Timballo di riso al forno

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Preparation time

1 ora e 30 minuti

Difficulty

Media

Cooking time

1 ora

Servings

10

Riposo

30 minuti

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Ci sono molti modi di condire questo timballo di riso. Questo è quello della mia famiglia, l'importante è seguire i propri gusti e pochi e piccoli accorgimenti.

Ingredients

• Tomato puree
  2 L
• Roma rice
  750 g
• Frozen peas
  600 g
• Ground beef
  500 g
• Provola (or Provolone)
  300 g
• Garlic
  3 cloves
• White wine
  1 glass
• Red onion
  1 u (150 g)
• Extra virgin olive oil
  to taste
• Coarse salt
  to taste
• Nutmeg
  to taste
• Breadcrumbs
  to taste
• Smoked paprika
  to taste
• Hard cheese
  to taste
• Thyme
  to taste
• Black pepper
  to taste

Procedure

0. Start by cleaning and chopping the onion and garlic. Dice the onion, keeping about 1/4 intact. Remove the core from the garlic cloves and mince them with a knife or a garlic press. Next, prepare a spice mix using nutmeg, pepper, paprika, and thyme. I chose to mince them using a mortar and pestle, along with a pinch of salt.

1. Ragù: Sauté the garlic and onion in a pan, add a glass of white wine, and let the alcohol evaporate. Once the sauce is ready, add the ground beef and break it up with a ladle. Season with salt and spices, and add the first liter of tomato puree. Cook for at least an hour, making sure the sauce is not too dry.

2. Peas: Cook the peas in water with a drizzle of oil, a piece of onion and a sprig of rosemary for about half an hour over medium heat, then over high heat until almost dry.

3. Rice: Boil the rice in plenty of salted water until almost cooked through, a couple of minutes less than recommended. Drain the rice until cool.

4. Assembly: Season the rice with the remaining sauce (or use it raw). Oil the baking dish and add a thin layer of breadcrumbs, then add the layers in order: rice (about two fingers thick), ragù, peas, and provola cheese cut into matchsticks, then another layer of rice, topped with breadcrumbs and grated Parmesan.

5. Cooking: Bake in a preheated oven at 180 degrees for about an hour, then let cool for a few minutes before serving.

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Creation date Jan 01, 2025

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