Ingredients:
14 pears
1 tablespoon of sugar
2 glasses of white wine
1/2 liter of milk
250 g rice
200 g flour
80 g grated Parmigiano cheese
100 g speck (salted smoked raw ham)
100 g piquant Provolone cheese
1 tablespoon of butter
2 eggs
nutmeg
salt and pepper
Preparation:
Prepare a rich pastry dough with the flour, an egg, butter (cut into pieces), a few tablespoons of lukewarm water and a pinch of salt. Quickly work these ingredients together with your hands so as not to heat it up too much and thereby make it hard. Wrap it in a tea towel and let it rest. Boil the rice in the milk diluted with salted water until it is al dente and mix with the Parmigiano, an egg, the rest of the butter and a little grated nutmeg.
Peel the pears and cut them in half. Remove the cores and cook in a pan with the sugar and the white wine. Butter a ring mold and line it with a thin layer of the pastry dough. Pour in the rice mixture and insert the pears, which have been drained and cut into crescents. Inside these crescents, add the cheese (cut into little fingers) and small strips of the speck. Cover with a second sheet of dough and bake for 15 to 20 minutes at 220° C. Remove from the mold and serve lukewarm.
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