ONLINE COOKING CLASS RICE TIMBALLO

Sicilian Timballo Cooking Class (Online)

Welcome to our online cooking class, where we’ll guide you through the preparation of the iconic Sicilian Timballo! This dish combines layers of flavors with rice, eggplant, cheese, and either a rich meat ragù or a vegetarian tomato-pea sauce. To accommodate the different cooking times and preferences, the class will have two separate schedules:

Class Timings

1. First Session (Meat Version Only)
   • Duration: 30 min
   • Start Time: This session is for those preparing the Sicilian Meat Ragù version of the timballo.
   • What we’ll do: We’ll begin by making the hearty meat ragù from scratch. The process involves sautéing vegetables, slow-cooking the meats with tomato, wine, peas, and spices, and preparing the rice and other layers for assembly.

   We will live our Ragù to cook for 2/3 hours to get connected again for the Second Session

2. Second Session (Meat and Vegetarian Versions)
   • Duration: Approx. 1 hour
   • Start Time: 2/3 hours after the first session starts.
   • What we’ll do: In this session, we’ll show both the vegetarian and meat versions of the timballo. For the vegetarian version, we’ll prepare a simple yet delicious tomato and pea sauce while assembling the dish alongside the meat-based option.

   This session is perfect for those who prefer a vegetarian option or want to see both approaches.

Ingredients

Metric Measurements

• 800 g meat ragù:
• 700 g Arborio rice (or any risotto rice) (about 24 oz)
• 100 g Pecorino or Parmigiano Reggiano, grated (about 3.5 oz)
• 100 g provola cheese, sliced (about 3.5 oz)
• 3 eggs
• 1 fried eggplant, sliced
• Salt (to taste)
• Butter (for greasing)
• Breadcrumbs (as needed)

• FOR PEOPLE WHO WANT TO MAKE RAGU WITH US FROM SCRATCH (3 hours before the class): 200 g of pork, 400 g half and half beef and veal, 700 g of passata, half an onion, 1 carrot, 1 celery stalk, 100 g of peas, 1 glass of wine, black pepper, and salt

US Measurements

• 28 oz meat ragù with peas (800 g)
• 24 oz Arborio rice (or any risotto rice) (700 g)
• 3.5 oz Pecorino or Parmigiano Reggiano, grated (100 g)
• 3.5 oz provola cheese, sliced (100 g)
• 3 eggs
• 1 fried eggplant, sliced
• Salt (to taste)
• Butter (for greasing)
• Breadcrumbs (as needed)

• FOR PEOPLE WHO WANT TO MAKE IT WITH US FROM SCRATCH (3 hours before the class): 7 oz of pork, 14 oz half and half beef and veal, 24 oz (3 cups) of passata, half an onion, 1 carrot, 1 celery stalk, 3.5 oz (about ½ cup) of peas, 1 glass (about 5 fl oz) of wine, black pepper, and salt.

Ingredients VEG version

Metric Measurements

• 700 g Arborio rice (or any risotto rice) (about 24 oz)
• 700 g tomato puree (about 24 oz)
• 150 g peas (fresh or frozen) (about 5 oz)
• 100 g grated Pecorino or Parmigiano Reggiano (about 3.5 oz)
• 100 g provola or scamorza cheese, sliced (about 3.5 oz)
• 3 eggs
• 1 fried eggplant, sliced
• 1 small onion, finely chopped
• Olive oil (as needed)
• Salt and pepper (to taste)
• Butter (for greasing, as needed)
• Breadcrumbs (as needed)

US Measurements

• 24 oz Arborio rice (or any risotto rice) (700 g)
• 24 oz tomato puree (700 g)
• 5 oz peas (fresh or frozen) (150 g)
• 3.5 oz grated Pecorino or Parmigiano Reggiano (100 g)
• 3.5 oz provola or scamorza cheese, sliced (100 g)
• 3 eggs
• 1 fried eggplant, sliced
• 1 small onion, finely chopped
• Olive oil (as needed)
• Salt and pepper (to taste)
• Butter (for greasing, as needed)
• Breadcrumbs (as needed

Tomato Sauce Basic Instructions: 
Prepare a simple tomato sauce by sautéing the onion, adding the tomato puree, peas, and seasoning with salt and pepper.