Carrot Tart

Wash and coarsely chop 2 fennels

Clean, wash and grate the carrots

Boil the milk with a pinch of salt and cumin seeds

Add the prepared vegetables and rice, bring to a boil, then reduce the heat and, stirring often, cook until the milk has been absorbed

Add 40 g of butter to the rice and season it with grana and a bit of pepper

Let it cool slightly, then add the beaten eggs with salt

Line a round mold with parchment paper and cover the bottom and sides with slices of ham

Spread the rice inside and cover it with the remaining cleaned, washed and finely sliced fennel

Complete the tart with small pieces of butter, cover it with kitchen aluminum and place it in the oven at 200 degrees for about 20 minutes

Remove the aluminum and continue cooking for another 10/15 minutes

Once cooked, let it cool slightly, unmold and serve immediately