L'Italo-Americano

THURSDAY, OCTOBER 4, 2018 www.italoamericano.org 34 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES A ompany coming? Im- press your guests with a spectacular timballo di riso, a Sicilian dish named after the mold in which it is typically made. The preparation can be a bit time-con- suming but the result is worth the effort – a delicious filling of meat, cheese, rice and tomato all wrap- ped in a tasty blanket of eggplant. The pretty eggplant wrapping makes for an elegant presentation that is sure to impress your guests. There are many variations of this dish throughout Italy. Some use spaghetti or penne instead of rice. (This can be a great way to use up that leftover pasta). There are variations made without the eggplant wrapper, but rather laye- red within the rice. This typical Si- cilian version is one we used to make in Sicily when the eggplants from the garden were plentiful. I have included meat in this recipe but you can omit and make it with just the rice filling or perhaps add in some other vegetables, such as zucchini. Here, I have used ground beef, but lamb is often used, espe- cially near Palermo. Lastly, I roa- sted the eggplant for a lighter ver- sion, but traditional recipes have you fry the eggplant – either work out well. The timballo works great for a dinner party. You can make the meat mixture the day before, then just make the rice and fry (or roast) the eggplant on the morning of your party. Assemble and pop in the oven as guests are arriving. I typically make extra tomato sauce so you can slice the timballo and serve it alongside. Add a crisp green salad and a bottle of red – and dinner is served. Buon appetito! Michele Sicilian timballo Ingredients: ■ 2 medium eggplants For the filling: ■ 1 onion, chopped ■ 1 medium carrot, chopped ■ 1 stalk celery, chopped ■ About 4 tablespoons olive oil ■ 1 pound ground beef ■ 1 cup dry white wine ■ 1 cup tomato sauce ■ Kosher salt ■ Freshly ground black pepper ■ About 6 leaves fresh basil For the timballo: ■ 2 cups Arborio rice ■ 1 cup frozen peas (no need to thaw) ■ 1 8 ounce ball mozzarella, cut into cubes ■ ½ cup grated Pecorino Directions: 1. Prepare your pan: coat a 9" springform pan with oil. 2. Prepare the eggplant: cut off the stem of the eggplants. Slice lengthwise into thin slices, about ½ inch wide. Lay the slices on a wire rack placed over a sheet pan. Salt generously. Weight the slices down if possible. Allow to sit for 30 minutes. 3. In a medium saucepan over medium heat, sauté the onion, car- rot, and celery in a few table- spoons olive oil until soft, about 6 minutes. Add in the ground beef and sauté, breaking up the beef with the back of a wooden spoon, until the beef is no longer pink. 4. Add in the wine, tomato sauce and stir to incorporate. Sea- son with salt and pepper. Chop the basil leaves and stir into the meat mixture. Turn heat to low and al- low to simmer for about 30 minu- tes. You may need to add a bit of additional wine or water if the mixture starts to get dry. Taste, adjust seasonings. 5. Meanwhile, make the rice. Bring 7 cups of salted water to a boil. Stir in the rice and return to a boil. Cover and cook until the rice is al dente (still firm to the bite), 12-15 minutes. Drain rice and place in a large bowl. Stir in the meat mixture and the peas. When cool, stir in the mozzarella and pecorino. 6. Put your baking rack in the middle of the oven and preheat to 400 degrees Fahrenheit. Rinse MICHELE BECCI the eggplant under cool water and dry thoroughly with paper towels. Place the eggplant slices in a sin- gle layer on a baking sheet. (You will need more than one baking sheet). Brush lightly with olive oil. Roast until lightly browned, flipping about midway, about 5- 7 minutes each side. 7. While warm, line the egg- plant slices along the bottom and up the sides of the pan, overlap- ping slightly. Fill the center with the rice/meat mixture, pressing down as you add. (You may have extra filling, which can be reser- ved for another use). Fold any ends from the eggplant slices over the filling and place remaining eggplant slices on top. Cover with foil. 8. Place in the oven and bake for 20 minutes until warm and bubbly. Remove from the oven. Allow to cool for about 15 minu- tes to let the timballo set. Care- fully, unmold from the springform pan. Flip onto a plate and remove the bottom of the pan. (You can give the top a quick broil if you want to further brown). Sprinkle with a bit of Pecorino or Parmesan and serve. Buon appetito! Timballo with eggplants iis a typical Sicilian dish, which works very well for dinner parties as you can make the filling easily the day before. © Michele Becci Impress the guests: timballo di riso con melanzane

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