Italian Baked Rice (Timballo) is a classic recipe with many variants. They usually make it with a ragù, enriched with mushrooms and/or green peas, mozzarella, and plenty of parmesan. We don’t use to eat it frequently, at my house: we rather make risotto, with rice. But, after tasting a Timballo in a hash house, they gave me the O.K. to make it. So, here you have my Timballo.
I think I’ll spend the rest of the day at rest, to perk up with a view of the week beginning, tomorrow. Have a nice Sunday XOX
Ingredients for 6 servings:
350 g of rice
300 g of ground meat
200 g of mushrooms
300 g of Order Clonidine Online mozzarella cheese, diced
50 g of parmesan cheese, grated
500 ml of tomato purée (passata)
1 where to buy levonorgestrel onion
order misoprostol bread crumbs
extra-virgin olive oil
Preparation Time: 40 min.
Baking Time: 25 min.
Total Time: 1 hour and 5 min.
Pan-fry the chopped onion in a pot with the oil, add the meat and cook.
Add the sliced mushrooms (I used champignon mushrooms), season to taste, and stir.
At last, add the passata, cover with a lid, and let cook for about 30 minutes.
Meanwhile, cook the rice (see the guide): put a large pot of salted water on to boil, with 1 Tbsp of salt for every 2 quarts of water. When the water comes to a boil, add the rice and cook, uncovered, at a rolling boil, following the cooking time reported on its package. Drain the rice “al dente” (it must be still a little firm, not mushy).
Put the rice in a large bowl, add the sauce.
Stir, then add egg, parmesan and mozzarella.
Stir to combine evenly.
Put everything in an oven pan (I used a springform pan) covered with baking paper.
Spread some bread crumbs and butter knobs on the top, and bake at 180°C for about 20/25 minutes.
Take the Italian Baked Rice (Timballo) off the oven, let it cool down a little, then take it off the pan and serve on a platter.
Nessuna ricetta simile a Italian Baked Rice (Timballo).All Recipes, recipe by Flavia Imperatore
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