Cavour Rice

Bring to a boil plenty of salted water, pour in the rice and boil it following the cooking time necessary to keep it al denteDrain it carefully when the grains are cooked but still firm, avoiding a consistency that is too soft, which could worsen during subsequent baking.

Transfer the drained rice to a skillet and go over it with a knob of butter. Combine (1.06 oz) 30 g of grated grana cheese And vigorously stir stirring until evenly distributed: the rice should be well seasoned, shiny and compact, with no free liquid on the bottom.

Wash the tomatoes, cut them into regular cubes and pour them into skillet with (0.71 oz) 20 g of butter. Sauté them for a few minutes, stirring, until they are warm and slightly softened but still recognizable in pieces; do not cook them longer than necessary.

Pour the sautéed tomatoes into the skillet with the rice and mix gently. Distribute the seasoning among the grains without crushing them, until you obtain a mixture homogeneous, in which the tomato butter has coated the rice without forming excess on the bottom.

Heat one nonstick skillet with a little butter and cook the eggs in a pan. Let them harden just enough for theegg white It becomes white and firm, keeping the yolk intact and still soft; avoid over-browning the edges.

Transfer the rice seasoned with tomatoes into a baking pan and level it without compressing it. Place the fried eggs on top, keeping them whole, then sprinkle the surface with the remaining 20 g (0.71 oz) of grated grana cheese, evenly distributed.

Bake at 200°C (392°F) for 5 minutes. The parmesan should melt and form a light coating, while the rice should be piping hot; check that the eggs remain set and that the yolks don't dry out completely.

Remove from the oven and serve the Cavour rice immediately, while still hot. Bring to the table as soon as it finishes cooking briefly, so the rice retains its consistency and the eggs retain their contrast. egg white curdled and soft yolk.