Riso al forno con carne e uovo

Ingredienti

• 200 grams (7 ounces) ground beef
• 200 grams (7 ounces) ground pork
• Pepper (to taste)
• 2 eggs
• 1 egg yolk
• 1 medium onion
• 100 ml (1/2 cup) olive oil
• 2 medium ripe tomatoes
• 250 grams (1 1/4 cups) rice
• 100 ml (1/4 pint (118 ml)) whipping cream
• 3 cloves of garlic
• Nutmeg (to taste)
• Salt (to taste)
• 150 ml (about 2/3 cup) béchamel sauce

Preparazione

1. 1

   Cook the eggs in a saucepan with water. When they are cooked, remove the peel and set aside.

2. 2

   In a saucepan, add 50 ml (1/4 cup) olive oil, chopped onion, peeled tomatoes cut into small chunks and two chopped garlic. Cook over low heat until the tomato start to break down, stirring occasionally. Add the meat and season with salt, pepper and nutmeg. Stir and cook over low heat about 20 minutes, stirring occasionally.

3. 3

   Meanwhile, in a saucepan, add the remaining olive oil and the chopped garlic. Sauté over low heat for about 2 to 3 minutes, stirring occasionally. Add the rice and season with a little salt. Stir and fry for about 1 minute. Pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for 10 to 12 minutes.

4. 4

   Preheat the oven to 180ºC (350ºF).

5. 5

   In a bowl, combine the béchamel sauce, whipping cream and an egg yolk.

6. 6

   In a baking dish place one layer of rice, a layer of meat, and finally another layer of rice. Garnish with egg slices and drizzle with the béchamel mixture. Bake until golden brown, about 50 minutes.

7. 7

   Turn off the oven and serve.