Little rice timballo's
When I was living in London (UK) and sharing an flat with friends from Japan and Malaysia, there were few italian dishes, they never heard of, they really liked. For example, stir-fried meatballs stuffed with cheese, flat parsley and garlic ... which they would rather eat with soy sauce than the nice cooking juices. Among all these dishes, there was one they would eat as I would serve it and which was loved: the "timballo di riso" or rice timballo. Well, it takes some time to prepare it. Thus, I did not feel like doing it often. Yesterday night we had a simplified version of it, which is perfect for a starter or a nice main course. It is lighter and less fatty than the traditional as it uses more rice, less cheese, more sauce and no meat. Nevertheless, it is (or in case of our dinner “was”) very tasty.
Serves: 10 as a main course or 20 as a starter
FlexiPoints: 7 or 3.5
Suggested wine: an Aglianico del Vulture like La Firma or a old Chateau Montus went perfectly with it. We took the 2000 vintage for the former and the 1998 vintage for the latter. Just few glasses ...
Ingredients:
- 500g rice
- 10g butter
- 1.5 Kg tomato passata
- 12 leaves of basil
- 1 red onion
- 20g grated Parmesan cheese
- 10g grated Pecorino cheese
- 250g green peas
- 3 large eggs
- 300g mozzarella cheese
- Bread-crumbs and olive oil as needed
How-to:
1. Make a tomato sauce by simmering for 15’ the tomato passata, with some oil, the basil and the peeled onion. Season with salt and stir occasionally. Discard the onion.
2. Boil the rice in abundant salted water. Drain. Mix with 2/3 of the tomato sauce and let it cool down.
3. Boil the peas in some water and add them to the rice mix.
4. Once the rice mix is at room temperature, add the eggs and grated cheese. Work well to obtain a uniform mix,
5. Cube the mozzarella cheese.
6. Take 20 ramekins or muffin forms. Grease them with some butter and dust well with the bread-crumbs. Distribute half of the rice. Distribute the mozzarella and top with the remaining rice.
7. Shave the 10g of butter on top of each ramekin and bake at 180C for 20’-25’. Let it cool down for 10’ in the ramekins themselves. It is important to wait to be sure that each timballo comes out easily from the ramekin.
8. Warm up the remaining tomato sauce. Serve each timballo accompanied by some sauce and basil leaves.
Serves: 10 as a main course or 20 as a starter
FlexiPoints: 7 or 3.5
Suggested wine: an Aglianico del Vulture like La Firma or a old Chateau Montus went perfectly with it. We took the 2000 vintage for the former and the 1998 vintage for the latter. Just few glasses ...
Ingredients:
- 500g rice
- 10g butter
- 1.5 Kg tomato passata
- 12 leaves of basil
- 1 red onion
- 20g grated Parmesan cheese
- 10g grated Pecorino cheese
- 250g green peas
- 3 large eggs
- 300g mozzarella cheese
- Bread-crumbs and olive oil as needed
How-to:
1. Make a tomato sauce by simmering for 15’ the tomato passata, with some oil, the basil and the peeled onion. Season with salt and stir occasionally. Discard the onion.
2. Boil the rice in abundant salted water. Drain. Mix with 2/3 of the tomato sauce and let it cool down.
3. Boil the peas in some water and add them to the rice mix.
4. Once the rice mix is at room temperature, add the eggs and grated cheese. Work well to obtain a uniform mix,
5. Cube the mozzarella cheese.
6. Take 20 ramekins or muffin forms. Grease them with some butter and dust well with the bread-crumbs. Distribute half of the rice. Distribute the mozzarella and top with the remaining rice.
7. Shave the 10g of butter on top of each ramekin and bake at 180C for 20’-25’. Let it cool down for 10’ in the ramekins themselves. It is important to wait to be sure that each timballo comes out easily from the ramekin.
8. Warm up the remaining tomato sauce. Serve each timballo accompanied by some sauce and basil leaves.
Labels: main course, pasta, starter, vegetarian
posted by The Food Traveller at 6:59 AM
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