Let’s talk about a rice  timbale which  in some ways  is similar to the Neapolitan “sartù”. I revisited the recipe according to my personal taste and those of my family and it turned out a tasty and good looking dish  in fact when you cut the first slice it opens like a treasure chest full of a thousand goodness!

And now…LIGHT THE FIRES!

INGREDIENTS FOR 6 PEOPLE:

- 450g rice

- 1 sausage

- 150g minced beef

- 1/2 bottle of tomato sauce

- 1 mozzarella

- 5-6 tablespoons of parmesan cheese

- butter

- 8 tablespooms of besciamelle

- a package of dried mushrooms

- 2 whole eggs and 1 red egg

- breadcrumbs

WEAR THE APRON, WASH YOUR HANDS…LET’S GET STARTED!

- First, put in a pan the half a bottle of tomato sauce  with a clove of garlic and basil.

- Now let’s prepare some mini meatballs (size of a hazelnut). Put the breadcrumbs  in water and then squeeze them. Add a knob of butter and the minced beef. Form the meatballs and roll them in flour. Fry the meatballs in a pan with olive oil.

- Meanwhile, in a pan cook the crumbled sausage.

- After putting the dried mushrooms in hot water cook them  in a pan with oil and salt. Now mix the meatballs, the mushrooms and the sausage and toss with three or four tablespoons of the sauce that you have previously prepared.

- Now proceed in the cooking of the rice. Using the tomato sauce and a little bit of broth, cook the rice “al dente”. Once ready, away from heat, add the two egg yolks and two or three tablespoons of Parmesan cheese. Then the mixture  cool.

- Now let’s begin the construction of the timbale: grease a mold and sprinkle  the bottom and the sides of bread crumbs. Now, after having set aside 4 tablespoons of rice put the rice at the bottom of the mold and on the sides, as to form a box.

- In the middle alternate a layer of meatballs with a layer of mushrooms and sausage, diced mozzarella and  sauce (to which you add an egg yolk), Parmesan cheese to taste and a few knobs of butter. Repeat until all ingredients are used.

-  Put the rice that you have kept aside as closing lid of the box and sprinkle with bread crumbs and some butter.

- Bake at 180 degrees for 30-35 minutes, until it will form a crispy crust.

- Leave the timbal cool for about 10 minutes before you turn it over onto a serving plate.

Et voila’..the Roman sun…rice is ready. Enjoy!