Timbale of rice with tomato sauce
Instructions
Peel the onion and finely chop finely with the Crescent; private skin sausage and sliced thick setting.
Melt gently in a pan 50 g butter and chopped onion, soffriggetevi over low heat until it has browned.
Add the sausage, let it cook for a few minutes, then add the chicken livers, trimmed and cut into small pieces.
Please add all together for a few moments, then wet the mixture with half a glass of dry white wine.
When the wine has evaporated, put in casserole tomatoes, peeled and cut into fillets, and simmer for 10 minutes, at moderate heat, stirring occasionally with a wooden spoon.
Spent the time indicated, add the rice, mix thoroughly to mix the sauce and cook for another 15 minutes, adding the broth, a little at a time.
Meanwhile, grease a mould with central hole and sprinkle with breadcrumbs.
Carefully clean the mushrooms and cut them into thin slices; cut veal breast into chunks.
FRY beef and mushrooms in a pan with the rest of the butter over medium heat for 3-4 minutes, then lower the heat to low and simmer in covered container for 10 minutes.
When done, sprinkle the preparation with the salt needed and a ground pepper, sprinkle with the chopped parsley, then tied it with half a cup of cream.
When the rice is cooked, add salt, add the grated Parmesan and transfer it into the mold, then pass in warm oven (200 degrees) for 10 minutes.
Turn the timballo onto a serving dish, place in central hole the sauce with mushrooms, kept warm, and serve.
Ingredients and dosing for 6 persons
- 300 g of rice
- 300 g of tomatoes
- 80 g of butter
- 300 g of chicken livers
- 1 onion
- 100 g of sausage
- 1/2 cup of dry white wine
- 50 g of grated parmesan cheese
- 200 g of mushrooms
- 200 g of veal breast
- 1 sprig of parsley
- 1/2 cup of cream
- Salt
- Pepper
- 3 tablespoons of breadcrumbs
- 150 cl of broth