Nopal Timbale Recipes

SAUSAGE-AND-RICE TIMBALE

Steps:

• Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
• Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
• Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
• Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.
• Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

PASTINA TIMBALE

Steps:

• Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.
• Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.
• Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally.
• Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds.
• Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.
• While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander.
• Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes.
• Invert the molded pastina timbale onto warmed individual serving plates, and serve.
• Preheat oven to 400 degrees F.
• In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.
• Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.

RISOTTO TIMBALE

Steps:

• For the risotto: Heat the stock with 1 1/2 cups water and the saffron and keep warm. Heat 2 turns of the pan EVOO in a pot and cook the pancetta to render, 3 minutes. Stir in the garlic and onions and cook until softened, 3 to 4 minutes, and then add the rice and toast 1 minute. Pour in the wine and cook until evaporated, then begin adding the warm saffron liquid a few ladlefuls at a time, stirring frequently to develop the starches. The risotto will take exactly 18 minutes time from first addition of liquids. Stir in the cheese and butter and remove from the heat. For the meat and mushroom filling: Heat the stock in a small pot along with the mushrooms, and chop once reconstituted (keep the liquid). Melt 2 tablespoons of the butter in a large skillet and cook the onions to a light caramel color, then transfer to a plate. Melt the remaining 1 tablespoon butter, raise the heat slightly and stir in the chicken livers. Sprinkle with the thyme, some salt and pepper and cook 3 to 4 minutes. Pour in the sherry and transfer the livers to a plate. Pour the EVOO into the center of the skillet. Once the oil is hot, brown the beef and sausage, breaking up the meat as it cooks. Stir in the garlic and cook 1 to 2 minutes. Return the onions and livers to the skillet along with the tomato paste, mushrooms and mushroom soaking liquid. Simmer over low heat to thicken and combine the flavors, about 3 minutes. To assemble: Preheat the oven to 400 degrees F. Mix together the mozzarella, peas, basil and tomatoes in a small bowl. Grease a baking mold or ovenproof bowl with butter and dust with breadcrumbs. Fill the mold evenly with half of the risotto and top with the meat sauce. Create a small well in the center, and fill with the mozzarella, peas and tomatoes. Layer the rest of the risotto on top and smooth the surface. Dot the top with butter and remaining breadcrumbs. Bake 45 minutes. Let cool on a rack while in the mold 15 minutes before loosening the edges with an offset knife. Place a plate on top of the mold, invert, and serve.