Sausage-and-Rice Timbale Recipe

This Sausage-and-Rice Timbale is a real show stopper, perfect for a grand Sunday lunch or an impressive dinner party centerpiece. It isn’t usually made with a hidden layer of sliced provolone—traditional timbales often just mix the cheese in—but we’ve added it to create a gooey, melting barrier between the rice shell and the rich meat filling. To make the outer crust extra golden and crunchy, you can use Panko breadcrumbs for coating the pan. Not traditional, maybe, but very delicious.

Jump to Recipe

Sausage-and-Rice Timbale Recipe Ingredients

• The Rice Shell:
  • 2 1/2 cups arborio rice
  • 4 large eggs
  • 1 1/4 cups grated Pecorino Romano cheese (about 3 ounces)
  • 3 tablespoons unsalted butter (divided use)
  • 3 to 4 tablespoons breadcrumbs (for coating the pan)
  • Kosher salt
• The Sausage Filling:
  • 3/4 pound Italian pork sausage (casings removed)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/2 cup fresh basil leaves, torn
  • 3 cups low-sodium chicken broth
  • 2 ounces deli-sliced provolone cheese

How To Make Sausage-and-Rice Timbale Recipe

1. Cook the rice: Bring a large pot of salted water to a boil. Add the arborio rice and simmer until tender, about 12 to 15 minutes. Drain thoroughly, shaking out excess water. Spread the rice onto a rimmed baking sheet to cool completely.
2. Make the ragu: Preheat the oven to 450°F (230°C). Melt 2 tablespoons of butter in a large skillet over medium-high heat. Cook the onion for 8 minutes until soft. Add the sausage and cook for 6 minutes, breaking it up with a spoon, until browned.
3. Thicken the sauce: Add the torn basil, garlic, and tomato paste to the skillet. Cook on high heat for 4 minutes until the paste browns and deepens in color. Stir in the chicken broth, scraping up the browned bits. Simmer for 15-20 minutes until the liquid reduces significantly and the sauce is very thick.
4. Prep the pan: Grease an 8-inch springform pan with the remaining 1 tablespoon of butter. Coat the inside thoroughly with breadcrumbs, tapping out the excess.
5. Bind the rice: In a small bowl, beat the eggs with all but 3 tablespoons of the Pecorino cheese. Pour this egg mixture over the cooled rice in a bowl and stir until combined.
6. Mold the shell: Press about two-thirds of the rice mixture into the bottom and up the sides of the springform pan to form a 1/2-inch thick “crust” or well.
7. Fill and seal: Lay the provolone slices over the rice bottom. Spoon about three-quarters of the thick sausage filling over the cheese (save the rest for serving). Pat the remaining rice mixture over the top to completely enclose the filling. Sprinkle with the reserved 3 tablespoons of Pecorino.
8. Bake and serve: Bake on a hot baking sheet for 20 minutes until golden. Cool on a rack for 5 minutes. Remove the ring, slide onto a platter, and serve with the remaining rewarmed sausage sauce on the side.

Recipe Tips

• The Cool Down: You must let the rice cool completely before adding the eggs. If the rice is hot, the eggs will scramble on contact, and the mixture won’t bind properly when baked.
• Sauce Thickness: The sausage filling must be thick, almost like a paste. If it is too runny, the liquid will seep into the rice shell and make the timbale collapse when you try to slice it.
• Springform Essential: Do not try this in a regular cake pan. You need the release mechanism of a springform pan to get the timbale out without destroying the beautiful shape.
• Water Release: Arborio rice holds a lot of starch. After boiling, shake the colander vigorously to remove as much water as possible so the rice shell isn’t gummy.

What To Serve With Sausage-and-Rice Timbale Recipe

This Sausage-and-Rice Timbale Recipe is a hearty, carb-rich Italian masterpiece that stands as a main course. It pairs beautifully with a simple Bitter Leaf Salad (like radicchio and arugula) dressed with balsamic to cut through the rich cheese and pork. For a vegetable side, Roasted Broccolini or Garlic Spinach adds a splash of green. A glass of medium-bodied Chianti or Sangiovese is the perfect wine to complement the tomato and sausage flavors.

How To Store Sausage-and-Rice Timbale Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The rice will firm up significantly when cold.
• Reheat: Slice cold and reheat in the microwave, or wrap in foil and warm in the oven at 350°F for 15 minutes.
• Freeze: You can freeze slices tightly wrapped in plastic and foil for up to 1 month. Thaw in the fridge before reheating.

Sausage-and-Rice Timbale Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 55g
• Protein: 25g

Nutrition information is estimated per serving.

FAQs