Timballegro
Here is a decidedly lively timbale, both for the jaunty name and for the ingredients, simple but put on in a really tasty combination. Carnaroli is now the rice universally recognized as the most suitable for the preparation of timbales and flans. The resistance to long cooking does not make it lose tone and is also excellent for risottos thanks to a good amount of starch that helps the dishes to excel in creaminess. Low glycemic index, at least among the different qualities of rice, and good digestibility place it in a favorable position to become the absolute protagonist of many recipes...
Ingredients
Potatoes 600 g Carnaroli Rice 300 gCaciocavallo 200 gPecorino Romano cheese 150 g Butter 50 g Bread 150 g Peas 100 g Cooked ham 150 g Garlic 1 Rosemary to taste Extra virgin olive oil to taste Fresh chili pepper to taste
Preparation
First, peel the potatoes, cut them into cubes and boil them in plenty of lightly salted water for about 25-30 minutes. In another pot, bring the salted water to a boil and cook the Carnaroli rice, taking care to leave it al dente enough. Keep aside both rice and potatoes. In a non-stick pan, pour a drizzle of extra virgin olive oil, let it heat and use it to brown the clove of garlic, fresh chili and rosemary, then add peas and ham, a pinch of parsley and a glass of hot water. Cover with lid and cook for 5 minutes. After 5 minutes of cooking, it's time to add the rice and potatoes to peas and ham. Mix everything well. And keep aside. Then, take a baking dish, butter it properly and begin to compose layers with seasoned rice, pecorino, caciocavallo and crumbled bread crumbs. Repeat this last step two more times. Complete with the last round of caciocavallo, the sprinkling of pecorino cheese and a generous handful of crumbled bread crumbs. Bake at 180° C for about 35 minutes in a preheated static oven. When the timbbaroque is golden and crispy on the surface it will be ready to be served. Hot.
RecommendationsReplace the diced ham with bacon, for a stronger flavor.
Here is a decidedly lively timbale, both for the jaunty name and for the ingredients, simple but put on in a really tasty combination. Carnaroli is now the rice universally recognized as the most suitable for the preparation of timbales and flans. The resistance to long cooking does not make it lose tone and is also excellent for risottos thanks to a good amount of starch that helps the dishes to excel in creaminess. Low glycemic index, at least among the different qualities of rice, and good digestibility place it in a favorable position to become the absolute protagonist of many recipes...
Ingredients
Potatoes 600 g
Carnaroli Rice 300 g
Caciocavallo 200 g
Pecorino Romano cheese 150 g
Butter 50 g
Bread 150 g
Peas 100 g
Cooked ham 150 g
Garlic 1
Rosemary to taste
Extra virgin olive oil to taste
Fresh chili pepper to taste
Preparation
First, peel the potatoes, cut them into cubes and boil them in plenty of lightly salted water for about 25-30 minutes. In another pot, bring the salted water to a boil and cook the Carnaroli rice, taking care to leave it al dente enough. Keep aside both rice and potatoes. In a non-stick pan, pour a drizzle of extra virgin olive oil, let it heat and use it to brown the clove of garlic, fresh chili and rosemary, then add peas and ham, a pinch of parsley and a glass of hot water. Cover with lid and cook for 5 minutes. After 5 minutes of cooking, it's time to add the rice and potatoes to peas and ham. Mix everything well. And keep aside. Then, take a baking dish, butter it properly and begin to compose layers with seasoned rice, pecorino, caciocavallo and crumbled bread crumbs. Repeat this last step two more times. Complete with the last round of caciocavallo, the sprinkling of pecorino cheese and a generous handful of crumbled bread crumbs. Bake at 180° C for about 35 minutes in a preheated static oven. When the timbbaroque is golden and crispy on the surface it will be ready to be served. Hot.
Recommendations
Replace the diced ham with bacon, for a stronger flavor.
No comments:
Post a Comment