Rice Timbale Recipe by Maria Antonietta Lovecchio
Cooking Instructions 1 hour 1 Melt the butter in a pan and sauté the vegetables until golden. Add the ground meat, cook for a few minutes, then pour in the wine and let it evaporate over high heat for a few minutes. Add the tomato purée and peas, and let them cook together for a bit. Add the rice and start cooking, adding broth gradually as it dries out too much. 2 Halfway through cooking, add the diced pancetta. The rice should take about 18 to 20 minutes to cook in total. Stir in the cubed fontina cheese until creamy. Let the mixture cool slightly so it firms up a bit. 3 Grease a baking dish with a little butter. Spread the rice mixture in the dish and sprinkle grated Parmesan cheese on top to create a golden crust. Bake in a conventional oven at 400°F (200°C) for 20 minutes. 1 Melt the butter in a pan and sauté the vegetables until golden. Add the ground meat, cook for a few minutes, then pour in the wine and let it evaporate over high heat for a few minutes. Add the tomato purée and peas, and let them cook together for a bit. Add the rice and start cooking, adding broth gradually as it dries out too much. 1 Melt the butter in a pan and sauté the vegetables until golden. Add the ground meat, cook for a few minutes, then pour in the wine and let it evaporate over high heat for a few minutes. Add the tomato purée and peas, and let them cook together for a bit. Add the rice and start cooking, adding broth gradually as it dries out too much. 2 Halfway through cooking, add the diced pancetta. The rice should take about 18 to 20 minutes to cook in total. Stir in the cubed fontina cheese until creamy. Let the mixture cool slightly so it firms up a bit. 2 Halfway through cooking, add the diced pancetta. The rice should take about 18 to 20 minutes to cook in total. Stir in the cubed fontina cheese until creamy. Let the mixture cool slightly so it firms up a bit. 3 Grease a baking dish with a little butter. Spread the rice mixture in the dish and sprinkle grated Parmesan cheese on top to create a golden crust. Bake in a conventional oven at 400°F (200°C) for 20 minutes. 3 Grease a baking dish with a little butter. Spread the rice mixture in the dish and sprinkle grated Parmesan cheese on top to create a golden crust. Bake in a conventional oven at 400°F (200°C) for 20 minutes. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Vegan lebanese stew with aubergine, chickpeas and mint Aunt Mil's Apple Cake Hamburger Pasta Brussel Sprouts and Bacon Easy Vegan ginger cakes Vegan lebanese stew with aubergine, chickpeas and mint Aunt Mil's Apple Cake Hamburger Pasta Brussel Sprouts and Bacon Easy Vegan ginger cakes Black Pepper Taro Healthy Red Poha/Aval with Cabbage Chana jor chaat BOMBAY MIX BHELPURI Celery Carrot Parsley soup Mom’s “pot pie” :) Instant tasty and crispy butter dosa with red chutney Instant Vegetable Fried Rice Dahi kabab Sago & bottle gourd Pancakes Black Pepper Taro Healthy Red Poha/Aval with Cabbage Chana jor chaat BOMBAY MIX BHELPURI Celery Carrot Parsley soup Mom’s “pot pie” :) Instant tasty and crispy butter dosa with red chutney Instant Vegetable Fried Rice Dahi kabab Sago & bottle gourd Pancakes