Carrot Pie

Preparation:

Preparation: Wash and coarsely chop 2 fennel. Peel, wash and grate the carrots. Boil the milk with a pinch of salt and cumin seeds. Add the prepared vegetables and the rice, bring back to the boil then lower the heat and, stirring frequently, cook until the milk has been absorbed. Add 40 g of butter to the rice and flavor it with the parmesan cheese and a little pepper. Let it cool down then add the beaten eggs with the salt. Line a round mold with baking paper and cover the bottom and sides with the slices of ham. Distribute the rice inside and cover it with the remaining peeled, washed and finely sliced fennel. Complete the pie with knobs of butter, cover it with aluminum foil and put it in the oven at 200 degrees for about 20 minutes. Remove the foil and continue cooking for another 10/15 minutes. When cooked, let it cool, take it out of the mold and serve it immediately.