The timbale of rice with tomato, cheese and olives is very simple to prepare and will become our most precious ally in case of guests
When we want to prepare a first course of sure visual impact, but also substantial and very good, with the timbale of rice we are never wrong.
This is one vegetarian version, with tomato, cheese and olives than to become vegan by replacing provolone with feta. And it can also become a recovery recipe, if there is left over white rice but also with saffron from a previous recipe.
Rice timbale with tomato, cheese and olives
Do you have some timbale left over because we overdosed the doses or simply because there is so much more to eat? No problem, let’s keep it in the refrigerator and then recycle it by beating 1 egg or two, a little breadcrumbs, breading and frying in a pan creating delicious finger food.
Ingrediants:
600 g of risotto rice
900 g of datterini tomatoes
250 g of provolone
180 g of pitted green olives
100 g of grated pecorino
fresh oregano to taste
8 tablespoons of extra virgin olive oil
Salt to taste
pepper as needed
Preparation:
Let’s start with rice (perfect cooking for risotto): let’s put it to boil in a pot with boiling salted water. Then drain it when it is still al dente, then after 15-16 minutes, immediately adding a couple of tablespoons of oil to keep it from attacking. It is not necessary to pass it under cold water, just shell it well with a fork and let it cool.
While we wait we can prepare the rest of the ingredients. We wash the tomatoes, let’s trim them and cut them in four by putting them in another bowl. We also season these with 2-3 tablespoons of oil and a little fresh oregano, then salt, pepper and turn them with a spoon to make them flavor.
When the rice is warm, add the pecorino cheese grated at the last moment and we taste to see if a little salt is missing. But let’s not exaggerate, let’s remember that there are also olives. Then we cut it into slices provolone and we are ready to compose the timbale.
Grease the base of a baking dish and make a first layer of rice by distributing over all the slices of provolone, just over half of the tomatoes together with their dressing and half of the olives. Then add the rest of the riceflatten and finish with the rest of the tomato slices and the olives we have left over.
We preheat the oven to 180 ° and then bake for about 20 minutes. If we put it in the central part of the oven we shouldn’t risk that surface of the timbale burns. Eventually at least for the first 15 minutes we can cover with kitchen aluminum.
When the timbale of rice with tomato, cheese and olives is ready, let’s take it out of the oven and let it rest for at least 10-15 minutes before serving. But it is also good lukewarm.
