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Rice timballini recipe by of 06-07-2007 [Updated on 28-08-2018]
Instead of making the classic rice timbale, you can make mini-portions with the creme caramel molds: they are nicer to bring to the table and faster to cook. This recipe for ham and provola rice timballs is taken from one of my volumes in the encyclopedia of Italian cuisine: the recipe is given under the name of smoked rice timballs;)
How to make rice timballs
Cook the rice in plenty of salted water and drain it al dente. Season it with 25 grams of butter, beaten egg and Parmesan, and set aside.
Prepare the béchamel.
Cut the provolone and smoked ham into cubes (if you don't have it, cooked ham is fine too).
In a saucepan, sauté the finely chopped shallot (I used an onion) with 25 grams of butter, then add the ham, brown it a little and finally add the provolone.
Remove from the heat and add two tablespoons of bechamel. Mix well.
Butter some single-portion molds and cover them with breadcrumbs.
Add a few tablespoons of bechamel to the rice and mix.
Cover the bottom and sides with the rice trying to make it adhere well.
In the center of each mold, arrange the ham and provolone mixture.
Combine a few tablespoons of bechamel with the remaining rice and cover.
Bake the rice timbale in a preheated oven at 200 ° for 15-20 minutes.
Allow to cool for a few minutes, turn the molds upside down on a plate and serve.
Note the stringy heart of the rice timbale;)