{"id":3975,"date":"2014-10-20T02:31:09","date_gmt":"2014-10-20T00:31:09","guid":{"rendered":"http:\/\/gingerforbreakfast.it\/blog\/?p=3975"},"modified":"2018-04-13T16:34:41","modified_gmt":"2018-04-13T14:34:41","slug":"rice-timbale","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/en\/rice-timbale\/","title":{"rendered":"PUGLIA IN THE PLATE or rather RICE TIMBALE"},"content":{"rendered":"<p>&#8220;Sart\u00f9&#8221; is a delicious dish from Puglia and Campania cooking and it can be prepared with so many variations. Ginger&#8217;s recipe is coming from a friend living in Lecce, Puglia, who made me discovered this delicacy that I can&#8217;t stop cooking since years.<\/p>\n<p>This first course is for you all! Very easy to prepare, come on guys!<\/p>\n<p><span style=\"color: #ffffff;\">.<\/span><\/p>\n<p><strong>INGREDIENTS X 4 PEOPLE<\/strong><\/p>\n<p><strong><\/strong>250 g of rice for risotto (arborio, carnaroli, roma&#8230;)<\/p>\n<p>350 g of minced beef meat<\/p>\n<p>250 g of mozzarella cut in cubes<\/p>\n<p>2 eggs<\/p>\n<p>some tbsp of Parmesan cheese<\/p>\n<p>nutmeg<\/p>\n<p>milk to taste<\/p>\n<p>butter to taste<\/p>\n<p>bread crumbs to taste<\/p>\n<p><span style=\"color: #ffffff;\">.<\/span><\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>Brown the minced meat in a pan with few evo oil. Boil the rice for the half time written on the box, drain it with a bit of its own cooking water and add meat, mozzarella, beaten eggs, Parmesan cheese and nutmeg.<\/p>\n<p>Pour the compound in a greased and breaded baking pan, then cover the rice with milk. Baking pan has to be quite big because rice has to be not too high. Cover with bread crumbs and small pieces of butter.<\/p>\n<p>Bake at 350\u00b0F for 20-30 minutes until rice has absorbed milk and the surface is crisp.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3971\" data-permalink=\"https:\/\/gingerforbreakfast.it\/blog\/sartu-di-riso\/img_3930\/\" data-orig-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/IMG_3930.jpg?fit=800%2C532&amp;ssl=1\" data-orig-size=\"800,532\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon PowerShot G12&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1413439965&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;6.1&quot;,&quot;iso&quot;:&quot;800&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"SART\u00d9 DI RISO\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/IMG_3930.jpg?fit=658%2C438&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/IMG_3930.jpg?resize=658%2C438\" alt=\"SART\u00d9 DI RISO\" width=\"658\" height=\"438\" class=\"alignnone size-full wp-image-3971\" srcset=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/IMG_3930.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/IMG_3930.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/IMG_3930.jpg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/IMG_3930.jpg?resize=550%2C366&amp;ssl=1 550w\" sizes=\"auto, (max-width: 658px) 100vw, 658px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Sart\u00f9&#8221; is a delicious dish from Puglia and Campania cooking and it can be prepared with so many variations. Ginger&#8217;s recipe is coming from a friend living in Lecce, Puglia, who made me discovered this delicacy that I can&#8217;t stop cooking since years. This first course is for you all! Very easy to prepare, come on guys! . INGREDIENTS X&#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/gingerforbreakfast.it\/blog\/en\/rice-timbale\/\">Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":3972,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[146,129],"tags":[245,247],"class_list":["post-3975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-courses","category-weekly-recipes","tag-rice","tag-timbale"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>PUGLIA IN THE PLATE or rather RICE TIMBALE - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/en\/rice-timbale\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PUGLIA IN THE PLATE or rather RICE TIMBALE - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"&#8220;Sart\u00f9&#8221; is a delicious dish from Puglia and Campania cooking and it can be prepared with so many variations. 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