Rice and zucchini 'Lucyl style' timbale

Rice is a higly nutritive food, great ingredient for vegetarian diets, is used worldwide in a countless number of recipes. Main ingredient for risotto, timbales, salads, delicious filled vegetables is perfect in vegetarian diets for its adaptability, even if to keep fit it's important not to exagerate with seasoning and servings. Sided with legumes to enhance the protein supply for a spring main course, or, if you don't want to renounce to the taste of 'risotto', you can prepare e timbale to bake and serve tepid with grilled seitan and a fresh salad with seasons fresh fruit. The origin of the recipe has most probably its roots in one of the many ways to recycle the day before 'risotto', or to make some healthy home economics, basic principle of Italian cuisine creativity. The main ingredient being the traditional risotto, possibly with kitchen garden or at least season's and 0miles vegetables, to prepare with vegetable broth, extra virgin PDO olive oil and fresh ingredients. A good suggestion is to add some spice that combines well with cheese and savours the tofu, such as turmeric, ginger, mild curry, without covering the natural flavour of seasons vegetables. Variations are almost infinite and there's nothing else to do than freeing the imagination to invent new recipes.

Exttra virgin PDO olive oil
Parboiled or whole wheat rice

Breadcrumbs
Mix of hard and soft cheeses, sheep Fucino 'caciotta', trentingrana, mozzarella, etc,

Turmeric

Salt
Tofu (optional)

Provinciali herbs

MIld Curry

GInger

Onion 

Freshly picked zucchini
Vegetable broth

Egg 1 (optional)

Seeds for garnishing

Prepaare a traditional risotto browning the onion with te ginger and the provinciali herbs, stir the rice util translucent with the spices and cook adding vegetable broth. On a side prepare the cheeses mix to add to the cooked risotto with an egg. Put the mix in a oiled baking tray, cover with breadcrumbs and grated grana padano grattuggiato, eventually add seeds to garnish and bake in the warm oven (220°C) 20'. Serve tepid, perfect also if refrigerated.

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