sicilian rice ball casserole

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For the sauce:

  • 1 giant onion diced
  • 1 clove garlic minced
  • 2 carrots diced
  • 2 stalks celery diced
  • half of bundle mushrooms, about 100 gramsor four oz (sliced)
  • 2 tbsp olive oil
  • 1/four cup white wine
  • 450 grams mixed floor veal/beef/pork (1 lb)
  • 720 ml tomato passata (24 oz)
  • 1 half of cups peas, frozen

For the rice

  • 2 cups lengthy grain rice
  • tbsp butter
  • To assemble
  • butter for greasing the casserole
  • 1/four cup breadcrumbs
  • half of cup mixed Parmigiano and Pecorino Romano cheeses plus 1 tbsp for prime


For the sauce:

  1. Warmth the olive oil in a big sauce pan. Sauté onions, garlic, carrots, celery and mushrooms for about 5 minutes. Add salt and pepper.
  2. Add the wine and prepare dinner stirring till it has evaporated, about 2 minutes.
  3. Add the bottom meat and prepare dinner stirring to interrupt up the items till not pink.
  4. Pour within the tomato passata, decrease to a simmer and prepare dinner for 30 minutes with the lid loosely masking the pan.
  5. After 30 minutes add the peas and proceed cooking for 15 minutes longer. Alter the seasoning as wanted.

For the rice:

  1. Whereas the sauce is simmering, carry four cups of water to a boil in a medium sized sauce pan. Add salt, rice and prepare dinner lined for 15 minutes. Take away from warmth and let sit lined for five minutes longer. Switch to a big mixing bowl and stir within the butter.
  2. To assemble the dish:
  3. Preheat oven to 350F. Butter a 10″x14′”rectangular casserole and coat with 2 tbsp breadcrumbs.
  4. In a big mixing bowl mix rice, sauce and half of cup Parmigiano/pecorino cheese. Stir to mix.
  5. Place the rice combination within the ready casserole and unfold out evenly. Prime with remaining 2 tbsp breadcrumbs and 1 tbsp Parmigiano/pecorino cheese.
  6. Bake for 20 minutes. Preheat broiler and bake three minutes longer till frivolously browned on prime. Let sit 15 minutes earlier than serving.

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