Tag: Timbale

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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The recipe of the timbale alla Ciociara – Italian Cuisine

Next Sunday for lunch, instead of the usual lasagne or cannelloni, try to propose a characteristic recipe of the Lazio cuisine, or rather the frusinate: the timbale alla ciociara. Here's how to prepare it

We all know what a is timbale: an oven-baked pasta pie, which can be based on various ingredients, such as rice, pasta, meat or vegetables. But have you ever tried it to the ciociara?

There Ciociaria is the region south of Rome, which roughly coincides with the province of Frosinone. True and genuine land, from here originates the timbale alla ciociara, a dish of poor extraction, present on the party table Sunday noon.

If you want to propose it at home, below you will find the original recipe of the dish, while in our gallery, we give you some suggestion for tasty variants.

How to make the timbale alla ciociara

Ingredients

To make the timbale alla ciociara at home, you need: 400 gr of flour, 6 eggs, 400 gr of mixed minced meat, 3 peeled and passed tomatoes, 1/2 onion, ½ glass of wine, basil, 1 mozzarella, 100 gr of grated parmesan, 10 g of butter, oil, salt and pepper to taste.

Method

First, fresh egg pasta should be prepared. Create a fountain with flour, break 4 eggs inside, adding a pinch of salt. Knead well, until you get a homogeneous dough. Leave it to rest, then roll it out into a thin sheet, cutting it into large squares. Meanwhile, dedicate yourself to the filling: fry the sliced onion in a pan, then add the minced meat. Deglaze with the wine and after it has evaporated, add the peeled tomatoes. At this point, add some basil leaves and season with salt and pepper. Cook the ragù over medium heat for about an hour.

Meanwhile, boil the fresh pasta sheets, drain it al dente, refresh it and drain it on a wet cloth. Then boil the remaining eggs to make them hard.

The time has come to assemble the various ingredients: in a crock pot, put a layer of ragù, then one of pasta. Then again ragù, a few slices of mozzarella, slices of hard-boiled eggs and a sprinkling of grated Parmesan. Repeat the operation three more times. Finish with the ragù, the mozzarella, the parmesan and finally the curls of butter. Bake au gratin in the oven at 150 ° C for about 30 minutes.