Rice and risoni timballo with curried apples and beans
4 servings
40 minutes
Timballo made of rice and orzo with apples in curry and beans is an amazing combination of textures and flavors inspired by Italian culinary traditions. This dish is a variation of the classic timballo, combining the tenderness of rice and orzo with the exotic aroma of curry and the sweetness of apples. It is complemented by fava beans that add spiciness and richness. The roasted orzo takes on a nutty flavor, while butter and parmesan provide a creamy consistency. Apples cooked in milk with curry add fruity freshness, and black sesame highlights the depth of flavor. This dish is perfect for special occasions and served as a stunning main course that not only pleases the eye but also surprises with its flavor combination. Timballo is not just food; it is a true culinary masterpiece that reveals the richness of Italian cuisine.
1
Fry the risoni (vermicelli shaped like rice grains) in olive oil (1 tablespoon). When it turns brown, add the rice and fry for one minute. Add boiling water, cover with a lid, reduce the heat to minimum, and cook for 15 minutes.
- Risoni: 170 g
- Extra virgin olive oil: 8 tablespoons
- Rice: 230 g
- Water: 800 ml
2
Remove from heat and add butter and grated parmesan. Grease a conical mold for timbale (diameter 16 cm, height 10 cm, minimum diameter 12 cm) with olive oil. Place rice and orzo in the mold and let cool for 10 minutes.
- Butter: 40 g
- Grated Parmesan cheese: 40 g
- Extra virgin olive oil: 8 tablespoons
3
Boil the milk, add starch previously dissolved in 1 tablespoon of cold water, curry, a pinch of salt, and cook for two minutes. Remove from heat and add apple cubes.
- Milk: 100 ml
- Cornstarch: 5 g
- Curry: 1 tablespoon
- Salt: to taste
- Apple: 160 g
4
Boil the beans, peel them, and mix with olive oil and sesame.
- Fava beans: 160 g
- Extra virgin olive oil: 8 tablespoons
- Black sesame seeds: 1 tablespoon
5
Remove the timbale from the mold onto a plate, garnish with apples and curry beans.