|Preparation||Cooking||Start to finish|
|4 min.||20 min.||24 min.|
|1||Cut 2 slices ham into small pieces.|
|2||Pour 3 tablespoons olive oil into a large pan on high heat. When hot, add the ham and sage leaves.|
Fry, stirring from time to time.
|3||Add 400 g peeled and chopped tomatoes and mix well. Turn down the heat and leave uncovered to reduce gently for about 10 minutes.|
|4||Remove and discard the sage, then add 400 g cooked rice.|
|5||Mix well and leave to heat through for a few minutes.|
Just before serving, add the grated 50 g Parmesan (Parmigiano Reggiano), mix once more then check the seasoning.