Date: 16 Oct 2017 Author: Jacqui Categories: Food, Main Dishes 0


 Lets just say this is a cross between a timballo and the Neapolitan Sartu in bianco, which was actually made with sausage but was not shaped into little meatballs.  Basically it was made with what I had in my fridge and it turned out great!  Something I would make again for sure.


  • 300g rice
  • 380g Italian sausage, casing removed and chopped
  • 1 sachet Saffron powder
  • 3/4 cup grated Parmesan Cheese or Grana
  • 2 tbsp fresh cream
  • Gluten Free Vegetable Stock Powder
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • Worcestershire Sauce
  • 1 cup frozen peas, defrosted
  • Salt & Freshly ground Pepper
  • 1 tsp ground fennel
  • Chilli flakes (optional)
  • Freshly chopped Parsley
  • 2 hard boiled eggs, sliced
  • 1 egg, lightly beaten
  • Gluten Free Dry Breadcrumbs
  • 1 1/2 cups chopped mozzarella
  • Olive oil



Boil the rice but leave quite al dente.  Reserve half cup of the boiling water and drain the rice.  Pour the reserved water back in the pot, add a little vegetable stock powder and the powdered saffron.  Bring back to a boil, lower the heat and add the drained rice combining well with the saffron liquid.  Add the grated Parmesan and stir it in together with the cream.  Leave to cool slightly and add the beaten egg.  Season with salt & pepper and add also some chopped parsley.  Set aside.

In a small pan, saute the onion and garlic until soft and then add the chopped up sausage meat.  Cook until browned.  Add a dash of Worcestershire Sauce (ensure it is gluten free), the chilli, if using, and the ground fennel.  Mix well.  Throw in the defrosted peas.  Combine.

Prepare a round oven dish by greasing well with olive oil. Sprinkle the bottom and the sides with the dried breadcrumbs, so they adhere to the oil.


Preheat oven to 190C.


Place half of the rice at the bottom of the oven dish, level and press down gently, trying not to disrupt the breadcrumbs on the sides.  Sprinkle half of the chopped mozzarella over the rice and then add the sausage and pea mixture on top.


Layer the sliced hard boiled eggs and cover with the remaining mozzarella.  Top with the other half of the rice mix.  Again, level and press down gently to compact it.


Cover with foil and place in the oven and cook for approximately 30 minutes.  Remove the foil and leave for another 15 minutes.


Take out and leave to cool and set slightly before inverting onto a plate.




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