Bomba Di Riso - Rice Bomb
By by Academia Barilla, adapted by the Sur La Table kitchen
Bomba Di Riso - Rice Bomb
By by Academia Barilla, adapted by the Sur La Table kitchen
Yield/Serves:
Makes 10 servings
- 2 pounds Carnaroli rice
- 2 tablespoons Extra Virgin Olive Oil 100% Italiano Academia Barilla for drizzling
- 5 eggs
- ¼ cup Parmigiano-Reggiano Academia Barilla
- 2 tablespoons capers, minced
- 1 small onion, medium dice
- 2½ oz butter (plus additional for buttering the pan and topping the bobma di riso)
- ¼ cup Extra Virgin Olive Oil 100% Italiano Academia Barilla
- 1 pound ground Italian sausage
- 1 pound ground veal
- 2 ribs celery, small dice
- 2 medium carrots, small dice
- 1 28 oz can Peeled Cherry Tomatoes Academia Barilla
- 1 cup beef stock
- ½ cup bread crumbs
“Waste not, want not” is a Tuscan credo. In many Florentine kitchens this dish would be made with leftover cooked rice.
Put the rice in a stockpot and cover by 2 inches with cold water and a generous pinch of coarse salt. Over high heat bring the rice to a boil, stirring frequently with a wooden spoon cook the rice until it is half cooked (about 8-10 minutes), remove the from heat and drain the rice. Drizzle the rice with olive oil and spread out evenly on a sheet tray to and allow to cool completely. In a large bowl, once the rice has cooled, combine it with the eggs, Parmigiano-Reggiano, and minced capers. Set aside while you prepare the filling.
In a large skillet over medium heat sauté the onion in butter and olive oil until tender, about 6-8 minutes. Turn the heat to medium-high and add the sausage, veal, celery and carrots to the onions; cook until the meat has browned and the vegetables are tender about 12-15 minutes. Add the tomatoes and beef stock, continue to cook for 40 minutes until the mixture has reduced and thickened.
Preheat oven to 400°F degrees. Butter and dust with bread crumbs either a Savarin mold or a muffin tin (for individual servings). Fill molds with rice, leaving either a well in the Savarin mold or a hole in the middle of each muffin tin capable of holding 2-3 tablespoons of meat mixture. Pour meat mixture into the center, and cover with a top layer of rice. Sprinkle with bread crumbs and dot with butter. Place the mold or pan into the preheated oven and bake for 25 to 30 minutes. Remove from the oven and let cool for 15 minutes, then unmold onto a serving dish. Serve hot.
Put the rice in a stockpot and cover by 2 inches with cold water and a generous pinch of coarse salt. Over high heat bring the rice to a boil, stirring frequently with a wooden spoon cook the rice until it is half cooked (about 8-10 minutes), remove the from heat and drain the rice. Drizzle the rice with olive oil and spread out evenly on a sheet tray to and allow to cool completely. In a large bowl, once the rice has cooled, combine it with the eggs, Parmigiano-Reggiano, and minced capers. Set aside while you prepare the filling.
In a large skillet over medium heat sauté the onion in butter and olive oil until tender, about 6-8 minutes. Turn the heat to medium-high and add the sausage, veal, celery and carrots to the onions; cook until the meat has browned and the vegetables are tender about 12-15 minutes. Add the tomatoes and beef stock, continue to cook for 40 minutes until the mixture has reduced and thickened.
Preheat oven to 400°F degrees. Butter and dust with bread crumbs either a Savarin mold or a muffin tin (for individual servings). Fill molds with rice, leaving either a well in the Savarin mold or a hole in the middle of each muffin tin capable of holding 2-3 tablespoons of meat mixture. Pour meat mixture into the center, and cover with a top layer of rice. Sprinkle with bread crumbs and dot with butter. Place the mold or pan into the preheated oven and bake for 25 to 30 minutes. Remove from the oven and let cool for 15 minutes, then unmold onto a serving dish. Serve hot.