Quattro Formaggi con Riso

A delicious snack dish, Quattro Formaggi con Riso (kwa-troh fawr-mah-jce kohn rce-soh) may be prepared in advance and chilled until it is baked.

12 oz. cooked Italian rice, such as Avorio

1 small onion, finely chopped

1 celery stalk, trimmed and finely chopped

2 oz. Provolone cheese, grated li oz. Bel Paese cheese, thinly sliced

3 oz. Fontina cheese, thinly sliced

3 oz. proseiutto, chopped

3 oz. Parmesan cheese, finely grated l-2 oz. butter, cut into small pieces

Preheat the oven to fairly hot 375′ F (Gas Mark 5, 19CTC).

Arrange one-quarter of the rice on the bottom of a large ovenproof dish. Sprinkle over one-third of the onion and celery.

Cover with one-third of the Provolone, Bel Paese and Fontina. Cover with one-third of the prosciutto and one-quarter of the Parmesan cheese. Continue making layers in this way until all the ingredients are used up, ending with a layer of rice covered with Parmesan cheese.

Dot the butter pieces on top of the mixture and place the dish in a baking tin half-filled with boiling water.

Place the tin in the oven and bake for 30 minutes or until the top is bubbling.

Remove the tin from the oven and the dish from the tin.

Serve immediately.

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