Timballo Recipes

TIMBALLO SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread olive oil into the bottom of a cast-iron skillet or large baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast-iron skillet. Top with mozzarella cheese in a layer and sprinkle with Parmesan cheese.
• Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.

SICILIAN TIMBALLO

Steps:

• Get authentic Sicilian Anelletti Pasta HERE Make the Crust: In a stand mixer, add the flour, salt and the butter cut in cubes. Let the flour absorb all the butter. Add the eggs and let them mix well. Add enough milk (about 1/4 + Cups) until you have a firm ball of dough. Let it rest. Prepare the Eggplant: Wash, peel and slice the eggplant longways about 1/4" tick. Lightly fry all the eggplant slices in olive oil and set aside. Boil the Pasta: In salted water, cook the Anelletti pasta to just before Al Dente. Drain the pasta, blanch it with very cold water and set aside. Make the Meat Sauce: Add 3 Tbs of EV olive oil in a pot followed by the garlic. Once the garlic turns blonde, add the chopped meat. Let the meat brown and add the white wine. Let the alcohol evaporate and add the bay leaves to be removed once the sauce has cooked and cooled off. Add salt and Peperoncino, as desired, and the fresh parsley. Add the crushed tomatoes and the peas. Let the sauce cook for about 5 mins., set aside to cool. Assembly the Timballo: Pre-heat the oven to 350F. Butter and flour a 9" spring-form pan. Mix the pasta and the meat sauce. Take the dough and split it 60/40. Take the larger piece of dough and roll it with a pin to about 1/4" thick and large enough that will line the bottom and the sides of the pan. Place the rolled dough in the pan and cut any excess dough overflowing from the sides. Line the borders of the pan with slices of eggplant with half hanging from the sides of the pan. Line the bottom of the pan with eggplant as well. Line the bottom with a layer of mozzarella. Cover the mozzarella with a layer of pasta until midway into the pan. Add a layer of eggplant and a layer of mozzarella. Cover to the top with pasta to form a little dome. Add another layer of mozzarella and flip over it the eggplant hanging from the sides of the pan. Roll the remaining dough to 1/4" and place over the pan to seal the entire Timballo. Cut any excess dough hanging from the sides and with your fingers seal the bottom and top dough together. Decorate the top of the Timballo as desired and give it a good coating of egg wash. Bake for about 1 to 1 1/4 hours until you have the desired color on top.

TIMBALLO

Steps:

• For the base pasta layer: Bring a large pot of salted water to a boil. Cook the penne for 10 minutes. Then chill in an ice bath after cooking until cool to the touch. Drain and set aside in a large bowl.
• For the sauce: Heat a 12-inch cast-iron pan over medium-high heat and add the oil. Once, heated, add the onions, garlic, baharat, red chile flakes, fennel seeds and turmeric and cook for 5 minutes. Add the tomatoes and cook for another 15 minutes. Puree with an immersion blender if the tomato pieces are large. Season with salt. Add the sauce to the cooked penne pasta along with the Pecorino-Romano. Stir to combine and keep at room temperature.
• For the fregola layer: Bring a large pot of salted water to a boil. Cook the fregola pasta for 12 minutes scoop out to drain. Set aside in a large bowl. Add the asparagus to the boiling water and let cook until brightened in color, 2 to 3 minutes. Remove to a large plate and let sit until just cool to the touch. Add the peas to the boiling water and let cook until brightened in color, about 2 minutes. Drain and set aside in a large bowl.
• Cut the asparagus into 1-inch pieces and add to the bowl with the peas. Add the pesto and stir to combine. Add the fregola and stir to combine. Set aside.
• For the lasagna layer: Bring a large pot of salted water to a boil. Preheat a pizza oven or oven to broil.
• Boil the pasta sheets for 3 minutes and chill in ice water. Set aside.
• Put the peppers onto a sheet tray and put in the oven to char on all sides, about 10 minutes total, rotating as needed. Remove from the oven and put into a bowl. Cover with plastic wrap and allow to steam for 10 minutes. Once cool enough to handle, remove from the bowl and carefully remove most of the charred skin. Stem, seed and slice the red peppers into thick slices and set aside.
• Put a 12-inch cast-iron pan over medium-high heat and add the oil. Once heated, add the spinach, season with salt and toss to combine, allowing the spinach to wilt, about 3 minutes. Set aside.
• For the timballo assembly: Oil a 14-inch cast-iron pan. Add a 1-inch layer of base penne mixture (about 1/3 of the mixture) and flatten. Add half of the fregola/pea mixture and flatten again. Add a layer of the cooked and cooled lasagna sheets to cover. Cover with half of the wilted spinach, half of the roasted red pepper slices and half of the fresh mozzarella slices. Repeat all the layers, finishing with the base penne mixture and garnish with the Parmesan.
• Bake until golden brown and bubbly, about 20 minutes.

