Rice Timballo with Prosciutto & Mozzarella



  • 350g of rice
  • 100g of tomato sauce
  • 1 mozzarella (250g)
  • 100g of prosciutto cotto
  • 1.5lt of vegetable broth
  • 1 egg
  • 80g of butter
  • parmigiano
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  • Add some olive oil in a pan and pour the rice. let it toast for 2 minutes.
  • Add the broth and after a few minutes add the tomato sauce.
  • Stir the rice so it does not stick to the pan.
  • When aldente move the rice in a bowl and add the egg, some parmigiano and some butter. Amalgamate altogether.
  • Prepare a baking tin buttering the sides and pouring some breadcrumbs on it.
  • Add half of the rice in the baking tin, flatten it and lay on it the prosciutto and the mozzarella slides. Keep the sides empty.
  • Add the rest of the rice and flatten it. 
  • On the top pour some parmigiano and some breadcrumbs.
  • Heat in oven at 200 degrees for 25 minutes.
  • Enjoy