This is a typical dish you would find both on Italian and Maltese tables or even under the umbrellas at the beach. The Maltese call it Ross il-Forn (ross means rice and forn oven), and usually they have a richest recipe than mine, as ross il-forn may also features ricotta, marrows and bacon (according to different family recipe versions).
The recipe I propose you here is simply made of meat and cheese.
Buon appetito 🙂
Ingredients
- 1500 mlTomato puree
- 500 gMinced meat
- 400Rice (Carnaroli variety)
- 250 gProvolone cheese
- 250 ggrated Parmesan cheese
- 35 gButter
- 2Carrots
- 2Eggs
- 2 spoonsextra virgin olive oil
- 1 sprigCelery
- 1White onion
- 1 spoonTomato paste
- 1 bouquetfresh basil
- 1 pinchTable salt
- q.s.Breadcrumbs
Preparation
– chop the onion, the carrot and the celery;
– put them in a large saucepan;
– add the pinch of table salt;
– add around 2 full spoons of extra virgin olive oil and mix well;
– put the pan on the stove and put on medium heat;
– as soon as the oil starts to fry lower the heat, cover the saucepan and let the vegetables simmer slowly;
– when the vegetables become soft, add the minced meat, put the heat to medium and stir well for a few seconds;
– add the tomato puree and mix well;
– lower the heat once again and let the meat sauce simmer for about 1 hour (add the tomato paste and the basil after the first 30 minutes);
– the sauce will be ready when most of the water will have evaporated. You must obtain a creamy sauce, not a liquid one;
– while the meat sauce is simmering, boil the rise in a separate pot in abundant salted water;
– remove the rice from the stove 5 minutes before it would finalise its cooking, then drain it and keep it aside inside a very large bowl;
– remove the saucepan form the stove as soon as the meat sauce is ready;
– pour the cooked sauce onto the boiled rice and mix well;
– add the eggs and mix well;
– add the grated Parmesan cheese and mix well;
– chop the provolone cheese into small cubes and add it to the rice, mix well;
– grease a 35cm rectangular baking pan with some butter;
– pour the rice onto the baking pan;
– sprinkle the top with breadcrumbs;
– cut the remaining butter into small pieces and spread it on top;
– bake at 175 degrees for about 50 minutes;
