|Look who decided to cook with me while his sister took a nap|
I was on maternity leave with little girl. My Food Network magazine arrived, I
found this Timbale dish, which I had never seen in a restaurant before, but it
looked eerily similar to something the food critic had been describing to me for
months from a trip he took to Green Bay.
ii. So, I thought it was meant to be, it looked hard (especially given my skill level
at the time), but I had all day, just me and a baby, we could make it work. So,
giving myself plenty of time, I started cooking, it turned out AMAZING! We have
loved it ever sense, and seriously, this is the ONLY thing that I miss now that I
don’t eat meat. Ok, I did eat meat this week, because I had to have this, so that
should tell you something right there, if this dish is good enough to make a 98%
of the time vegetarian eat it, you know you need to try this, shouldn't you?
What you'll need:
1 medium onion, chopped
2.5 cups arborio rice
1 lb ground beef or ground veal
2 cloves garlic
1/2 cup fresh basil, chopped
1 small can tomato paste
1 tbsp butter
3 cups beef broth (I was out of Beef Better than Boullioun, so I used vegetarian broth today)
1.5 cups parmesean, shredded
3/4 cup asiago cheese, shredded
Start by prepping your ingredients, if you're using boullion cubes, or Better Than Boullioun, go ahead and get your broth going.
Heat a pot of salted water to a boil, then add the rice. Cook for 12 - 15 minutes,
then drain the rice and spread it on a cookie sheet to dry out.
Heat a pan over medium heat, add enough oil to coat the bottom, then add the onion, and cook for 8 minutes or so. . .
Add your meat, and cook until browned.
Next, add your tomato paste, garlic and basil
Once the mixture above is well combined (a few minutes), add the broth and simmer until the liquid has been absorbed (about 20 minutes), stirring occasionally.
While that's simmering, butter a spring form pan, then sprinkle in some bread crumbs, rolling the pan around until the bottom and sides are all coated with bread crumbs, yum!
Go stir your meat mixture.
Beat three eggs, add the parmesean and rice and mix until the rice has a nice even yellow color.
Lightly press 3/4 of the rice mixture to the bottom and side of the pan, set aside.
Your mixture on the stove should look like this now, see, nicely absorbed.
Back to the rice mixture, add the asigao to the bottom, when cooked, it will make a nice cheesey layer to make sure the sauce doesn't seap through the rice.
Add the meat mixture, spread, and top with the remaining of the rice. Finally, sprinkle a little additional parmesean on top.
Bake in the oven at 450 degrees for 20 minutes. Let it sit for 5 minutes before removing the sides of the springform pan (remember to run a knife along the sides first). Enjoy!