Rice timbale
Instructions
Finely chop the onion; private setting and skin sausage into small pieces; wash the livers, dry them and cut them into pieces.
Melt half the butter in a saucepan and gently soffriggetevi the onion until it is very colourful.
Add the sausage and the topside, cut into small cubes and fry it all over high heat for a few minutes, stirring with a wooden spoon.
Add the livers, let them cook for a few seconds then wet the sauce with white wine.
When the wine is consumed, put in the Bowl the tomatoes cut into fillets and mushrooms cleaned and sliced, carefully mix and simmer at moderate heat for 25 minutes.
Meanwhile Brown the rice in a saucepan with the rest of the butter (a little bit), to moderate flame for 3-4 minutes, then sprinkle with broth boiling, add salt and pepper and continue cooking at low heat for about 15 minutes.
When the rice is ready, mix in the parmesan and transfer it into a mold for Donuts anointed with butter.
Cook the timbale in oven (200 degrees) for about 10 minutes, then dessert, turn out onto a serving dish, place the Center prepared the sauce and serve.
Ingredients and dosing for 6 persons
- 300 g of rice
- 100 cl of broth
- 300 g of peeled tomatoes
- 300 g of chicken livers
- 100 g of sausage
- 1 onion
- 200 g of fresh mushrooms
- 200 g of veal breast
- 1/2 cup of dry white wine
- 2 tablespoons of grated parmesan cheese
- 50 g of butter
- Salt
- Pepper