Authentic home cooking from Italy, with US measurements. 
Rice Timbale with Smoked Scamorza and Speck
The origin of this recipe was a special surprise for my daughter's birthday. It's as special as she is—crispy on the outside, but soft, flavorful, and fragrant on the inside.
Rice Timbale with Smoked Scamorza and Speck
The origin of this recipe was a special surprise for my daughter's birthday. It's as special as she is—crispy on the outside, but soft, flavorful, and fragrant on the inside.
Open in Cookpad AppSteps
- 1
Prepare the vegetable broth. In a skillet, melt the butter and toast the rice. Add the vegetable broth and saffron, then cook for 15 minutes.
- 2
Take a 10-inch (25 cm) bundt pan and line it completely with speck, letting the slices hang over the edges.
- 3
Once the rice is cooked, add the smoked scamorza cut into cubes. Mix well, then transfer the mixture to the pan. Press it down and fold the overhanging speck slices over the top to cover all the rice.
- 4
Bake at 400°F (200°C) for 15 minutes.
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