Rice timbal with meat - Detailed recipes with photos.

Rice timbal with meat – a detailed recipe for cooking. с друзьями: Photo of the dish: Анна УильямсTime: 1 hour. 30 min. Difficulty: medium Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2.5 tbsp. Arborio rice or round grain rice
3 tbsp. l (45 gr.) Butter
1 medium onion, diced
350 gr Italian pork sausages for frying or pork minced meat, remove the shell from the sausages
1/2 tbsp. fresh basil leaves
2 cloves of garlic, chop
1/4 Art. tomato paste
3 tbsp. lightly salted chicken stock
3 – 4 tbsp. l breadcrumbs
4 large eggs
1 1/4 Art. finely grated pecorino romano or parmesan cheese (approximately 90 gr.)
60 gr sliced cheese provolone or any semi-solid cow milk cheese

Recipes with similar ingredients: Arborio rice, round grain rice, onions, kupat (sausages for frying), minced pork, basil, garlic, tomato paste, breadcrumbs, eggs, pecorino cheese romano, provolone cheese

Recipe preparation:

Bring salt water to a boil in a large saucepan. Add rice and cook, stirring occasionally, until rice becomes soft, 12 – 15 minutes Fold the rice in a colander and let the water drain. Put rice on a baking sheet and leave to cool.
Place the pan in the center of the oven and heat to 230 ° C. Melt in a pan 2 tbsp. l (30 gr.) Butter. Add onion and cook until soft, about 8 minutes. Add minced meat and fry, kneading with a wooden spatula until the meat fry for about 6 minutes. Tear the basil leaves with your hands and add to the pan with garlic and tomato paste, fry in for 4 minutes Pour in chicken stock and mix. Continue cook, stirring occasionally, until the mixture thickens, 15 – 20 minutes
Grease the bottom and walls of a round 20-cm butter. forms for baking with a removable bottom. Sprinkle the form with breadcrumbs. Beat the eggs in a bowl, add the pecorino cheese, leaving 3 tbsp. l for sprinkle, and lightly beat with a fork. Transfer chilled rice to a bowl; add egg mass and mix.
Put in the prepared form two-thirds of the rice mixture. WITH using wet hands, press rice to the bottom and walls of the mold, forming 12 mm thick layer. Put slices of provolone cheese on rice, then put the stuffing, not reaching the top of 12 mm. Lay the rest on top rice mixture and press the surface with your hands, sprinkle with the remaining 3 Art. l pecorino cheese. Place the mold on the hot pan and bake until golden brown, about 20 minutes. Get out oven and refrigerate for 5 min.
Draw a knife along the edge of the mold and remove the walls. Then shift Timbal on the dish. Dilute the remaining minced meat with a small amount water and reheat. Serve the timbale with the remaining meat.