Ingredients

Servings 10

For rice

• 2 lb Rice
• 3 ½ oz butter
• 3 ½ oz caciocavallo cheese
• 3 eggs

For filling

• 1 lb spaghettini
• meat sauce
• meat ball, veal, fried, the size of a peanut
• bechamel
• 2 hard-boiled eggs
• 7 oz sheep's milk cheese

Preparation

1 hour preparation + 1 hour cooking

Boil the rice in salted water and drain when still firmly “al dente”. Dress with the various ingredients and put aside. Cook the pasta in salted water and drain when still firmly “al dente”. Dress with the béchamel and the “ragù”. Line an oven pan, previously greased with butter and dusted with bread crumbs, with half of the rice. Pour in the pasta, add the hard-boiled eggs cut into wedges, the Tuma in small pieces, the fried meatballs, cover everything with a little “ragù”, and close off the oven pan with the remaining rice. Dust with bread crumbs and small flakes of butter. Bake in a pre-heated oven (350°F) for about 1 hour. When nicely golden, remove from the oven and turn out the timbale onto a serving plate. Serve immediately.