gorgonzola PDO


  1. In a frying pan, heat the EVO oil with a clove of garlic and some chilli pepper. Add 300 g turnip greens and allow them to take on flavour. Add a glass of water and cook with the lid on until soft. Remove the lid and let it cook. Season with salt and set aside.
  2. Butter the same pan, lay 250g of leftover saffron risotto on the base, and make it stick well. Stuff with 100g roasted ham, the turnip tops and 180g Gorgonzola Pdo.
  3. Lay another 250 g rice on top and close the flan, pressing well with the help of a spoon.
  4. Cook over medium heat for 10 minutes on both sides.
  5. Serve lukewarm.