Primi. Autore e Copyright Marco Ramerini
Primi. Autore e Copyright Marco Ramerini

Rise timbale stuffed

Questo post è disponibile anche in: Italian

The Rise timbale stuffed is considered a unique dish to prepare during the Christmas holidays.

To make the Rise timbale stuffed even more appetizing, you can prepare small meatballs the size of walnuts, fried and then used in the filling.

INGREDIENTS FOR 6 PEOPLE OF THE RICE TIMBALE STUFFED:

  • 500 g. of original rice
  • 100 g. of grated pecorino romano
  • 2 mozzarella
  • 2 boiled eggs
  • 150 g. of frozen peas
  • spicy salami to taste
  • butter + breadcrumbs to taste for the mould
  • 1 round mold with the central hole

INGREDIENTS FOR MEAT RAGU:

  • 400 g. mixed minced meat (pork and veal)
  • 1 onion
  • extra virgin olive oil q.b.
  • 1 celery
  • 1 carrot
  • 600 g. of tomato puree
  • Salt to taste.
  • pepper as needed.
  • nutmeg to taste

PREPARATION

Preparation of the meat ragu

First prepare the meat sauce, fry lightly the herbs well-minced with four tablespoons of extra virgin olive oil.

Add the minced meat, let it flavor for a few minutes and then add the tomato, salt, pepper and nutmeg.

Cook for a couple of hours with lid over low heat and then set aside.

Meanwhile cook the frozen peas for 20 minutes with oil and a drop of water and a pinch of salt, then left on one side.

Now prepare the rice by cooking it in salted water for the times prescribed by the package, drain and pour into the pan with the sauce prepared and the grated pecorino cheese.

With a wooden ladle mix the rice with the meat sauce, meanwhile take the mold, butter and sprinkle it with breadcrumbs.

Assembly of the timbale

Now pour a portion of rice at the base of the mold and add above the peas, the mozzarella cut into cubes, the hard-boiled eggs cut into slices, the slices of salami.

Cover with the remaining rice and conclude by sprinkling the surface with breadcrumbs, bake at 180°C. static mode for thirty minutes until the surface appears golden.

Once cooking is complete, remove the timbale from the oven and let it cool on a round pan for at least 5-6 hours, only then can you take it out of the mold.

Just before serving, heat the timbale by placing it in a hot oven at 200°C for 15 minutes.

You might also be interested in the recipe of the Rise prawns mascarpone.

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