Timballo di Rizo

Description

Pate of rice. Although it would be more accurate to call it a casserole. This recipe was posted on the website in 2007 user MuSiC_4 _lOvE called "Timballo di RISO" and is illustrated in the framework of "Coloring"

Ingredients

Figure

1 cup
Meat

250 g
Tomato

3 piece
Parsley

0.5 coup
Butter

2 Tbsp
Ham

100 g
Mushrooms

50 g
Tomato paste

1 Tbsp
Bread crumbs

2 Tbsp
Black pepper
Salt
Cabbage
Pepper

Cooking

For more accurate recipe. In the original version, the meat was not specified - crude or not. But the processing time seemed to me insufficient. Searching the Internet for recipes, I realized that the meat should be cooked. I decided to fry until soft. Stewed tomatoes I don't like, so I didn't think to add them. Ham is also not clear what. I took the one that is sold here, but the dish was sausages... Apparently this refers to some other, Italian ham, natural. These are the change in the recipe.

So cook the rice to "al dente", that is cooked, but the inside is a little hardish. The oil we take out of the cold, let him depart. Meat thump of hands, salt-pepper, fry with 2 sides for literally 2 minutes.

Mushrooms, ham and greens finely chop, sent to stew in the cauldron, vegetable oil a little bit + water, about 10 minutes. If you add tomatoes, it is now.

There went meat chopped finely. Simmer also about 10 minutes. In the future - if going to do more, then the stew will crank through a meat grinder, most likely before adding the tomato paste. Prescription we had to drain the juice from the stew into the rice, but since I added the tomato juice I had. In the pic later poured 2 tablespoons of the sauce after adding the tomato paste.

Then add the tomato-Patu, diluted with water. Stew for 5 minutes.

Here is our ragu for the filling.

In rice, pour in the juice from the stew (I put a couple large spoonfuls) and add the soft butter. I confess, I was afraid that the casserole will fall apart, and added 1 egg.

Make up a form with butter, sprinkle with bread croutons. Note - I took a split mold for baking, but must be high for cupcakes, because it can make a hole in the rice for a stew.