Timballo di Riso is a dish from eastern Sicily, which is said to derive from Catania during the Arab occupation.


1 lb rice, long-grain
1/3 cup of extra virgin olive oil, divided
4 cloves garlic
1 cup of tomato puree
Salt and ground pepper to taste
2 Tbsp fresh basil finely chopped
7 oz cooked ham finely sliced (Prosciutto)
1 cup of peas (cooked or canned)

4 Tbsp grated parmesan
2 eggs from free-range chickens
Salt and ground pepper to taste
9 oz Provolone cheese (Eddam or Cheddar)
1/2 cup of bread crumbs


  • Add rice and salted water to a large pan and boil over high heat.
  • Reduce heat to medium, cover the pot, and simmer for about 20 to 25 minutes; drain.
  • In the meantime, heat oil in a skillet over medium-high heat.
  • Sauté the garlic for about 3 minutes; add the tomato puree and stir well.
  • Season it with salt and pepper, and sprinkle with basil.
  • Cover and cook for about 15 minutes over low heat.
  • In a separate skillet, heat oil and cook the ham and peas for a few minutes.
  • Combine the rice, tomato sauce, ham, peas, and add the eggs, parmesan; stir until combined well.
  • Preheat oven to 360 F.
  • Place the rice mixture into a greased baking dish, cover with Provolone and bread crumbs.
  • Bake for about 30 minutes.
  • Remove from the oven, and allow it to cool down.
  • Cut and serve.

Servings: 8

Preparation Time: 55 minutes


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