MY TIMBALLO

Steps:

• Heat oven 350.
• Combine the meats.
• Soak bread in half and half for 5 minutes. Squeeze dry.
• Add to meat.
• Stir in the eggs, parsley, basil, parmesan, salt and pepper. Mix well. Set aside.
• Combine the macaroni, mozzarella, parmesan and 1 cup of the sauce. Set aside.
• Spray a 9 inch springform pan with non-stick spray and olive oil. Line with waxed paper.
• Line with prosciutto.
• Press 2/3 of the meat mixture on top, spreading to come up sides.
• Fill with macaroni.
• Roll out remaining meat mixture between plastic wrap to form a 9 inch circle.
• Place on top, sealing edges. Cover with foil.
• Place on a baking sheet. Bake 30 minutes.
• Uncover. Bake 15 more minutes.
• Remove from oven. Let stand 5 minutes.
• Run a knife around edges. Place a platter on top. Invert. Cut in wedges.
• Heat remaining sauce. Place on plates. Top with Timballo.
• YUM!

TIMBALLO

Steps:

• For meat sauce:
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes. Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes. Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool sauce and discard bay leaf.
• For pasta:
• Cook pasta in a 6- to 8-quart pot of boiling until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. Cool pasta, spread in a baking pan, to warm.
• For chard in béchamel sauce:
• Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. Drain chard and squeeze handfuls, then finely chop.
• Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat.
• Assemble and bake timballo:
• Put oven rack in lower third of oven and preheat oven to 375°F.
• Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. Arrange one third of remaining pasta over meat sauce in soufflé dish and top with all of chard, then another layer of pasta (about half of remainder). Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. Top with remaining pasta. (You may have pasta left over.) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil.
• Bake in a in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. Remove soufflé dish from water bath and let stand, covered, 15 minutes. Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. Remove soufflé dish and remaining parchment.

TIMPANO ALLA "BIG NIGHT"

Steps:

• Prepare the dough: Place flour, eggs, salt and olive oil in the bowl of a stand mixer fitted with a dough hook. (A large-capacity food processor may also be used.) Add 3 tablespoons water and process. Add more water, 1 tablespoon at a time, until mixture comes together and forms a ball. Turn dough out onto a lightly floured work surface and knead to make sure it is well mixed, about 10 minutes. Set aside to rest for 5 minutes. (The dough may be made in advance and refrigerated overnight; return to room temperature before rolling out.)
• Flatten dough on a lightly floured work surface. Dust top with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16-inch thick and is the desired diameter. (To calculate the diameter for the dough round, add the diameter of the bottom of a heavy 6-quart baking pan, the diameter of the top of the pan and twice the height of the pan.) Grease the baking pan generously with butter and olive oil. Fold dough in half and then in half again, to form a triangle, and place in pan. Open dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping extra dough over the sides. Set aside.
• Prepare the filling: Heat oven to 350 degrees. Have salami, provolone, hard-cooked eggs, meatballs and ragù sauce at room temperature. Stir 1/2 cup water into sauce to thin it. Toss pasta with olive oil and allow to cool slightly before tossing with 2 cups sauce. Distribute 4 generous cups of pasta on bottom of timpano. Top with 1 cup salami, 1 cup provolone, 3 eggs, 1 cup meatballs and 1/3 cup Romano cheese. Pour 2 cups sauce over ingredients. Repeat process to create additional layers until filling comes within 1 inch of the top of the pan, ending with 2 cups sauce. Pour beaten eggs over the filling. Fold pasta dough over filling to seal completely. Trim away and discard any double layers of dough. Make sure timpano is tightly sealed. If you notice any small openings cut a piece of trimmed dough to fit over opening. Use a small amount of water to moisten these scraps of dough to ensure that a tight seal has been made.
• Bake until lightly browned, about 1 hour. Cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (and reaches an internal temperature of 120 degrees), about 30 minutes. Remove from oven and allow to rest for 30 or more minutes to allow timpano to cool and contract before attempting to remove from pan. The baked timpano should not adhere to the pan. To test, gently shake pan to the left and then to the right. It should slightly spin in the pan. If any part is still attached, carefully detach with a knife.
• To remove timpano from pan, place a baking sheet or thin cutting board that covers the entire diameter on the pan on top of the timpano. Grasp the baking sheet or cutting board and the rim of the pan firmly and invert timpano. Remove pan and allow timpano to cool for 30 minutes. Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom. Then slice timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces. The cut pieces should hold together, revealing built-up layers of great stuff.