Rice Timballo with Prosciutto & Mozzarella

• 350g Rice
• 100g Tomato sauce
• 1 Mozzarella (250g)
• 100g Prosciutto cotto
• 1.5lt Vegetable broth
• 1 Egg
• 80g Butter
• Parmigiano

Preparation:

1. Add some olive oil in a pan and pour the rice. let it toast for 2 minutes.
2. Add the broth and after a few minutes add the tomato sauce.
3. Stir the rice so it does not stick to the pan.
4. When aldente move the rice in a bowl and add the egg, some parmigiano and some butter. Amalgamate altogether.
5. Prepare a baking tin buttering the sides and pouring some breadcrumbs on it.
6. 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.
7. Add the rest of the rice and flatten it. 
8. On the top pour some parmigiano and some breadcrumbs.
9. Heat in oven at 200 degrees for 25 minutes.
10. Enjoy 

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