Timballo di Riso alla Siciliana con Ragù (Sicilian Baked Rice Timballo with Ragù)
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Ingredients
- 300 g risotto rice
- 350 g beef mince
- 100 g frozen peas
- 400 g chopped tomatoes
- 1 onion, finely chopped
- 150 g mozzarella, grated
- 50 g pecorino romano, grated
- 40 g fine dried breadcrumbs
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 764 kcal
- Protein
- 38.2 g
- Carbohydrate
- 74.7 g
- of which sugars
- 6.7 g
- Fat
- 33.9 g
- of which saturates
- 14.6 g
- Fibre
- 4.3 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Heat 1 tablespoon of the olive oil in a pan and soften the onion for 6 minutes, then add the beef mince and cook for 8 minutes until browned.
- 2
Stir in the chopped tomatoes and peas and simmer for 15 minutes until thickened.
- 3
Cook the rice in boiling salted water for 12 minutes until just tender, then drain and stir in the pecorino.
- 4
Oil a round baking dish and dust with the breadcrumbs. Press two-thirds of the rice over the base and up the sides, spoon in the ragù and mozzarella, then cover with the remaining rice, pressing to seal.
- 5
Bake for 30-35 minutes until golden. Rest for 10 minutes, then turn out onto a plate to serve.
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