Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Baked Rice: The Quintessential Sunday Timballo
Discover Sicilian baked rice, a sumptuous and fragrant timballo bursting with rich ragù, fried aubergines, and traditional island cheeses!
🛒 Ingredients
- ✓ 1 onion
- ✓ 1 carrot
- ✓ 1 celery stalk
- ✓ 500 g mixed minced meat (pork and veal)
- ✓ extra virgin olive oil
- ✓ 1 glass of red wine
- ✓ 1 clove of garlic
- ✓ a small bunch of parsley
- ✓ 1.5 litres of tomato sauce
- ✓ 100 g peas
- ✓ salt
- ✓ freshly ground black pepper
- ✓ a few fresh basil leaves
- ✓ 600 g rice
- ✓ 100 g Sicilian caciocavallo cheese
- ✓ 4 hard-boiled eggs
- ✓ 150 g cooked ham
- ✓ 1 aubergine
- ✓ 150 g aged Sicilian pecorino cheese, grated
📊 Nutritional Information
If you’re looking to whip up a regal dish for a Sunday lunch, Sicilian baked rice is just the ticket. With its hearty ragù, crispy fried aubergines, boiled eggs, and a double helping of Sicilian cheeses, it captures the island’s authentic flavours in one golden, aromatic bake. Take your time preparing it, and let yourself be wrapped in its rich, unmistakable taste.
👨🍳 Preparation
- 1
Finely chop the onion, carrot, celery, basil, garlic, and parsley.
- 2
Gently fry the aromatics in a pan with extra virgin olive oil, then add the minced meat and brown it well.
- 3
Pour in the red wine and let it evaporate. Add the tomato sauce, season with salt and pepper, and stir in the peas. Let the ragù simmer gently for about 45 minutes.
- 4
Meanwhile, boil the eggs until hard, then cool under running water and slice.
- 5
Slice the aubergine, sprinkle with salt, and leave to drain for 30 minutes. Fry in hot oil until golden, then drain on kitchen paper.
- 6
Cook the rice in plenty of salted water until just tender, then drain and stir it into a large bowl with some of the ragù and pecorino cheese.
- 7
Grease a baking dish with oil and layer a first portion of rice, then add aubergines, slices of hard-boiled eggs, cooked ham, and grated caciocavallo.
- 8
Repeat the layering until all ingredients are used, finishing with ragù and a sprinkle of pecorino on top.
- 9
Bake in a preheated oven at 180°C (160°C fan) for 25 minutes or until a golden, crispy crust forms.
- 10
Let it rest for 10 minutes before serving this Sicilian baked rice.
💡 Tips and Variations
For a richer flavour, swap the mixed minced meat for crumbled sausage. Add small cubes of mozzarella for a wonderfully gooey finish.
📦 Storage
- • Keep refrigerated in an airtight container for up to 2 days.
- • This dish freezes well once cooked – reheat in the oven for about 20 minutes.
- • Individual portions can be warmed through in the microwave for 2 to 3 minutes.
- • Avoid leaving it out at room temperature for longer than 4 hours.
🍷 Pairing
Serve with a glass of Contea di Sclafani novello red – a robust yet harmonious wine whose fruity notes perfectly complement the dish’s rich character.
Why not bring a touch of Sicilian sunshine to your Sunday table with this comforting baked rice? It’s an absolute crowd-pleaser, packed with layers of flavour that make each mouthful a delight. Perfect for sharing with loved ones, this dish invites you to slow down, savour the moment, and create memories around the table. Give it a go, and don’t forget to let me know how it turns out!
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