Rice Timbale with Meat

Votes: 8

Time: 1 hour 30 min.
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 701, total fat 31 G., saturated fats 13 G., proteins 29 G., carbohydrates 76 G., fiber 3 G., cholesterol 200 mg, sodium 907 mg, sugar 3 G.

Place a delicious ground beef filling inside a cheesy rice shell to impress your dinner guests with this festive casserole.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 tbsp. arborio rice or round grain rice
3 tbsp (45 g) butter
1 medium onion, diced
350 gr. Italian pork sausages for frying or minced pork, remove the casing from the sausages
1/2 cup fresh leaves basilica
2 cloves garlic, chopped
1/4 cup tomato paste
3 cups lightly salted chicken broth
3-4 tbsp. breadcrumbs
4 large eggs
1 and 1/4 cups finely grated Pecorino Romano cheese or Parmesan (about 90 g)
60 g sliced provolone cheese or any semi-hard cow's milk cheese
Coarse salt

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, until tender, 12 to 15 minutes. Drain the rice in a colander. Transfer the rice to a baking sheet and let it cool.
Place the baking tray in the center of the oven and preheat to 230°C.

Melt 2 tbsp (30 g) butter in a frying pan.

Add onion and cook until softened, about 8 minutes.

Add the sausage meat and cook, breaking it up with a wooden spoon, until the meat is browned, about 6 minutes.

Tear the basil leaves with your hands and add them to the pan along with the garlic and tomato paste, frying for 4 minutes.

Pour in the chicken broth and stir. Continue cooking, stirring occasionally, until the mixture thickens, 15 to 20 minutes.

Butter the bottom and sides of a 20cm round springform pan.

Sprinkle the pan with breadcrumbs.

Crack the eggs into a bowl, add the pecorino cheese, reserving 3 tablespoons for sprinkling, and beat lightly with a fork.

Transfer the cooled rice to a bowl; add the egg mixture and stir.

Spread two-thirds of the rice mixture into the prepared pan. Using wet hands, press the rice into the bottom and sides of the pan, forming a 12 mm thick layer.

Place slices of provolone cheese on the rice, then add the minced meat, leaving 12 mm from the top.

Place the remaining rice mixture on top and press the surface with your hands, sprinkle with the remaining 3 tablespoons of pecorino cheese.
Place the pan on a hot baking sheet and bake until golden brown, about 20 minutes. Remove from the oven and cool for 5 minutes.
min.

Run a knife around the edge of the pan to remove any loose edges. Then transfer the timbale to a serving platter.

Thin the remaining minced meat with a little water and reheat. Serve the timbale with the remaining meat sauce.

Another recipe: Eggplant Timbale with Pasta