Now it is time for dinners at home with friends to enjoy flavourful creations to warm up the evenings that welcome autumn. So, we decided to prepare a dish that could represent autumn, a recipe full of many delights, rich and tasty: Risoni pasta timbale with mushrooms.
We had a special pasta (which we also like very much cooked with vegetables from the garden), mushrooms, vegetables, cheese, and our Risoni pasta timbale with mushrooms came to life!
Risoni pasta timbale with mushrooms
25g carbohydrates per 100g
Ingredients for 6-8 servings
- 500g gluten-free pasta, Risoni shape**
- 250g cabbage
- 200g fresh Porcini mushrooms
- 200g sliced cooked ham*
- 40g sharp Provolone cheese
- 40g Parmigiano Reggiano cheese, grated
- 30g leek
- 10g dried Porcini mushrooms
- 1 clove garlic
- 1 tablespoon chopped parsley
- extra virgin olive oil
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Clean the mushrooms and slice them.
- In a non-stick frying pan, heat a little oil with the peeled garlic and brown the mushrooms; season with salt and pepper and sprinkle with chopped parsley. Set aside.
- In another non-stick pan, sauté the cabbage cut into strips with a little oil, salt and pepper and let it become soft.
- Chop the leek and sweat it in a pan with a little oil. Soak the dried Porcini in warm water, then cut them up and add them to the spring onion.
- Put a pan of water on the stove, add salt and when it boils, throw in the pasta. Stir well and cook for 4 minutes, then drain and pour into the pan with the onion and dried Porcini; add hot stock and continue stirring as if you were cooking a risotto. Add the sautéed cabbage and fresh mushrooms and, if necessary, more hot water to cook the rice.
- In the meantime, cover a doughnut mould with cooked ham.
- When the Risoni pasta is cooked al dente, take away from the heat and stir in butter, Provolone and Parmesan cheese. Pour them into the ham-lined mould, fold the ham on the upper surface as well and let the timbale rest for 1 minute before turning the mould out onto a serving plate so that the mushroom doughnut can be unmoulded.
Watch a similar version in this video recipe.
Version with gluten of Risoni pasta timbale with mushrooms
Replace gluten-free Risoni pasta with conventional one, all other ingredients are naturally gluten free.