Rice Frittata with Genovese Sauce

Method

1. Cook the rice in boiling salted water until tender, then drain.
2. In a bowl, beat the eggs with grated Parmesan, salt, and pepper.
3. Pour the egg mixture over the cooked rice and mix well.
4. Heat a non-stick pan with a little oil.
5. Place a portion of the rice mixture in the pan, spreading it out especially in the center, leaving slightly higher edges.
6. Add pieces of scamorza cheese (smoked or not) on top of the rice.
7. Add some genovese sauce (see steps below for preparation).
8. Cover with the remaining rice mixture, pressing down gently.
9. Cook over very low heat until the bottom is golden and set, then carefully flip the frittata (use a plate if needed).
10. Cook the other side until golden and cheese is melted.
11. Serve hot.
12. For the genovese sauce: In a pot, heat oil and sauté a finely chopped mixture of celery and carrot.
13. Add a bay leaf and finely chopped prosciutto.
14. Add the meat cuts (coppa, beef shoulder, beef muscle, pork) cut into pieces and brown well.
15. Deglaze with white wine, allowing it to evaporate.
16. Add a pinch of juniper berries, lightly crushed.
17. Slice a large quantity of onions and add them to the pot.
18. Season with salt (go easy because of the prosciutto).
19. Cover and cook on very low heat for at least 3 hours, stirring occasionally.
20. Use this sauce as filling for the frittata.