RICE TIMBALE A LA PIACENTINA

RICE TIMBALE A LA PIACENTINA

There are many variations to this recipe depending on the Region you are in. This is a classic dish of Piacenza: in fact, it differs from other recipes because pigeon meat is used for the ragout. If finding pigeons and preparing a ragout is complicated, we suggest you buy a ready made pigeon ragout.

Ingredients

550 grams Arborio or Carnaroli rice
Pigeon ragout
120 grams butter
3 eggs
1 onion
Half a glass white wine
1 glass meat broth
100 grams grated Parmigiano cheese
50 grams breadcrumbs
2/3 fresh sage leaves
2 tablespoons extra virgin olive oil
Nutmeg
Salt
Pepper

Preparation

The first basic step is to dice the onion and brown in butter and olive oil for 10 minutes until the onion has fully cooked.

Add the pigeon ragout along with the sage, salt and pepper and cook on a high flame for five minutes

Add white wine. Once the wine has evaporated, lower the flame and slowly cook for half an hour adding broth now and then.

Boil the rice for approximately 7 minutes. Drain, add 40 grams of butter and a part of the pigeon ragout. Add the eggs, 3 tablespoons Parmigiano, salt and nutmeg and mix thoroughly.

The original recipe calls for a specific circular pan with a hole in the middle. Line the pan with breadcrumbs. Put the rice in the pan and then add the ragout in the middle of the rice.

Put breadcrumbs, Parmigiano and pieces of butter on the top layer so as to form a tasty crust.

Place in the oven at 150° C. and cook for about 30 minutes. Cooking time depends on the type of oven so make sure to check on the rice.

When the rice is ready, remove from the oven and cool for about 10 minutes. Carefully turn the pan up side down over your serving plate. Your rice timbale is ready!