In Sicily we call timbale baked rice, It has a summer version (with Eggplant and tomato sauce easy) and a winter (with meat sauce). In the municipality there are always provolone, peas, boiled eggs and grated cheese. What I present to you today is the winter version, that is the same as that in Campania called sartù di riso. An exceptional dish, one of the many dishes for Sunday family lunch with cousins, grandparents and everyone that the traditional ' extended family’ Sicily plan (that is, at least 15 people at the table) and hiding under the burnished crust stuffed rice rich: This can be done with simple or with meatballs and sauce, in both cases, is irresistible. The outer crust is crisp and browned breadcrumbs thanks to which is sprinkled the pan, and so the timbale of rice as well as having a crunchy crust transforms perfectly although freshly baked. In this recipe, I added a personal variation: a simple tomato sauce which makes it even more moist and delicious, which of course you can not put. The only difficulty in this recipe is to keep the rice: a rice timbale scotto you can't quite forgive. Then, I recommend, be strict in respect of the time of cooking rice, otherwise the frustration of all the work done.
TIMBALLO RICE BAKED (sartù di riso)Print This
- FOR TIMBALLO:
- 600 grams of Carnaroli rice
- 3 boiled eggs
- 400 grams of fresh cheese (or mozzarella well squeezed from liquid)
- 250 grams of peas
- 100 grams of shredded PDO parmigiano Reggiano
- 60 grams of grated pecorino cheese Dop
- black pepper as required
- bread crumbs to sprinkle the Pan
- butter to grease the Pan
- 200 ml of tomato sauce cooked with little oil and chopped onion (Optional, You can also serve it without; I used the past The Flaming)
- FOR THE SAUCE ' (for the process click here)
- 150 grams of ground beef
- 150 grams of minced veal
- 150 grams Minced pork
- one shallot
- 4 tablespoons tomato paste
- 500 ml of tomato puree
- extra virgin olive oil as required
- two cloves
- a bay leaf
- salt and pepper
- 300 milliliters of red wine good (I recommend!)
To prepare the timbale of rice in the oven, Once made the sauce (here found the doses and the process and here the video step by step recipe on my You Tube channel), cover with plastic wrap and allow to cool completely. I recommend you prepare the sauce for rice sartù the day before and store in the refrigerator, combining with rice when it is cold.
Boil the peas in lightly salted water. Boil the eggs, Peel them and cut them into slices. Cut the cheese into cubes.
Boil the rice in salted water for half the time indicated on the package. Drain and season with the meat sauce. Stir in the Parmesan cheese and grated pecorino. Butter the Pan you have chosen (I opted for a regular Loaf pan because I wanted to cut into slices, but you can also use a rectangular or square or round), then sprinkle evenly with breadcrumbs. Pour half of the rice, level it by pressing lightly with the back of a spoon, then deploy the provolone, the eggs, the peas, grind a little’ black pepper. Finish with the remaining rice and sprinkle the surface with a little’ bread crumbs and a few flakes of butter.
Preheat the oven to 180 degrees and bake for 20 minutes, and then Brown the timballo under the grill for 5 minutes or until the surface is golden and crispy Saber. Leave to rest for 10 minutes, unmold and serve the accompanying timbale, If you want, with the well-hot tomato sauce. Bon appétit!
ADVICE: drain the lot of rice before the time indicated on the package, I normally bake it half the time indicated. Take care that all the ingredients, the sauce with peas, It is well chilled before dialing the timbale. This will avoid an oven while cooking the rice overcook becoming too soft and unpleasant to the palate. The addition of tomato sauce above is a very personal variant: I like it because it gives a more creamy texture to baked rice timbale, but it is not indispensable.