Elegancki timballo z ryżu ze szafranem inspirowany Palermo
(Elegant Saffron Rice Timballo Inspired by Palermo)
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26
maj 03, 2025
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Składniki
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300 grams Ryż Arborio
(High-starch rice ideal for creamy texture)
-
0.1 grams Nici szafranu
(Steep in warm broth to release color and aroma)
-
300 grams Seafood mix (shrimp, scallops, squid)
(Fresh or thawed; shells removed)
-
50 grams Masło
(Use unsalted butter for better control on seasoning)
-
1 medium Cebula
(Drobno posiekany)
-
2 pieces Ząbki czosnku
(Mielony)
-
150 grams Pomidory koktajlowe
(Przecięty na pół)
-
100 ml Wino białe
(Dry white wine)
-
700 ml Fish or vegetable stock
(Hot, used to cook rice and steep saffron)
-
80 grams Ser Parmesan
(Freshly grated)
-
3 large Jaja
(Ubity)
-
80 grams Bułka tarta
(For coating the mold)
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3 tbsp Oliwa z oliwek
(extra virgin)
-
1 tsp Sól
(Dostosuj do smaku)
-
0.5 tsp Czarny pieprz
(Świeżo mielony)
-
15 grams Świeża pietruszka
(Posiekany)
(High-starch rice ideal for creamy texture)
(Steep in warm broth to release color and aroma)
(Fresh or thawed; shells removed)
(Use unsalted butter for better control on seasoning)
(Drobno posiekany)
(Mielony)
(Przecięty na pół)
(Dry white wine)
(Hot, used to cook rice and steep saffron)
(Freshly grated)
(Ubity)
(For coating the mold)
(extra virgin)
(Dostosuj do smaku)
(Świeżo mielony)
(Posiekany)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 timballo wedge (approx. 300g)
- Calories: 520 kcal
- Carbohydrates: 60 g
- Protein: 32 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 650 mg
- Cholesterol: 135 mg
- Calcium: 200 mg
- Iron: 3.2 mg
Instrukcje
-
1 - Steep saffron in stock:
Warm the fish or vegetable stock and add saffron threads. Let it steep for at least 10 minutes to create a vibrant saffron broth.
-
2 - Prepare seafood:
Sauté minced garlic and onions in 1 tbsp olive oil until translucent. Add seafood mix, sauté gently for 3–4 minutes until just cooked. Optional: add white wine and cook off alcohol.
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3 - Cook rice with saffron broth:
In a large pan, melt butter with remaining olive oil. Add Arborio rice, toasting for 1-2 minutes. Begin adding saffron-infused broth in ladlefuls, stirring frequently, until rice is tender and liquid absorbed.
-
4 - Combine rice with seafood and cheese:
Fold in sautéed seafood, half the Parmesan, and season with salt and black pepper to the cooked rice. Remove from heat and allow to cool slightly.
-
5 - Incorporate eggs and optional ingredients:
Stir in beaten eggs thoroughly. Optionally fold in chopped cherry tomatoes and parsley for freshness.
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6 - Prepare baking mold:
Butter a circular timballo mold or oven-safe dish and coat inside thoroughly with breadcrumbs to create a crust once cooked.
-
7 - Fill mold and bake:
Transfer rice mixture evenly into the mold, press gently to compact. Sprinkle remaining Parmesan over top. Bake in preheated oven at 180°C (350°F) for 35-40 minutes until golden and set.
-
8 - Unmold and serve:
Remove from the oven, let cool 10 minutes, then invert timballo onto serving plate carefully. Garnish with fresh parsley if desired and slice to serve.
Warm the fish or vegetable stock and add saffron threads. Let it steep for at least 10 minutes to create a vibrant saffron broth.
Sauté minced garlic and onions in 1 tbsp olive oil until translucent. Add seafood mix, sauté gently for 3–4 minutes until just cooked. Optional: add white wine and cook off alcohol.
In a large pan, melt butter with remaining olive oil. Add Arborio rice, toasting for 1-2 minutes. Begin adding saffron-infused broth in ladlefuls, stirring frequently, until rice is tender and liquid absorbed.
Fold in sautéed seafood, half the Parmesan, and season with salt and black pepper to the cooked rice. Remove from heat and allow to cool slightly.
Stir in beaten eggs thoroughly. Optionally fold in chopped cherry tomatoes and parsley for freshness.
Butter a circular timballo mold or oven-safe dish and coat inside thoroughly with breadcrumbs to create a crust once cooked.
Transfer rice mixture evenly into the mold, press gently to compact. Sprinkle remaining Parmesan over top. Bake in preheated oven at 180°C (350°F) for 35-40 minutes until golden and set.
Remove from the oven, let cool 10 minutes, then invert timballo onto serving plate carefully. Garnish with fresh parsley if desired and slice to serve.
Więcej o: Elegancki timballo z ryżu ze szafranem inspirowany Palermo
Saffron Rice Timballo of Palermo
The Saffron Rice Timballo of Palermo is a beautiful and celebratory course inspired by Sicily's rich culinary heritage. Timballo is an Italian term for a molded savory dish, often using rice, pasta, or potatoes. This particular variation blends Arborio rice infused with luxurious saffron threads, marrying the iconic golden color and subtle floral aroma to the seafood medley typical of coastal Palermo. The inclusion of lobster, shrimps, or scallops recalls the Mediterranean's bounty, making it festive and indulgent.
Timballo dates back to the Renaissance, with some of its earliest forms cooked for Sicilian nobility, combining aromatic herbs, spices such as saffron — a prized ancient spice symbolic of status — and layered textures of rice and cheese bound with eggs. The breadcrumb-lined mold lends a delightful golden crust providing a dramatic presentation as it is turned out of the mold.
Unique to Palermo, this dish highlights the fusion of Arab, Spanish, and Italian influences. Cooking saffron-infused rice with fresh seafood and then baking it to perfection encapsulates the island’s vibrant, sun-soaked food culture. This recipe utilizes familiar ingredients in a theatrical way — rice normally seen as simple, becomes a centerpiece worthy of celebration.
Tips for success include using high-quality saffron steeped properly to achieve that characteristic aroma and color, as well as choosing fresh seafood with a varietal mix to keep flavors balanced and exciting. The timballo can be prepared in advance, making it ideal for hosting. The sturdy yet elegant dish is great for a special occasion or festive meal.
Personally, I adore the Saffron Rice Timballo extra crispy on the outside and creamy and fragrant on the inside. It's a dish that tells a story of Sicily every time it graces the table—a blend of simple humble ingredients elevated with culture and care. It's a perfect way to impress guests and enjoy a slice of Mediterranean heritage right at home.
