Baked rice timbale (sartù di riso)

In Sicily we call it timbale of baked rice, (sartù di riso) and 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. Is’ rich as the TIMBALE anelletti TO PALERMITANA, which also has a version WINTER AT RAGU'. And a version invented by me with EGGPLANT AND MEATBALLS.

My family recipe for baked rice timballo

The timbale of rice baked dish is outstanding, one of the many Sunday dishes for 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: you can do it with meat sauce or with meatballs and, 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 the timbale of rice more moist and delicious baked, 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. Take a look at all my SICILIAN RECIPES and, if you are a rice lovers like me, all my RECIPES FOR RICE AND RICE. Have a good day.

TIMBALLO RICE BAKED (sartù di riso)

Portions: 6 Preparation: 1 hour cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 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

• FOR THE SAUCE '

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!)

Procedure

Baked rice timbale

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 some black pepper. Top with the remaining rice and dust the surface with some grated bread and a few butter bows.

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!

Note

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.