Sicilian Rice Timbale. See recipe,
PG tested
For sauce
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 white onion, roughly chopped
5 tablespoons extra-virgin olive oil
2 pounds cherry tomatoes or whole plum tomatoes 1 sprig basil 1 teaspoon salt Freshly ground black pepper, to taste
1 to 2 teaspoons sugar (optional)
For timbale
5 tablespoons extra-virgin olive oil, divided
2 ounces (½ stick) salted butter
1 shallot or white onion, finely chopped 2¼ cups Arborio rice 1 scant cup white wine 3½ to 4 cups hot chicken or vegetable stock, divided
3½ ounces Grana Pandano, finely grated, divided
Salt and freshly ground black pepper
4 4-ounce balls fresh mozzarella
2 cups squeezed-out frozen spinach
1 garlic clove, peeled and lightly crushed
Butter and breadcrumbs for pan Handful basil leaves Prepare sauce: Fry carrot, celery and onion in olive oil in a large saucepan over medium heat for 10 minutes or until soft. Add tomatoes to pan with the basil, salt and pepper and cook over medium heat with the lid on. Stir frequently, smashing the tomatoes with a potato masher to break them up. Bring to boil, then remove lid and reduce heat to low simmer and cook for about 30 to 40 minutes. Check the seasoning and adjust as necessary, adding a teaspoon of sugar if the tomatoes still taste acidic. Use sauce as is (chunky) or remove basil and use a stick blender to blend sauce to a smooth, velvety consistency.
When sauce is finished, start timbale: Preheat oven to 350 degrees. Heat 3 tablespoons of oil and the butter in a frying pan. Add shallots and fry until soft. Add rice and toast for about 3 minutes (it will start to crackle), then add the wine. Allow wine to evaporate and reduce for another 3 minutes, then add the tomato sauce and 2½ cups stock. Stir frequently, keeping the heat to medium, and add a little more stock as necessary until you have a firm, thick risotto (it should take about 20 minutes.) Add 3 ounces of grated cheese and stir. Season to taste and remove from heat.
Cut mozzarella into ½inch-thick slices and put into a colander to drain. Saute spinach in remaining oil flavored with garlic and seasoned with salt and pepper to taste. Set aside.
Abundantly butter the inside of the baking pan and dust with very fine breadcrumbs. Spread half of the rice mixture in bottom of a 12-by-8-inch overproof dish at least 2 inches deep. Then add spinach, followed by another layer of mozzarella and half of the remaining grated cheese. Follow this up with the basil leaves and remaining rice and top with the rest of the grated cheese. Bake in oven for 20 minutes.
Let sit 10 minutes, then serve while the cheese is still bubbling on top.
Serves 8 to 10.
— “Sicily: Recipes From An Italian Island” by Katie and Giancarlo Caldesi (Hardie Grant Books, Oct. 2016, $39.99)