Tag: Timbale

Timbale of artichoke caponata – Italian Cuisine

1) Jumbled up flour with sugar and 2 pinches of salt. Add soft butter, egg and mix by adding 1 dl of ice water, a little at a time. When the dough is smooth, roll it out with a rolling pin on a floured surface. Grease a 14 cm diameter mold and line it with the dough, making it overflow. Coated the inside with the slices of ham, letting them overflow too. Cover with cling film and keep in the fridge.

2) Cut half the artichokes, deleted the internal hay and rub them with 1/2 lemon. Obtained from the orange 6 strips of zest, then cut them into julienne strips; squeeze the juice. Peel and slice the onion, stew it in a pan with 2 tablespoons of oil, unite the artichokes, add salt, add the thyme leaves and half of the zest. Deglaze with the wine and sprinkle with the juice. After 5 minutes, cover and carry on cooking 10 minutes until the artichokes are tender and the cooking juices have evaporated. United capers, olives and 50 g of almonds and turn off the heat.

3) Beat eggs with cream, salt and pepper. Add the artichokes and pour everything into the mold. Fold the slices of ham and excess pasta over the filling and cook at 180 degrees for 60 minutes. Leave warm the timbale and turn it out on a serving dish.

4) Obtained the pomegranate seeds. Cut fillet the remaining almonds and toast them in a pan with a drizzle of oil and the remaining zest for 2 minutes. Out of the fire, add the juice of the remaining half lemon, the pomegranate seeds, the chopped parsley and a pinch of salt. Garnish the timbale with the pomegranate mix and serve warm.

Recipe Timbale of pasta in crust – Italian Cuisine

Ingredients for the timbale:

750 g bechamel
300 g short pasta (half sleeves)
150 g turkey breast
150 g pork pulp
70 g raw ham
20 g dried mushrooms (to soak)
olive oil
200 g butter
salt
grated Parmesan cheese
sage

Ingredients For the shortcrust pastry:

400 g white flour
flour
dry white wine
pepper
butter
one egg and one yolk

Duration: 2 h

Level: Medium

Doses: 12 people

For the recipe for the timbale of crusted pasta, soak the butter and flour by rubbing them between your hands and obtaining a pile of crumbs that you will quickly knead with 100 g of water and a pinch of salt.

Let the pasta rest in the refrigerator and, in the meantime, pass the pork pulp, the turkey breast and the ham to the mixer; mix the obtained with the egg, yolk, salt, pepper; form small meatballs, flour them, brown them in a drizzle of hot oil, flavored with a sprig of sage, blend them with half a glass of wine, cover and simmer for about 10 '.

Boil the pasta al dente, cool it and season with the bechamel sauce, the meatball sauce, the squeezed and chopped mushrooms. Roll out the shortcrust pastry to a thickness of 3 mm, line a 26 cm diameter movable hinged mold with it and fill it with the already seasoned pasta. Sprinkle with plenty of Parmesan cheese, flakes of butter and bake at 200 ° for about 40 '. When cooked, unmold the timbale and serve hot.

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Timbale of ricotta and marjoram – Italian Cuisine

An ancient recipe that combines Sicilian peasant culture with the dishes of noble houses. A rich, ancient timbale, to be made with the original recipe of Casa Planeta. And with which to uncork a bottle of Chardonnay – Sicilia Menfi D.O.C

Planeta house it is a Sicilian winery and its cuisine is the story of a family history, of a land and of the many cultural contaminations it holds. A cuisine that blends the refined art of Monsù with peasant culture.
Here is a recipe from the book Sicilia. The kitchen of Casa Planeta written by Elisa Menduni, a journey through one hundred recipes coming mostly from the handwritten notebooks of the Planeta women, from their intimate and humble way of cooking, of noble, menfitana and Sambuca style, with Palermo influences, as well as telling the culture culinary of the five territories in which the estate produces wine and oil (Vittoria, Noto, Etna and Capo Milazzo).

Ingredients for a timbale

For the ricotta pasta
600 g of cottage cheese
80 g of butter
80 g of lard
120 g of sugar
120 g of flour
2 yolks

For the stuffing
400 g pasta
50 g peas
300 g chicken breast g
150 g Nebrodi cooked ham
100 g durelli chicken
100 g cockscombs
800 g meat base
100 g 00 flour
fresh marjoram to taste
vegetable soup
syrah
marsala to taste
10 g butter
50 g extra virgin olive oil

Method

Fry the chicken and the blanched and freshly floured giblets in a pan with a knob of butter and extra virgin olive oil.

Wet first with Syrah, blend and then again with Marsala. Finally continue cooking by adding vegetable broth.

Remove the chicken and cut into very small pieces, pour it into the sauce adding the peas, the marjoram and the ham cut into matches. Cook the pasta very al dente, season it with the chicken sauce and set aside.

Knead the crust ingredients and in a well greased and floured oven pan begin to spread the dough on the walls and bottom of the pan, fill it with the dough and close the timbale with another dough. Bake at 200 degrees for 1 hour.

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