Sicilian Rice Timballo

Name: Sicilian Rice Timballo
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8 Servings
Cuisine: Italian
Ingredients: 800 g Ground meat; Arborio rice; Parmigiano Reggiano; Provola cheese; Eggs; 1 piece Eggplant; Salt; Butter; Breadcrumbs; 150 g Peas

Casserole

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Cook Time

1 h 40 min

Servings

Difficulty

Easy

Prep Time

60 min

This Thermomix® recipe for Sicilian Rice Timballo is ready in 1 h 40 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Sicilian rice timballo is a rich and flavorful dish, perfect for parties or a special dinner. The combination of meat ragout, fried eggplant, hard-boiled eggs and stringy cheese makes this dish irresistible. I often prepare it for Easter or Christmas, because it is a way to bring a bit of Sicilian tradition to the table. The preparation takes some time, but the end result is well worth it. The rice, cooked al dente, goes perfectly with the ragout and other ingredients, creating a harmony of flavors and textures. A tip: prepare the ragout the day before, so you will have more time to assemble the timballo. It is a true comfort food!

Ingredients (10 ingredients)

800 g Ground meat
Arborio rice
Parmigiano Reggiano
Provola cheese
Eggs
1 piece Eggplant
Salt
Butter
Breadcrumbs
150 g Peas

Preparation (10 steps)

Preparation of the ragout

Prepare the meat ragout as usual. Add 150 g of peas to the ragout. Use 800 g of ground meat as a base.

Cooking the eggs

Boil the eggs in a saucepan of boiling water to make them hard-boiled.

Cooking the rice

Thermomix® Setting

10 min/212°F/Speed 1 100

Pour plenty of salted water into the bowl. Bring to a boil by setting 10 Min./100°C/Speed 1.

600

Adding the rice

Thermomix® Setting

6 min/212°F/Speed 1 100

Add the Arborio rice to the bowl and cook for half the time indicated on the package, setting 6 Min./100°C/Speed 1. The rice should still be a little crunchy.

360

Draining and seasoning the rice

Thermomix® Setting

10 Sec./Speed 2

Drain the rice and season it with the tomato sauce from the previously prepared ragout: take it with a slotted spoon so that only the sauce drips onto the rice. Add 70 g of grated Parmigiano Reggiano and mix by setting 10 Sec./Speed 2.

Preparation of the baking pan

Prepare a 28 cm diameter baking pan: grease it with a layer of butter and sprinkle it with breadcrumbs.

Assembling the timballo

Pour half of the rice seasoned with sauce and parmesan on the base of the baking pan, level and flatten using a spoon. Create a layer of ragout with peas. Take the ground meat and peas with the slotted spoon, letting a little sauce fall into the pot to make it less liquid.

Intermediate layer

Create an intermediate layer with the fried eggplant slices, putting them very close together and pressing with your hands. Slice the hard-boiled eggs, they should be no more than 0.5 cm thick, distribute them over the eggplants; cover with the sliced provola cheese.

Covering with rice

Cover with the remaining rice. Distribute it with a spoon, level and flatten. Use a little sauce without ground meat to soften the surface of the rice. Finally sprinkle with a little parmesan.