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Neapolitan Rice in Timballo

  • 2 hours and 30 minutes
  • Difficult
  • First Courses

Ingredients: Per 6 servings

  • 1 lb Rice
  • lean beef
  • 3 ½ oz butter
  • crustless white bread
  • salt and pepper
  • all-purpose flour
  • dried mushroom
  • chicken giblets
  • pork sausage
  • 7 oz mozzarella cheese
  • meat sauce
  • 7 oz mozzarella cheese
  • broth
  • oil
  • grated Parmigiano Reggiano cheese
  • 2 eggs
  • egg yolk
  • 1 cup milk
  • nutmeg
  • breadcrumbs

Preparation:

Chop the lean beef and mix with a piece of butter and the inside of a loaf soaked in water and then wrung out. Season the mixture with salt and pepper and cut out some small meatballs, dip these in flour and fry in the oil, taking care they do not become too dry. Soak a handful of dried mushrooms in cold water and after cleanimg and rinsing them, cook in a little butter and some tablespoons of stock, salt and pepper. Cut the chicken giblets into pieces and cook them in a little oil. In Naples for the filling of the timballo, special sausages called “Cervellatine” are used: to substitute these, use common sausages to be cooked and then cut into slices. A variant is to use peas flavored with ham. Dice the Mozzarella. To dress the timballo it is possibile to use a very dense tomato sauce. Keep a little aside. Pour into the casserole the rice, which will be cooked in the sauce, like a risotto, gradually adding some water or stock. Leave the rice “al dente”: Take the rice off the heat and dress with a little Parmesan and the eggs. Adjust the salt. Transfer this risotto to a plate and wait for it to cool. In another casserole, mix together the meatballs, mushrooms, sausages, giblets or peas, dress with the sauce put aside and leave to gain flavor. In another pan, melt a knob of butter and a teaspoonful of flour, diluting the mixture with the milk. When the sauce has thickened, remove from the heat, season with salt, a little nutmeg and an egg yolk. Abundantly butter the inside of a pudding mold, with a capacity of 6 1/3 cups, and dust with very fine breadcrumbs. Make sure that that the bread sticks to all the surfaces. Cover the walls with the rice, leaving a little aside: by pressing with a tablespoon, and make it adhere well to the walls and the bottom, leaving a hollow in the center. Stuff the timballo with the prepared filling, adding the cubes of Mozzarella and the milk and egg sauce. Add also a tablespoon of Parmesan and some small pieces of butter, the size of hazelnuts. With the rice left aside, close off the timballo. Level off the rice with the blade of a knife, and dust with breadcrumbs. Put the timballo into a moderate oven and leave for half an hour minimum, until it becomes golden and crunchy. At this point remove the timballo from the oven and wait about ten minutes before turning it out. Gently pass the blade of a knife between the mold and the timballo so as to detach it and then turn it out onto a round plate. Serve at table hot and stringy.