SAUSAGE-AND-RICE TIMBALE
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
- Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
- Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
- Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.
- Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.
TIMBALES
Steps:
- Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
- In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
- Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 4.8 g, Cholesterol 6.2 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 38 mg, Sugar 2.1 g
SPINACH TIMBALE
Posted for RecipeZaar World Tour 2006. "Timbale" used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. ZWT REGION: France.
Provided by kiwidutch
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 180 C (350 F).
- Melt the butter in a pan, saute the onion and cook until soft but not brown.
- Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
- Add the milk and cream and heat gently without boiling.
- Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
- Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
- Place the ring mould in a roasting dish that is half filled with hot water.
- Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
- Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.
RICE TIMBALE (LIKE BAKED ARANCINI)
The arancini (fried rice balls) that are sold in the bars and cafes of Sicily are among my favorite foods. Here is a recipe that is easier for the home cook, and since it is baked and not fried, the fat content may be lower. This recipe has endless variations; I've posted the most complicated version (it's not that hard) which can then be unmolded for a dramatic presentation. But simpler versions abound -- for example, a timbale made in a springform pan and filled simply with ham, peas and a thick bechamel. Chopped spinach or eggplant could be added to the rice. The filling ingredients can be prepared the day before. Just an observation: to make it kid-friendly, keep it simple.
Provided by MariaLuisa
Categories Savory Pies
Time 3h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Oil a 5-pint casserole dish (such as a Corningware souffle dish) 8-10 inches in diameter and coat lightly with dry breadcrumbs. This will serve as your timbale mold. Put aside.
- For the meatballs, combine the beef, soft breadcrumbs, 2 1/2 tablespoons parmesan, parsley, 1 egg, salt and pepper in a bowl (add a minced clove of garlic, if desired). Mix thoroughly to achieve a medium-soft consistency. Add a second egg if the mixture is too dry.
- Form meatballs the size of a large cherry and fry in 2 tablespoons of oil until lightly brown (alternatively, bake in the oven at 350°F for 15 minutes).
- Simmer 1 1/4 cups of the sauce in a pot, drop in the meatballs, and simmer for 15 minutes. Set aside.
- For the pea filling, heat 1 tablespoon of the oil in a pan and add the bacon, the peas, a pinch of salt, and 1/4 cup water. Simmer for 15 minutes.
- Add the sausage meat and simmer, stirring occasionally, for about 10 minutes, until the sausage changes color.
- Stir in the chicken livers and the wine. Simmer for 5 minutes. Taste for salt and set aside.
- For the rice mixture and assembly, preheat the oven to 375°F Bring the beef stock and 1/2 cup of the spaghetti sauce to a boil in an ovenproof casserole, stir in the rice, cover and bake for 10 minutes.
- When it comes out of the oven the rice will be underdone and very moist. Stir in 3/4 cup parmesan, 2 well-beaten eggs, and some freshly-ground pepper. Mix thoroughly.
- Spoon 3/4 of the rice mixture into the prepared timbale mold, pressing firmly against the sides and bottom, leaving a hollow in the center.
- Cover the bottom of the hollow with half the mozzarella, then half the ham. Add the pea mixture, then the meatballs with their sauce, the mushrooms (here you could use sauteed cultivated mushrooms; it is more authentically Italian to use dried porcini mushrooms), and finally the remaining mozzarella and ham.
- Cover with the remaining rice, sprinkle the top with dry breadcrumbs and dot with butter.
- Bake in the oven at 375°F for one hour or until a golden crust forms. Remove from oven and let settle for 10 minutes, then unmold on a serving platter. Serve immediately.
Nutrition Facts : Calories 775.4, Fat 35, SaturatedFat 13.1, Cholesterol 185.8, Sodium 1918.2, Carbohydrate 72.4, Fiber 4.6, Sugar 9.1, Protein 39.4
VEGETABLE TIMBALES
Steps:
- Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
- Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
- Cover with foil and bake until the custards reach a temperature of 150 degrees F.
- Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.
BUTTERY RICE TIMBALES
Steps:
- Place rice in large strainer. Rinse under cold running water until water runs off clear. Let rice drain thoroughly.
- Bring broth, lime juice and salt to boil in small saucepan. Cover; keep warm. Melt butter in heavy medium saucepan over medium heat. Add rice; stir until butter starts to brown, about 3 minutes. Mix broth mixture into rice. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes.
- Butter six 3/4-cup ramekins or custard cups. Divide rice among prepared ramekins, packing gently. (Can be made 2 hours ahead. Cool; cover with plastic. Let stand at room temperature. Rewarm, covered, in microwave on low 2 minutes.) Unmold rice onto plates.
JASMINE RICE TIMBALES WITH BLACK AND WHITE SESAME SEEDS
Look for the black sesame seeds in the Asian foods section of a specialty market; they add a dramatic touch to this simple side dish. If you can't find them, just use all white seeds instead.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes.
- Add remaining 1 tablespoon butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper.
- Brush six 3/4-cup soufflé dishes or custard cups with remaining 2 teaspoons sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.
