Neapolitan rice timbale
Instructions
RICE TIMBALE 01706 ALLA NAPOLETANA for 4 PERSONS INGREDIENTS: 250 g of rice, 500 g of courgette, 300 g, 400 g Camembert cheese to tomato sauce, 500 ml of broth, onion, oregano, Bay leaves, olive oil, salt and pepper Heat a tablespoon of oil in a saucepan and let us toast the rice for a few minutes stirring constantly, pour the broth, stir, cover and cook for 10 minutes over high heat.
Lower the heat and continue cooking for another 10 minutes, stirring regularly.
Peel and chop the onion and Brown in a pan with a little oil.
Pour the puree and herbs, add salt and pepper and cook for 30 minutes to clean and wash the zucchini, cut into thin slices, add salt and pepatele.
arrange on a baking sheet and cook for 10 minutes until slightly browned.
Prepare the pudding by deploying in 4 ramekins a layer of rice, one of Zucchini, tomato sauce and slices of cheese.
finish with a layer of sauce and zucchini.
Bake at 180° and cook for about 10 minutes
