A rice pie moulded in a bundt pan and filled with sausage, minced beef, mozzarella, peas and tomato sauce.
Ingredients:
1 Pound Arborio Rice 2 1/2 Cups
4 1/4 Cups Chicken Stock
1 Dried Bay Leaf
Tsp Salt
2 1/2 Cups Freshly Grated Parmesan Cheese
4 Large Eggs room temperature
1/4 Cup Olive Oil
200g/7oz Italian Sausage casing removed and crumbled
200g/7oz Ground Beef
1 Clove Garlic minced
1 Onion finely diced
800g/28oz Crushed Tomatoes
2 Springs Fresh Basil
1 Tbls Tomato Paste
2 Tbls Fresh Parsley
1 Tsp Paprika
5 Tbls Fine Breadcrumbs
1 Cup Frozen Peas thawed
225g/8oz Mozzarella diced
Method:
In a large saucepan combine the rice, stock, salt and the bay leaf. Stir and bring to boil. Cover and simmer, stirring once until the rice is slightly undercooked but the liquid is absorbed, about 8-10 minutes.
Pour the rice in a bowl and cool to room temperature, stirring occasionally. Stir in parmesan cheese and eggs until well combined and set aside.
To a pan, add 2 tbls olive oil and the onions and cook until softened. Add the crumbled sausage and minced beef. Lightly brown then add the garlic and cook for just 1 minute. Now add the tomato paste, chopped tomatoes, 2 tablespoons parsley, springs basil paprika, salt and pepper. Bring to boil and simmer, stirring frequently. The mixture should not have too much liquid, about 20-30 minutes. Leave to cool at room temperature then gently stir in the peas and diced mozzarella.
Preheat oven to 180C/350F.
Generously grease a 25cm bundt pan making sure to coat it very well! Dust the inside with 3 tablespoons of the breadcrumbs or more if needed. Make sure it is evenly coated. This is very important to prevent sticking.
Spoon 2/3 of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom and almost all the way up the sides and middle of the pan (leave about 2 inches from the top).
Spoon the meat filling into the well of the rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling, being sure to press the rice on top and along the edges to seal. Sprinkle evenly with remaining 2 tablespoons breadcrumbs and dot with small cubes of butter all over the surface. Bake until browned on top, 1 hour. Cool for 15 minutes before inverting onto a plate.
Enjoy!
NOTE: Rice Timbale can also be made in a springform pan or dish but do not invert (turn over) onto a plate.
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