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1
Bring a large pot of salted water to a boil.
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2
Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes.
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3
Drain, shaking the colander to remove any excess water.
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4
Spread the rice on a rimmed baking sheet and let cool.
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5
Preheat the oven to 450 degrees F and place a baking sheet on the middle rack.
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6
Melt 2 tablespoons butter in a large skillet over medium-high heat.
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7
Add the onion and cook until soft, about 8 minutes.
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8
Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes.
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9
Tear the basil and add to the skillet along with the garlic and tomato paste.
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10
Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes.
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11
Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet.
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12
Cook, stirring occasionally, until thickened, 15 to 20 minutes.
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13
Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter.
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14
Coat the pan with the breadcrumbs, tapping to remove any excess.
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15
Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork.
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16
Put the cooled rice in a bowl; add the egg mixture and stir to combine.
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17
Transfer about two-thirds of the rice mixture to the prepared springform pan.
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18
Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer.
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19
Place the provolone slices over the rice in the pan.
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20
Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top.
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21
Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese.
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22
Put the pan on the hot baking sheet and bake until golden, about 20 minutes.
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23
Transfer to a rack and let cool, 5 minutes.
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24
Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan.
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25
Slide a spatula under the timbale and transfer it to a platter.
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26
Thin the remaining sausage filling with a splash of water and reheat.
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27
Serve with the timbale.
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28
Photograph by Anna Williams
