Cooking What I Like With Love

Sausage and Rice Timbale

Sausage and Rice Timbale

I tried this recipe because of the movie “Big Night” with Tony Shaloub and Stanley Tucci. In the movie, there is a scene where they make a timbale, which means drum in Italian. It is an over-the-top production with multiple steps and ingredients, anticipated with much finger-crossing and breath-holding. And then…there it is. A drum of pasta and meat and cheese and eggs. This type of timbale seems a bit beyond the effort to me. But, I found this recipe and fell in love with it.

It’s  drum of rice, filled with cheese, sausage and an insanely delicious sauce. When you slice it, the filling is such a surprise and it smells like Italian heaven. It’s the kind of dish that people are very wowed by, because it reveals so much deliciousness when you present it and serve it. I make extra sauce, because it’s seriously amazing. I make this sauce by itself when our youngest decides that the only acceptable foods are pickles, corndogs and sugar. It guarantees a clean plate. I just call it Christian’s sauce. Give this a try if you want to impress yourself. It’s so fun and the leftovers are even better, if that’s possible! I added peas because I’m obsessed with them. Which is funny, because the name of this site was born from a joke because I detested peas so much. When I was little, my older sister, Carin, would chant “Adie ate 88 peas” and I would be outraged to tears by this blatant defamation. When she proved unrelenting with this torture, I just made myself like peas. Frankly, I think I won in that situation. But, they’re optional, so leave them out if you don’t like them. Mangia!

 

First, you have to cook your rice. Very simple. Boil 5 cups of water with salt in it. Add rice, reduce heat and simmer for 12 to 15 minutes, until tender. Drain rice in colander and cool in a large mixing bowl.

Preheat oven to 450°F. For the sauce, heat butter in a medium-sized pot over medium-high heat. Add onion and cook until it begins to become translucent.

Remove sausage from casings.

AAAAAAAAAAHHHHH!!!!!

Add sausage meat to pan and cook, breaking it up until browned. I recommend this tool I bought at Kohl’s for breaking up sausage. It works really well for breaking things up and stirring.

Add basil, garlic and tomato paste. Turn the heat up to medium high and cook for a few minutes until tomato paste browns. Stir, scraping the bottom. This really develops the flavor of the tomato paste.

Add chicken stock and stir all the browned bits from the bottom of the pan. Simmer sauce for 20 minutes or until it has thickened a bit. Season with salt.

Add eggs and 1 cup of romano cheese to cooled rice. Mix well. Grease an 8 or 9 inch springform pan and swirl breadcrumbs around to coat. Discard extra breadcrumbs. Place pan on rimmed baking sheet.

Spread 2/3 of the rice mixture around the bottom and sides of pan. Make sure there are no gaps and leave a half inch of space around the top. Press so the crust holds itself up.

          

Layer provolone over the rice. This is going to keep your sauce from leaking into the rice.

Using a slotted spoon, strain the sausage and spread on top of provolone/rice crust. Enough sauce will be mixed with the sausage, so don’t add extra. Fill almost to the top of the crust line.

Add peas (if you are using them) and any remaining provolone on top.

Cover evenly with the rest of the rice mixture and sprinkle remaining romano on top.

 

Bake in oven until evenly golden, about 20-25 minutes. Let cool for 5 minutes and reheat the leftover sauce. Release the springform pan and carefully transfer timbale to serving plate.

Slice and serve with some of that delicious sauce and a sprinkle of romano cheese.

 

Sausage and Rice Timbale

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 6-8 Servings

Sausage and Rice Timbale

Ingredients

  • 2 1/2 cups arborio rice
  • 3 tablespoons unsalted butter
  • 1 medium/large onion, chopped
  • 1 pound Italian pork sausage (preferably luganega-try to find it)
  • 1/2 cup fresh basil leaves, chopped
  • 3 cloves garlic, minced
  • 6 oz. (small can) tomato paste
  • 3 1/2 cups chicken stock (I use Better than Bouillon)
  • 3 to 4 tablespoons plain breadcrumbs
  • 4 large eggs
  • 1 1/4 cups grated pecorino romano cheese
  • 3 ounces deli-sliced provolone cheese (sliced thin)
  • Salt to taste

Instructions

  1. Boil 5 cups of water with salt in it. Add rice, reduce heat and simmer for 12 to 15 minutes, until tender. Drain rice in colander and cool in a large mixing bowl.
  2. Preheat oven to 450°F. For the sauce, heat butter in a medium sized pot over medium-high heat. Add onion and cook until it begins to become translucent.
  3. Remove sausage from casings. Add sausage meat to pan and cook, breaking it up until browned.
  4. Add basil, garlic and tomato paste. Turn the heat up to medium high and cook for a few minutes until tomato paste browns. Stir, scraping the bottom.
  5. Add chicken stock and stir all the browned bits from the bottom of the pan. Simmer sauce for 20 minutes or until it has thickened a bit. Season with salt.
  6. Add eggs and 1 cup of romano cheese to cooled rice. Mix well. Grease an 8 or 9 inch springform pan and swirl breadcrumbs around to coat. Discard extra breadcrumbs. Place pan on rimmed baking sheet.
  7. Spread 2/3 of the rice mixture around the bottom and sides of pan. Make sure there are no gaps and leave a half inch of space around the top. Press so the crust holds itself up.
  8. Layer provolone over the rice. Cover rice as well as you can.
  9. Using a slotted spoon, strain the sausage and spread on top of provolone/rice crust, with some sauce. Fill almost to the top of the crust line.
  10. Add peas (if you are using them) and any remaining provolone on top.
  11. Cover evenly with the rest of the rice mixture and sprinkle remaining romano on top.
  12. Bake in oven until evenly golden, about 20-25 minutes. Let cool for 5 minutes and reheat the leftover sauce. Release the springform pan and carefully transfer timbale to serving plate.
  13. Slice and serve with some of that delicious sauce and a sprinkle of romano cheese.
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This recipe was adapted from http://www.foodnetwork.com/recipes/food-network-kitchen/sausage-and-rice-timbale-recipe

 

 

 

 



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