Home Cooking

Timballo (w/photo)


Home Cooking 1

Timballo (w/photo)

farmersdaughter | Apr 10, 2006 12:39 AM

I made a timballo for dinner tonight using an LA Times recipe. It turned out really well and is very filling. Here's the recipe and photo below. My husband had 3 slices! Don't know how he ate them all. If you decide to make it make sure the rice is really cold so you can spread it thin. You'll notice mine is really thick in the "corners" -- we were hungry and didn't wait long enough for the rice to cool!

Rice timballo with prosciutto and peas

Source: LA Times
Servings: 8 to 10

11 tablespoons butter, divided
1 large onion, minced (I substituted green garlic for some of the onions)
2 large cloves garlic, minced
Coarse sea salt or kosher salt
4 1/2 to 5 cups vegetable or chicken stock, well seasoned
2 cups Carnaroli or Arborio rice
4 tablespoons panko, divided
2 tablespoons flour
1 cup whole milk, at room temperature
1/4 teaspoon freshly grated nutmeg
Pinch cayenne
2 cups freshly grated pecorino Romano, divided
2 cups frozen peas, thawed
4 ounces prosciutto, small dice
5 large eggs, lightly beaten

Warm stock in a small saucepan. Melt 6 tablespoons butter in a large saucepan or saucier over medium heat. Add onion and garlic and sprinkle with about 1 teaspoon salt. Cook until soft, 5 to 7 minutes but do not brown. Add the rice to the saucepan with the butter-onion mixture and stir to coat. Cook as for risotto, adding stock as needed, until the rice is tender but not soft, about 15 to 18 minutes. Spoon into a large bowl and set aside to cool for at least 30 minutes. (This is important as the cooler the rice is, the easier it will spread up the sides of the springform pan.) Heat the oven to 350 degrees. Use 1 tablespoon butter to grease a 9-inch springform pan. Coat pan with 2 tablespoons of the panko. Make a béchamel: Melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring, until the mixture is smooth and thickened, about 2 minutes. Add the milk and cook, stirring, until thickened, 3 to 5 minutes. Season with nutmeg and cayenne and salt to taste. Remove from the heat and stir in 1 cup cheese. Stir in peas and prosciutto; set aside. Add the eggs and the remaining cheese to the rice, mixing very well. Spoon two-thirds of the rice mixture into the prepared pan, pressing it into the bottom and up the sides as high as you can. Spoon the béchamel and pea mixture into the center. Spread the remaining rice over the filling, smoothing the top and sealing the edges to enclose the filling. Sprinkle the remaining panko over the top and dot with the remaining 2 tablespoons butter (I used less butter to dot the top). Bake 45 minutes to 1 hour, until firm. Heat the broiler and place the pan under the broiler for 30 to 45 seconds to lightly brown the top. Let the timballo stand at least 10 minutes (longer is better because it holds together better if not piping hot). Run a spatula around the inside of the rim before removing the springform.

Image: http://i53.photobucket.com/albums/g60...

Want to stay up to date with this post?

Recommended From Chowhound