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Angela's Italian and Sicilian Recipes
Rice Timbale
Rice Timbale
(Timballo di Riso)

12 oz (350 grams) long-grain rice
9 oz (250 grams) chicken livers and giblets, thawed if frozen, trimmed and chopped
7 oz (200 grams) sweetbreads, chopped
2 and 1/2 oz (65 grams) Italian sausage, peeled and crumbled
1 oz (25 grams) dried mushrooms
4 oz (120 grams) butter, plus extra for greasing
2 egg yolks, lightly beaten
6 tablespoons Parmigiano cheese, freshly grated
2 tablespoons extra virgin olive oil
1 garlic clove
3 oz (80 grams) breadcrumbs
Salt and pepper

Preheat the oven to 180C (350F) Gas Mark 4.

Cook the rice in a large pan of lightly salted, boiling water for 16-20 minutes until tender.
Drain and stir in 1 oz (25 grams) of the butter, the egg yolks and 4 tablespoons of the Parmigiano cheese.

Spread out on a large plate or baking sheet and leave to cool.

Meanwhile, put the mushrooms in a bowl, add hot water to cover and leave to soak for about 20 minutes.
Drain, squeeze out and chop.

Melt 1 oz (25 grams) of the remaining butter with the olive oil.
Add the garlic and cook for 2-3 minutes, then remove and discard.

Add the mushrooms to the pan and cook for about 5-7 minutes.

Melt 1 and 1/2 oz (40 grams) of the remaining butter in another pan.
Add the chicken giblets and livers, sweetbreads and sausage.

Season with a pinch of salt and a pinch of pepper, stir well and cook for about 5 minutes.

Grease an ovenproof dish with plenty of butter and sprinkle with the breadcrumbs, turning to coat.

Tip out and reserve the excess.

Spoon half the rice mixture on to the base of the dish.
Cover with the mushrooms and top with the liver and sweetbread mixture.

Cover with the remaining rice, dot with the remaining butter and sprinkle with the remaining Parmigiano cheese and reserved breadcrumbs.

Bake for about 15 minutes. Serves 6.
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