More about "buttery rice timbales food"
SARTù DI RISO – NEAPOLITAN RICE TIMBALE • COOCHINANDO
From coochinando.com
Estimated Reading Time 7 mins
HOW TO MAKE A SICILIAN RICE TIMBALLO - FOOD REPUBLIC
From foodrepublic.com
Servings 8-10Estimated Reading Time 4 mins
SARTù DI RISO (NEAPOLITAN RICE TIMBALE) - MEMORIE DI ANGELINA
From memoriediangelina.com
Reviews 1Estimated Reading Time 7 minsServings 4-6Total Time 2 hrs 30 mins
BRAISED FENNEL WITH A SAFFRON RICE TIMBALE - ERECIPE
From erecipe.com
Calories 209 per serving
10 BEST VEGETABLE TIMBALE RECIPES | YUMMLY
From yummly.com
SICILIAN RICE TIMBALE - SAVEUR
From saveur.com
WILD MUSHROOM AND RICE TIMBALES RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Calories 239 per servingServings 4
- Place porcini mushrooms in a small bowl; cover with 1 cup boiling water. Let stand 20 minutes or until soft. Drain mushrooms in a sieve over a bowl, reserving liquid.
- Place reserved mushroom liquid, 1 1/2 cups water, rice, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender.
- While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms, and button mushrooms; cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently. Stir in remaining 1/8 teaspoon salt, porcini mushrooms, and chopped thyme.
GREEN RICE TIMBALES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 12
- Melt butter in a large skillet; add green onions and garlic, and sauté 2 to 3 minutes or until tender. Add spinach; cook, stirring constantly, 1 minute or just until wilted. Stir in parsley, and add to rice mixture. Spoon into 12 lightly greased 10-ounce custard cups or individual soufflé dishes, and place in 2 (13- x 9-inch) pans. Add hot water to pans to depth of 1 inch.
- Bake at 350° for 30 minutes or until set. Remove from water; cool on wire racks 5 minutes. Loosen edges with a knife; unmold onto a serving platter. Garnish, if desired.
TIMBALES - COOKSINFO FOOD ENCYCLOPAEDIA - COOKSINFO
From cooksinfo.com
Estimated Reading Time 3 mins
RICE TIMBALE - LACTOSE - FREE FOOD
From blog.giallozafferano.com
5/5 (2)Servings 2Cuisine ItalianCategory First Dishes,Rice And Cereals
CHICKEN TIMBALES - NEW ENGLAND TODAY
From newengland.com
Estimated Reading Time 30 secs
TOMATO RICE RECIPE - NDTV FOOD
From food.ndtv.com
Servings 2Total Time 35 minsCategory Rice
RICE PILAF TIMBALES - NEW ENGLAND TODAY
From newengland.com
Servings 8Estimated Reading Time 2 mins
SAUSAGE MEATBALLS AND RICE TIMBALE - SARTù DI RISO ALLA ...
From all-thats-jas.com
5/5 (1)Total Time 2 hrs 20 minsCategory Main CourseCalories 698 per serving
VEGETARIAN RICE TIMBALE WITH GRILLED EGGPLANTS RECIPE ...
From yourguardianchef.com
5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 412 per serving
FLAVOURSOME RICE TIMBALES - FOOD24
From food24.com
Cuisine AccompanimentCategory AccompanimentServings 6Estimated Reading Time 40 secs
FAMOUS BUTTER RICE RECIPE - LAUREN'S LATEST
From laurenslatest.com
4.9/5 (30)Total Time 30 minsCategory Side DishCalories 459 per serving
10 BEST RICE TIMBALE RECIPES - EASY RECIPES
From recipegoulash.com
SPICY SHRIMP TIMBALES RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: SENEGALESE PEANUT SOUP - THE NIBBLE
From thenibble.com
FOOD; TINY TIMBALES - THE NEW YORK TIMES
From nytimes.com
VEGETABLE TIMBALE (THE PLAN) RECIPE - EASY RECIPES
From recipegoulash.com
BUTTERNUT SQUASH TIMBALES - COOKEATSHARE
From cookeatshare.com
GREEN RICE TIMBALES
From crecipe.com
SICILIAN RICE BALLS: ARANCINI - THE ITALIAN RECIPES
From theitalianrecipes.com
RICE TIMBALE RECIPE FROM SICILY BY KATIE & GIANCARLO ...
From cooked.com
10 BEST RICE TIMBALE RECIPES | YUMMLY
From yummly.com
RICE AND PUMPKIN FRITTERS: THE TASTY RECIPE VERY EASY TO ...
From video.cookist.com
TIMBALE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
CRAB AND CRAYFISH RICE TIMBALES RECIPE - FOOD NEWS
From foodnewsnews.com
RICE TIMBALE RECIPES
From tfrecipes.com
BUTTERY RICE TIMBALES RECIPES
From tfrecipes.com
RICE AND LEMON SOLE TIMBALE WITH PROSECCO GRAVY RECIPE ...
From eatthis.barewp.com
RICE TIMBALE WITH ZUCCHINI AND BACON - YOUGOFOOD
From yougofood.com
HOW TO MAKE BUTTERY RICE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ZUCCHINI TIMBALE RECIPE FROM ENCYCLOPEDIA OF FOOD AND ...
From cooked.com
HOW TO MAKE TIMBALES
From chestofbooks.com
RICE. CONTINUED
From chestofbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love