Serves 2, Preparation time 15 mins, Cooking time 45-50 mins Carnaroli rice, 180 g a tablespoon of lard (keep a little aside to grease the baking tin) 6 or 7 leaves of savoy cabbage salt and black pepper to taste 60 g mozzarella Method Bring a saucepan full of salted water to the boil, pour in the rice, cook for about 10 minutes. Drain it and put it in a bowl. Cut each savoy cabbage leaf in half (or diced them if you prefer) and add them in the same water where you boiled rice, cook until they become very soft, from 10 to 15 minutes. In a pan, melt the lard with a sprig of fresh or dry thyme, add the rice and the cabbage, brown for about 5 minutes adding a pinch of black pepper. Take off from the heat. Cut the mozzarella into cubes or slices. Grease a baking tin with a bit of lard, add the rice and savoy cabbage making layers and between one layer and another put the diced mozzarella. Ultimate with a last leaf of savoy cabbage and some mozzarella cubes, bake at 180 degrees for about 20 minutes. Let it cool slightly, add another pinch of black ground pepper and serve.