Description
The Italians often different kinds of casseroles of rice called timballo (timbal). And cook them is not difficult, and the impression at home and produce wonderful guests.
Ingredients
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Figure
1 cup
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Broth
2 cup
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The pie
200 g
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Tomato
200 g
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Parmesan
30 g
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Dry white wine
0.333 cup
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Olive oil
2 Tbsp
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Onion
1 piece
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Salt
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Black pepper
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Greens
Cooking
For preparation, you can take any of the poultry offal. I took the chicken hearts. Boil the hearts for 10 minutes, strain the broth through a sieve, reserve. If you take the stomachs, they should boil for 20 minutes, the liver is generally no need to pre-cook. Cut the cooked hearts in small pieces.
Take the rice bubble MIX "Mistral", pour chicken broth (I have hearts) in the ratio 1: 2, bring to a boil and cook on low heat for 30 minutes.
Onions cut into small cubes and fry in olive oil until transparent.
Add to the onions, sliced, chicken hearts, fry until it will turn brown, add dry white wine and simmer until evaporation of the wine.
Tomatoes we scald with boiling water, remove skins, cut in small cubes, put to the hearts.
All contents of the pan stir, add salt, ground black pepper and simmer for 7-8 minutes.
Remove the pan from the heat, put the cooked rice aquatics MIX "Mistral", makarasana greens (I dill), grated Parmesan cheese, mix everything.
Take a baking dish, better with a hole, grease with oil, put the rice with hearts. Put in heated to 220 degree oven, bake 20 minutes.
Ready timballo give to cool in pan 10 minutes.
Turn the pudding on a dish. The dish is served hot. Bon appetit!
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