Rice Is Nice Timbali
From mystic_river1 13 years ago
- 30 min prep and stov to make
- Serves 8
Timbale is often prepared in individual ramekins so that all diners can have an individual timbale to eat. It is usually served with a wedge of lemon, because the acidic citrus enhances the natural flavor of the timbale. Read more Timbale is much hardier than souffle, and is often likened to a crustless quiche, because it is less likely to fall after being removed from the oven. Timbale is differentiated from souffle by several things. To begin with, the eggs are not separated for timbale, but beaten together. Timbale also incorporates breadcrumbs for body, and frequently uses milk rather than cream. Timbale is made with a variety of cheeses. Common inclusions in timbale include ham or other meats, along with vegetables. Timbale can make a hearty meal or an excellent accompanying side dish, and is also delicious when served cold. Like all egg dishes, timbale should be cooked thoroughly before being served and should be stored under appropriate refrigeration to prevent contamination. Timbale is usually cooked in a tray of water, because the steam helps the custard to set. See less
Ingredients
- 12 oz long-grain rice shopping list
- 4 oz butter, plus extra for greasing shopping list
- 2 egg yolks, lightly beaten shopping list
- 6 tablespoons parmigiano cheese, freshly grated shopping list
- 1 oz fresh or dried mushrooms shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 garlic clove shopping list
- 9 oz chicken giblets and livers, thawed if frozen, trimmed and chopped shopping list
- 7 oz sweetbreads,(optional) chopped shopping list
- 2 1/2 oz italian sausage, peeled and crumbled shopping list
- 3 oz breadcrumbs shopping list
- salt and pepper shopping list
How to make it
- Preheat the oven to 350°F
- Cook the rice in a large pan of lightly salted, boiling water for 15-18 minutes until tender, then drain and stir in 1 oz of the butter, the egg yolks and 4 tablespoons of the Parmigiano cheese.
- Spread out on a large plate or baking sheet and leave to cool.
- Meanwhile, put the mushrooms in a bowl, add hot water to cover and leave to soak for 20 minutes, then drain, squeeze out and chop.
- Melt 1 oz of the remaining butter with the olive oil, add the garlic and cook for 2-3 minutes, then remove and discard.
- Add the mushrooms to the pan and cook for 5 minutes.
- Melt 1 and 1/2 oz of the remaining butter in another pan, add the chicken giblets and livers, sweetbreads and sausage.
- Season with a pinch of salt and a pinch of pepper, stir well and cook for about 5 minutes.
- Grease an ovenproof dish with plenty of butter and sprinkle with the breadcrumbs, turning to coat.
- Tip out and reserve the excess.
- Spoon half the rice mixture on to the base of the dish, cover with the mushrooms and top with the liver and sweetbread mixture.
- Cover with the remaining rice, dot with the remaining butter and sprinkle with the remaining Parmigiano cheese and reserved breadcrumbs.
- Bake for about 15 minutes.
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