The showstopper: Sartu di riso (rice timbale bake)

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Serves 6

Step 1
Don’t worry about the leftovers; you can revitalise it al salto the following day in just under 10 minutes.

Step 2
Here is how: melt a knob of butter on a non-stick frying pan and spread the rice over to form a flat cake.

Step 3
Cook until the bottom of the cake is golden, flip it using a lid or a large place covering and sauté the other side.

Step 4
Fry the pancetta over low heat for 5 minutes, or until perfectly browned.

Step 5
Add the nutmeg and soffritto, then stir for 2 minutes, and add the meat.

Step 6
Increase the heat, pour in the wine and let it evaporate, while gently stirring.

Step 7
After about 10 minutes, add the passata and cook over a low heat for a further 45 minutes, adding the stock little by little to adjust the density of the sauce.

Step 8
Ten minutes before the end of cooking, add the milk to the sauce.

Step 9
Chop half the basil leaves.

Step 10
Once the heat is turned off, mix them in to the sauce.

Step 11
Set aside ¼ of the sauce for final decoration.

Step 12
Set the oven to 180C/350F/gas mark 4.

Step 13
Cook the rice al dente in a pan of salted boiling water.

Step 14
Drain.

Step 15
Stir in half the remaining sauce.

Step 16
Season, then add ¾ of the parmesan and the olive oil.

Step 17
Butter a 22cm-diameter ring mould.

Step 18
Sprinkle the mould with half of the breadcrumbs.

Step 19
Pack half of the rice into the mould.

Step 20
Cover with mortadella, scamorza cheese, 2 tbsp parmesan and half of the remaining portion of sauce.

Step 21
Cover with the last of the rice and breadcrumbs.

Step 22
Scatter diced butter on top, then bake for 15 minutes.

Step 23
Leave it to set inside the oven with the door slightly open for 15 minutes, then flip it out on to a big dish.

Step 24
Serve lukewarm, with dollops of the reserved sauce and the last basil leaves.