400 gr. rice
200 gr. Caciocavallo Silano PDO
70 gr. grated pecorino cheese
grated bread, extra virgin olive oil, salt.
(For the ragù sauce)
400 gr. of tomato pulp
250 gr. of minced pork
half a glass of red wine
basil, salt, extra virgin olive oil
Fry the chopped onion in oil, add the meat and brown it. Sprinkle with the wine, let it evaporate and then add the tomato pulp, salt, pepper and a basil leaf, cook for 60 minutes. When the sauce is ready pour it into a bowl and add an egg, grated bread and pecorino cheese. Cook the rice and drain it al dente and season with three quarters of sauce. With the remaining sauce, form small meatballs and fry them in boiling oil. Cook the remaining eggs and cut into slices the Caciocavallo Silano PDO and the eggs. Prepare a greased cake tin with oil and breadcrumbs. Fill it with half of the rice and spread it on the meatballs, the eggs and the caciocavallo silano. Cover with the remaining rice and sprinkle with grated bread, bake at 200 degrees for 15 minutes.