really wonderful. It's much easier than it sounds, and I love the fact that it doesn't involve all the stirring and last-minute serving of a risotto.
I've done my best to make sense of the recipe as it was given to me, full of typos. I can't find the original online and I'm not sure if the artichokes were meant be pre-cooked. We decided to boil them first then remove the leaves and chokes. We used the cooking liquid (with porcini-soaking liquid from another recipe) for the vegetable stock. The students munched on the leaves during prep.
I didn't want to mask the bright yellow timballo with the grey-green sauce so we served it on the side.
Saffron Rice Timballo (La Cucina Italiana April 2002)
Rice:
2 Tbs. olive oil
1 shallot, minced
1½ cups Arborio Rice
½ cup white wine
3 cups vegetable broth, heated
1 tsp saffron pistals
salt
Filling:
1¼ cups fresh ricotta
Salt and freshly ground black pepper
2 Tbsp freshly grated Grana Padano (or other Parmesan)
1/8 tsp fresh grated nutmeg
1 Tbsp minced fresh thyme
1 tsp minced fresh marjoram
Butter for greasing mold
2 oz Prosciutto Cotto diced
1 partially cooked artichoke bottom, sliced (artichoke steamed, leaves and hairy choke removed)
Sauce
1 Tbs. Olive oil
3 partially cooked artichoke bottoms, sliced (artichokes steamed, leaves and hairy choke removed)
6 scallions sliced into rings
Salt & freshly ground black pepper
1½ vegetable broth
1½ cups whole milk
2 egg yolks
juice of 1/2 lemon
1 Tbsp unsalted butter
1) Heat 2 Tbsp EVO in 3 Qt saucepan. Add shallots & cook til translucent over med
heat- 2 minutes. Stir in rice and toast for about 2 minutes. Stir in wine and cook until evaporated. Add broth, saffron abd salt: cook 12 minutes, or until most moisture is absorbed.
2) Mix ricotta with egg yolks, salt, pepper, Grana Padano, nutmeg, thyme, marjoram,
until smooth, set aside.
3) In an 8 inch skillet heat the remaining olive oil. Add the Prosciutto and artichoke: cook 5 minutes over medium heat, season with salt & pepper.
4) Preheat oven to 400*F. Butter a 2-quart metal bowl. Spoon half of the saffron rice into the mold, covering the bottom and sides. Make an indentation in the middle of the rice and fill with the ricotta mixture. Spread the prosciutto and artichokes over the ricotta. Top with the remaining rice, pressing down and making sure it is level and completely covers the ricotta mixture & artichokes. Place the mold in a baking pan filled halfway with hot water and bake in oven for 25 minutes. Remove from oven and let rest for 10 minutes then gently unmold onto serving platter.
5) Meanwhile make the sauce. Place 2 of sliced artichokes in 8 inch saute pan with
scallions , salt, pepper, EVO and enough broth to cover. Cook 20 minutes over medium
heat then transfer to a blender along with milk and puree.
6) Return the sauce to the pan and reduce until it becomes thick and creamy, about 15
minutes. Beat the egg yolks and lemon juice in a small bowl. Beat in a ladleful of hot sauce, then pour the yolk mixture into the pan of sauce. Heat just until slightly thickened and pour over rice timballo. While the sauce is reducing, saute the remaining sliced artichoke in butter until soft about 5 minute over medium heat. Spoon over the rice and sauce, serve hot.
I've done my best to make sense of the recipe as it was given to me, full of typos. I can't find the original online and I'm not sure if the artichokes were meant be pre-cooked. We decided to boil them first then remove the leaves and chokes. We used the cooking liquid (with porcini-soaking liquid from another recipe) for the vegetable stock. The students munched on the leaves during prep.
I didn't want to mask the bright yellow timballo with the grey-green sauce so we served it on the side.
Saffron Rice Timballo (La Cucina Italiana April 2002)
Rice:
2 Tbs. olive oil
1 shallot, minced
1½ cups Arborio Rice
½ cup white wine
3 cups vegetable broth, heated
1 tsp saffron pistals
salt
Filling:
1¼ cups fresh ricotta
Salt and freshly ground black pepper
2 Tbsp freshly grated Grana Padano (or other Parmesan)
1/8 tsp fresh grated nutmeg
1 Tbsp minced fresh thyme
1 tsp minced fresh marjoram
Butter for greasing mold
2 oz Prosciutto Cotto diced
1 partially cooked artichoke bottom, sliced (artichoke steamed, leaves and hairy choke removed)
Sauce
1 Tbs. Olive oil
3 partially cooked artichoke bottoms, sliced (artichokes steamed, leaves and hairy choke removed)
6 scallions sliced into rings
Salt & freshly ground black pepper
1½ vegetable broth
1½ cups whole milk
2 egg yolks
juice of 1/2 lemon
1 Tbsp unsalted butter
1) Heat 2 Tbsp EVO in 3 Qt saucepan. Add shallots & cook til translucent over med
heat- 2 minutes. Stir in rice and toast for about 2 minutes. Stir in wine and cook until evaporated. Add broth, saffron abd salt: cook 12 minutes, or until most moisture is absorbed.
2) Mix ricotta with egg yolks, salt, pepper, Grana Padano, nutmeg, thyme, marjoram,
until smooth, set aside.
3) In an 8 inch skillet heat the remaining olive oil. Add the Prosciutto and artichoke: cook 5 minutes over medium heat, season with salt & pepper.
4) Preheat oven to 400*F. Butter a 2-quart metal bowl. Spoon half of the saffron rice into the mold, covering the bottom and sides. Make an indentation in the middle of the rice and fill with the ricotta mixture. Spread the prosciutto and artichokes over the ricotta. Top with the remaining rice, pressing down and making sure it is level and completely covers the ricotta mixture & artichokes. Place the mold in a baking pan filled halfway with hot water and bake in oven for 25 minutes. Remove from oven and let rest for 10 minutes then gently unmold onto serving platter.
5) Meanwhile make the sauce. Place 2 of sliced artichokes in 8 inch saute pan with
scallions , salt, pepper, EVO and enough broth to cover. Cook 20 minutes over medium
heat then transfer to a blender along with milk and puree.
6) Return the sauce to the pan and reduce until it becomes thick and creamy, about 15
minutes. Beat the egg yolks and lemon juice in a small bowl. Beat in a ladleful of hot sauce, then pour the yolk mixture into the pan of sauce. Heat just until slightly thickened and pour over rice timballo. While the sauce is reducing, saute the remaining sliced artichoke in butter until soft about 5 minute over medium heat. Spoon over the rice and sauce, serve hot.
