A delicious rice timbale scented with pesto, enriched with meatballs and provola. Ideal for a buffet or a party, but also perfect as a unique and scenic main dish.
Cook the rice in salted boiling water, drain it and season with pesto.
Let the rice cool, then add the eggs and mix.
Line a ring mold with butter and breadcrumbs, making a perfect coating.
Place half of the rice in the mold, fill with slices of provola and meatballs.
Cover with the remaining rice and sprinkle with breadcrumbs.
Bake in the oven at 180°C for 30-35 minutes.
Let it cool slightly, turn it over onto a serving plate and fill the hole of the timbale with more meatballs.
In the refrigerator, in an airtight container
It can be served with a fresh mixed salad and good white wine.
Italia, Lazio
| Energy (kcal) | 264.91 |
| Carbohydrates (g) | 10.03 |
| of which Sugars (g) | 0.47 |
| Fat (g) | 19.92 |
| of which Saturates (g) | 3.32 |
| Protein (g) | 12.49 |
| Fiber (g) | 0.55 |
| Sale (g) | 0.16 |
