Rice timbale

Rice timbale is a typical Italian first course, there are various versions with different types of ingredients. Today I offer you a heart-shaped single-serving version of a recipe that I love very much, based on peas, hard-boiled eggs and meat.

How about this recipe to be served on Valentine’s Day for a different brunch than usual?

You could also make a single heart to eat with your partner, serve it in one dish, it will be very romantic, don’t you think?

Here are other ideas to complement your romantic menu:

Strawberry and red orange risotto

Red beet sandwiches

Prosecco and orange cocktail

Cocoa, nutmeg and cinnamon biscuits

Click here to discover the Italian recipe for a timbale for an oven-baked risotto for 6 people.

Timballo-rice
  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Rest time5 Minutes
  • Cooking time40 Minutes
  • Serving2 rice timballs
  • Cooking methodElectric oven
  • CuisineItalian

Ingredients for 2 rice timballs of 12 cm:

1 cup rice (risotto rice, about 160/180 g)
1/2 cup meat sauce (preferably turkey meat)
25 g frozen peas (or 50/60 g already boiled)
1 hard-boiled egg
1 lactose-free mozzarella cheese (or vegan mozzarella)
1 tablespoon Parmesan 30 months (or vegan Parmesan)
1 tablespoon extra-virgin olive oil
q.s. breadcrumbs
q.s. salt

Preparation of the rice timballs:

Preparation of timbale rice:

Timbale-rice

First cook the rice, it must not be overcooked otherwise it will flake.

You can boil the rice, or prepare a classic risotto, melting the butter and toasting it, deglaze it with wine and then cook it with hot water. Take a cue from this recipe in this article.

Boil the water in a saucepan, when it boils add the salt and frozen peas and cook until tender. Drain and set aside.

Prepare a good meat sauce, click here for the recipe.

Pour the ragù into the rice, add the boiled egg cut into small pieces, the diced mozzarella, the parmesan and the peas, then mix with the help of a wooden spoon.

Oil some heart-shaped molds, and sprinkle with breadcrumbs, remove the excesses.

Pour the rice into the two molds, press well with a spoon.

Bake in a preheated oven at 200 ° C for about 15/20 minutes until the crust forms.

Let it cool and turn over in a single saucer, turn over on another serving saucer. Repeat for the second heart of rice timbale and serve immediately.

Advice:

To prevent the rice flan from breaking, you need to use new, undamaged non-stick molds, otherwise you can buy openable molds.

Variants for rice timbale:

You can add chopped sausages, or chorizo.

Try it together with corn! Delightful!!

Production, post-production, photography by Eva D’Antonio

Translation, adaptation of the texts by Maria Teresa Palmieri

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