Pasta Timballo

Chew Town
Tue, 10 Jun 2014 22:30:37 +0000
I often don’t think of posting pasta recipes. My previous statement might seem a little strange coming from an Italian food blogger, but as I am sure other Italian cooks will agree, pasta dishes tend to become a little habitual for people of our ethnicity.<br /><br />Though the list of exotic fresh ingredients I keep in my fridge waxes and wanes depending on how often I get to the fruit market and what recipes I have on the horizon, there are some pantry staples that are always in constant supply – italian sausage, dried pasta, onions, chilli oil, garlic and continental parsley. I’m sure these ‘staples’ may not be termed as such in your household, but growing up with them being a constant supply in the family home, leads one to some compulsive perpetual re-stocking. These ‘staples’ coupled with the handful of fresh ingredients that might be left at the end of a work week make a cracking pasta when you can’t be bothered shopping.<br /><br />This is not one of those throw together pastas. This is a pasta dish worth sharing. This is a beef mince pasta wrapped in grilled eggplant and more pasta that is baked in a bowl. This might seem like a crazy idea, but it is the perfect pasta to showcase Italian showmanship.<br /><br />I bring you… the Pasta Timballo.<br /><br />Retaining the traditional simplicity of rustic Italian flavours, this is a pasta dish that is anything but simple in its presentation. I have always had a penchant for baked pasta dishes and this is definitely the pinnacle, intended to be the crowning jewel at a feast or celebration. Its a dish that can be prepared the day before, ready to pop in the oven just as guests arrive only to continue baking away while you mingle, unveiled less than an hour later causing a murmur amongst guests and signalling that you are a miracle worker in the kitchen.<br /><br />Effortless in its impressiveness and a relatively simple concept when you boil it down. It is most definitely worth the extra time taken to put it all together.<br /><br />Preheat a griddle over medium high heat. Spray with olive oil and cook the eggplant slices in batches grilling each side until char marks form and the eggplant has softened. Set aside.<br /><br />Spray a large metal bowl with olive oil. Taking 8 of the fresh lasagna sheets layer them one by one over the base of the bowl, slightly overlapping each other and leaving an overhang from the edge of the bowl. Set aside the remaining two sheets for the top. Line the pasta sheets with a layer of grilled eggplant (reserving a few pieces for the top) and then a layer of basil.<br /><br />Add the dried pasta to a large pot of salted boiling water and cook for the time listed on the packet (I cooked mine for 7 minutes)<br /><br />Meanwhile, heat olive oil in a large frypan over medium high heat. Add onion and sauté until translucent. Add beef mince and cook, stirring with a wooden spoon for 4 minutes or until browned. Then add mushrooms and cook for another two minutes. Finally add the pasta sauce and parsley and cook, stirring, till heated through then remove from heat.<br /><br />Drain the pasta and add to the frypan with the mozarella and the Parmigiano-Reggiano. Stir till pasta is well coated with the sauce and season to taste. Add the pasta carefully to the inside of the layered pasta and eggplant (see image above). Top with the remaining slices of eggplant and the last pasta slices, then fold the overhanging pasta back over the top. Spray with olive oil, cover with alfoil and place in the fridge till you are ready to cook.<br /><br />Preheat oven to 200° Celsius. Transfer the timballo to the oven and bake for 40 minutes until it is piping hot and the edges are golden. Remove from oven and let sit for 10 minutes to cool slightly. Gently turn out onto a dish and serve.<br /><br />The post Pasta Timballo appeared first on Chew Town.
Share on Newzsocial

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000