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The Parma ham, is the king of cured meats. I consider myself lucky to have been born and raised in Bologna where the local cuisine requires a lot of it: Tortellini, cannelloni, rolls.  There are many recipes that use the ham as a key ingredient, and the reason is that in addition to the tasty flavor it’s also a food recommended for weigh loss diets and maintenance diets as well as for those who are celiac. The ham, in fact, does not contain gluten, it has a very low caloric intake, it’s healthy and it can be given to children. I remember when I was little, because I was very picky eater, my parents managed to convince me to eat by putting in front of my eyes beautiful slices of prosciutto. So, I enjoyed eating every single slice as it was since the ham did not need anything to accompany it.

 The fact that the ham is gluten-free is a benefit for those who think celiac cuisine to be flavorless, which is not true at all.
So I asked my friend Thomas Hyde to help me prepare an innovative recipe of ham and make it gluten-free.  I thought of using rice and ham but instead of making the usual risotto, I wanted a special type of flan, adding tasty cheese to enrich the whole.

Recipe:

• 1 liter of water
• 2 cups of milk
• 1/3 lbs of Prosciutto di Parma
• 6 slices of Provolone cheese
• 1 mozzarella
• 1 cup of Siggi's cheese
• 2 cups of Arborio Rice
• Salt
• Pepper
• 6 slices of Monterey cheese
• 1 cup of Parmesan cheese
• 1 stick of butter
• 2 eggs
• nutmeg

Add the milk to the salted water and boil the rice. Mix two egg yolks and add the rice, Parmesan cheese, butter, pepper and nutmeg. Get a baking sheet and grease it with butter. Form a first layer of rice, add as a topping the Provolone, mozzarella and Monterey cheese, then cover with sliced ham. Repeat this process until you have finished the ingredients. At the end,  sprinkle with the left over melted butter,

Parmesan cheese, pepper and nutmeg. Bake at a temperature of 220 ° for half an hour in order to obtain a golden brown crust.

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