4 cups (chops) of rice
3 tablespoons of olive oil
1 small onion finely chopped
1 garlic clove minced
3 tomato halves, seeds removed and no skin
Salt and pepper to taste
1 cup (chops) of pitted green olives
2 eggs
1 cup (grated) of Parmesan cheese
4 tablespoons of heavy cream
100g of thinly sliced prosciutto
100g of mozzarella cheese, thinly sliced
4 cups (chops) of rice
3 tablespoons of olive oil
1 small onion finely chopped
1 garlic clove minced
3 tomato halves, seeds removed and no skin
Salt and pepper to taste
1 cup (chops) of pitted green olives
2 eggs
1 cup (grated) of Parmesan cheese
4 tablespoons of heavy cream
100g of thinly sliced prosciutto
100g of mozzarella cheese, thinly sliced
Heat the olive oil in a pan, then caramelize the onion and garlic
Add the tomato, season with salt and pepper, and cook for 10 minutes
Turn off the heat, add the olives, and let it cool down
In a blender, beat the eggs, Parmesan cheese, and heavy cream
In a refrigerator, place half of the rice and the sauce, then cover with prosciutto and mozzarella
Top with the remaining rice and the beaten egg mixture
Place in a preheated oven at 220°C and bake for 40 minutes.
