Black Venere & Basmati Rice Timballo with Grilled Vegetables & Shrimp and the Town of San Leo
Zucchini-wrapped molds of black and white rice with grilled vegetables and shrimp, baked and served warm.
🍳 Cook: 20 min
Ingredients
| 1 cup | 240 ml | cooked white rice |
| 1 cup | 240 ml | cooked black rice |
| 1/2 cup | 120 ml | green peas (frozen) |
| 1/2 cup | 120 ml | grilled capsicum (peppers), chopped |
| 1/2 cup | 120 ml | grilled asparagus, chopped |
| 8 | shrimp, shelled & deveined | |
| 5-6 | zucchini | |
| 1/4 tsp | 1.3 ml | mild paprika |
| 1 | zest of lime | |
| 1/2 | lime juice | |
| 1/2 | garlic, chopped finely | |
| — | salt & pepper | |
| — | extra virgin olive oil | |
| — | fresh thyme (optional) | |
| — | square food molds (about 1/2 cup size) |
Instructions
- Slice the zucchini lengthwise with a mandoline or with a sharp knife. Try not to damage them because you will be needing long slices to cover the timballi. Grill both sides of the zucchini slices on a hot griddle. Set aside.
- In the meantime, prepare the rice filling. Warm up some extra virgin olive oil in a large saucepan. Add garlic and when it changes color, add shrimps. Season with paprika, salt & pepper.
- After about 5 minutes, add the peppers, asparagus and peas. Toss together for 5 minutes.
- Add both kinds of cooked rice and mix well.
- Add thyme, lime zest and juice.
- Season with salt & pepper (and more lime) if needed.
- Drizzle with more extra virgin olive oil if you see that it is dry. I always drizzle anyway.
- Prepare the baking tray and the square (or round) mold that you are using to make the timballi. Rub some oil on the tray and the inner part of the square mold.
- Put the square mold in the middle of a plate or straight on the baking tray itself. Put a slice of zucchini on the mold with one end in the middle of the mold (touching the plate) and the other end hanging outside the mold. Please refer to the photo on top. Continue putting the zucchini slices until you cover the whole mold. Put a small slice in the middle of the mold (on the plate) to secure the bottom part of the timballo.
- Fill up with the rice mixture. Close with the zucchini slices hanging outside the mold. Top with a shrimp.
- If you prepared it on a plate, transfer it on the baking tray with the help of a metal spatula.
- Drizzle with extra virgin olive oil and sprinkle with salt & pepper when all the timballi are on the baking tray.
- Bake at a preheated oven at 180 degrees Celsius for 20 minutes.
- Let them cool for about 5 - 10 minutes. Slowly pull out the square mold.
- Serve warm.