Rice omelette and mild Provolone Valpadana P.D.O.

Finely mince the mild Provolone Valpadana P.D.O.. Beat the eggs in a bowl with salt and pepper, add the cheese and the leaves of 4 sprigs of lemon thyme.

Cook the rice in plenty of salted water and drain it very al dente. Let it cool slightly and add it to the eggs. Mix well to amalgamate.

Pour three tablespoons of oil into a 20 cm wide pan and turn on a medium low flame.

Add the rice and egg mixture, leveling it well with a spatula. Cover with the lid and cook for 20 minutes, then turn the omelette and cook for another ten minutes.

Pour it on a serving plate, garnish with more fresh lemon thyme and serve.