Serves 8

Prep time 2 hours


60ml Monini Extra Virgin Olive Oil
15g butter
1 medium onion, peeled & finely chopped 500g pork shoulder, cut into 2cm cubes 200g minced pork
200g minced beef
Salt and pepper
50ml dry white wine
2 tbsp Mutti Doppio Concentrato Tomato- Paste
1 tin Mutti Polpa
2 bay leaves
1 tbsp sugar
100g peas
4 eggs, lightly beaten
250ml milk
150g grated Parmareggio Parmesan
15g butter to grease baking dish
500g long grain rice


Step 1

To begin, heat the olive oil in a deep pot and add the butter. When this melts add the onion and pork cubes, then season lightly and stir fry on high flame to colour the meat. This should take a few minutes then use a slotted spoon to remove the onion and pork and transfer to a small bowl.

Step 2

Furthermore, in the same pot fry the minced beef and pork seasoned with some salt and pepper until the meat browns and starts to stick to the bottom of the pot. Return the onion and pork to the pot and pour in the wine. Leave to evaporate on high heat before adding the tomato paste, then stir in well and cook out for a few minutes before pouring in the tomato polpa. Fill up the tin with water, adding this to the pot, followed with the bay leaves. Let the sauce start to boil until you reduce the heat and cover to cook gently for 30 minutes. Taste the sauce and add sugar to regulate acidity, followed by salt and pepper if needed, and then the peas. Cover and cook on for a further 30 minutes on very gentle heat. Meanwhile, beat the eggs with the milk and season. Finally, add most of the grated cheese to this, keeping some for the top.

Step 3

To conclude, preheat the oven to 180C. Grease a 30x24cm deep baking dish with the butter. Add the raw rice to the dish. Spoon in the sauce and mix. Carefully pour the egg mix into the dish and stir gently till everything is very well amalgamated. Top with remaining cheese and a sprinkle of freshly cracked pepper. Bake for 40 to 45 minutes, uncovered till golden and set. Remove from the oven and leave to sit for 10 minutes before serving.

Recipe By Michael Diacono for Served Issue 21
Photography by Julia Ripard

Watch the video with chef Michael Diacono here>>