Name: Timballo of Leek, Zucchini and Basil
Yield: Serves 4
Ingredients: 10 basil leaves, shredded; ¼ teaspoon ground nutmeg; 70 g (2½ oz) thinly sliced prosciutto, cut into strips; 90 g (3¼ oz/⅓ cup) sour cream; pinch of saffron threads; 125 ml (4 fl oz/1½ cup) dry white wine; 1 onion, finely chopped; 2 garlic cloves, crushed; 750 ml (26 fl oz/3 cups) chicken stock; 50 g (1¾ oz) butter; leaves from 2 thyme sprigs; 50 g (1¾ oz/½ cup) grated parmesan cheese; 440 g (14 oz/2 cups) risotto rice; 2 tablespoons olive oil; 2 leeks, thinly sliced; 400 g (14 oz) thin zucchini (courgettes), thinly sliced on the diagonal

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Timballo of Leek, Zucchini and Basil

Ingredients

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