Roman-Style Timbal: Timballo di Riso alla Romana

Name: Roman-Style Timbal: Timballo di Riso alla Romana
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters arborio rice; 177 milliliters bread crumbs; 454 grams peeled plum tomatoes, crushed by hand, with their juices; 57 grams chicken livers; 710 milliliters chicken stock; 28 grams dried porcini, reconstituted in hot water and drained; 2 larges eggs; 1 bunches fresh flat-leaf parsley, finely chopped to yield 1/8 cup; 113 grams fresh Italian sausage, sliced into 1/4-inch moons; 2 Tbsps extra-virgin olive oil; 57 grams pancetta, cut into 1/4-inch dice; 118 milliliters freshly grated Parmigiano-Reggiano; 8 servings Salt and freshly ground black pepper; 237 milliliters water

Roman-Style Timbal: Timballo di Riso alla Romana might be a good recipe to expand your main course recipe box. This recipe serves 8. One portion of this dish contains roughly 16g of protein, 16g of fat, and a total of 442 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, pancetta, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. Users who liked this recipe also liked Cod, Roman Style: Baccalan alla Romana, Roman-Style Tripe Trippan alla Romana, and Trippan alla romana (Roman-Style Tripe).

Instructions

Preheat the oven to 400 degrees F.

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Oven

In a 12-inch saucepan over medium-high heat, heat 3 tablespoons olive oil until hot but not smoking.

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Olive Oil

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Sauce Pan

Add the tomatoes and their juices and stir to combine. Season, to taste, with salt and pepper.

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Salt And Pepper

Tomato

Add 1 cup of water, bring to a boil, and lower the heat so that the sauce simmer gently.

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Sauce

Water

Let the sauce simmer for 30 minutes.

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Sauce

Meanwhile, roughly chop the reconstituted porcini mushrooms. Once the tomato sauce has simmered 30 minutes, add the porcinis to the sauce and continue simmering for another 15 minutes.

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Tomato Sauce

Mushrooms

Sauce

Saute liver, sausage, and pancetta until browned.

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Pancetta

Sausage

Liver

Add the tomato sauce with the porcinis and season, to taste, with salt and pepper.

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Salt And Pepper

Tomato Sauce

Let the sauce simmer 15 minutes more.

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Sauce

In a 12-inch saute pan over medium high heat, heat 1 tablespoon olive oil until hot but not smoking.

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Olive Oil

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Frying Pan

Add the rice and toast slightly, until golden brown, about 2 minutes, making sure to turn the rice to toast all sides.

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Sandwich Bread

Rice

Add the chicken stock and cook until the rice is tender but still al dente.

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Chicken Stock

Rice

Remove the rice from the heat and use a wooden spoon to stir in the grated Parmigiano and parsley.

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Parmigiano Reggiano

Parsley

Rice

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Wooden Spoon

Add the eggs and stir until they are well-mixed throughout the rice. Using a spatula, spread the rice out on a baking sheet or serving platter to cool to room temperature.

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Spread

Egg

Rice

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Baking Sheet

Spatula

Lightly oil the sides and base of a 4-quart metal mixing bowl or similarly sized round pan with high sides (e.g., a springform pan with 3-inch sides). Dust the bowl, base and sides, with half of the bread crumbs, shaking out any excess. Spoon 1/4 the rice into the bowl to form an even layer, about 3/4-inch thick. Carefully ladle the meat ragu over the rice. Use the remaining rice to form a second layer over the meat ragu. Save any extra rice (you don't want the layer to be more than 3/4-inch thick) for a future use. Top the rice with remaining bread crumbs.

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Breadcrumbs

Base

Meat

Rice

Cooking Oil

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Springform Pan

Mixing Bowl

Ladle

Place the timballo in the oven and bake until the bread crumbs form a deep, golden brown crust on the top, about 1 hour. If the bread crumbs begin to darken too quickly, cover the top of the bowl with tin foil and return to the oven for the remainder of the cooking time.

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Breadcrumbs

Crust

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Oven

Bowl