TIMBALLO GENOVESE
Provided by Giada De Laurentiis
Categories main-dish
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- For the sauce: Heat a large Dutch oven over medium-high heat. Add the oil. Season the meat evenly with 1/2 teaspoon salt and add to the hot pan. Cook until the meat is deep brown on the first side, about 4 minutes. Flip and continue to cook until deep, dark brown, an additional 3 minutes on each side. Remove the meat to a plate.
- Reduce the heat to medium and add the onions and an additional 1/2 teaspoon salt. Stir with a wooden spoon, scraping up all the bits from the bottom and coating the onions in the oil from the pan. Cook the onions, stirring often, until deep golden brown, 25 to 30 minutes.
- Add the garlic, carrots and celery and cook until fragrant and soft, another 2 minutes. Clear a little space in the pan so you can see the bottom. Add the tomato paste to that spot and toast the paste, stirring often, until deep red, about 2 minutes. Stir the paste into the vegetables and deglaze with the Marsala. Simmer for 3 minutes to reduce slightly. Place the meat back into the pan and add 3 cups water to cover three-quarters of the way. Nestle the Parmesan rind into the sauce. Reduce the heat to maintain a gentle simmer. Cover with a lid just slightly ajar and simmer, stirring occasionally to prevent sticking, until slightly reduced and the onions are practically melted into the sauce, about 2 1/2 hours.
- Season with the remaining 1 teaspoon salt. Remove the piece of meat and the cheese rind. Discard the rind and save the beef for another use. Using a handheld immersion blender, pulse the sauce to even out the consistency. Stir in the butter until combined. Remove 1 1/2 cups of the sauce and reserve for the assembly.
- For the meatballs: Preheat the broiler to high.
- Mix together the milk, bread and egg with a fork in a medium bowl and let the mixture sit for 5 minutes to thicken. Stir in the Parmesan, oregano and salt. Using your hands, mix in the beef until just combined. With damp hands, scoop 1/2-teaspoon mounds and roll into uniform balls. Place on a rimmed baking sheet. Broil until browned, about 7 minutes. Set aside.
- Reduce the oven temperature to 350 degrees F.
- For the filling: Heat a small skillet over medium heat. Add the oil and bacon and cook, stirring often, until the bacon is crispy and browned, about 5 minutes. Pour off all but 1 tablespoon of the fat. Stir in the peas and salt and remove from the heat.
- For the assembly: Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 2 minutes. Using tongs, remove the pasta from the water and add directly to the sauce in the Dutch oven. Sprinkle the bare pasta with 1 1/2 cups Parmesan and toss well with the sauce. Add 1/2 cup pasta water to loosen slightly and help the sauce coat the pasta, if needed.
- Using the tongs, place half of the sauced pasta in the bottom of a springform pan. Spread 1/2 cup of the reserved sauce on top of the pasta. Sprinkle with the smoked provolone. Follow with the pea mixture, then the meatballs. Sprinkle the meatballs with 1/2 cup Parmesan. Press down slightly to pack. Top with the remaining pasta and 1 cup reserved sauce. Press gently to compress. Top the pasta with the remaining 1 cup Parmesan.
- Place on a rimmed baking sheet and bake until golden brown on top, 50 to 60 minutes. Allow the timbale to rest for 30 minutes before running a knife around the edge and unmolding. Slice with a thin, sharp knife to serve.
TIMBALLO SPAGHETTI CASSEROLE
I came home from a local restaurant and recreated this delicious dish. We serve it with a side salad and crusty bread.
Provided by Tom Wyant
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 671.5 calories, Carbohydrate 68 g, Cholesterol 84.1 mg, Fat 27.3 g, Fiber 8.1 g, Protein 36.7 g, SaturatedFat 10.1 g, Sodium 1563.5 mg, Sugar 16.8 g
FRESH MOZZARELLA AND TOMATO
Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
- Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
TOMATO AND MOZZARELLA BITES
A great way to serve tomato mozzarella salad. Great presentation; always a hit! You can find the bite-sized mozzarella ('Bocconcini') at most supermarkets. If they are on the larger side, cut them in half.
Provided by MADDIECAT
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
- Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 5.4 g, Cholesterol 39.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 9.4 g, SaturatedFat 8.1 g, Sodium 151.8 mg, Sugar 3.3 g
TOMATO-MOZZARELLA TAGLIATELLE TIMBALLO
I subscribe to a neat magazine called "The Week", which is the weekly version of "USA Today" There is always a recipe which is different from anything we usually eat. Loved the looks of this - was a tad daunted by the ingredient list, but after setting up everything before starting, went together easily. Made a lot for 2, but re-heated nicely. I always use more grated cheese in recipes, than listed.
Provided by NurseJaney
Categories Spaghetti
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in large skillet over medium heat.
- Add garlic and saute til aromatic, 2 to 3 minutes.
- Finely crush tomatoes and add to pan with puree.
- Stir in tomato paste, anchovies,and red pepper flakes,.
- Season with salt and pepper.
- Cook 20 minutes, stirring often.
- While sauce cooks, bring large pot of water to rolling boil, and add salt.
- Add tagliatelle and cook according to package directions, until not quite al dente.
- Drain well, turn into large bowl.
- Toss with 2 TBSP butter to keep noodles from sticking together.
- Add tomato sauce, olives, and 1/2 cup grated cheese to pasta.
- Mix well to distribute ingredients evenly.
- Set aside until cooled.
- Heat oven to 300°F.
- Use remaining butter to thickly grease 9-inch springform pan.
- Dust with Panko, coating bottom and sides of pan.
- Add mozzarella to pasta mixture, again mixing well to distribute cheese.
- Scrape pasta into prepared pan, pressing to compact, and smoothing top.
- Sprinkle with remaining grated cheese.
- Bake 45 minutes.
- Let stand 10 minutes.
- Run a thin spatula around inside rim of pan to loosen.
- Remove springform.
- Using sharp knife, cut in wedges to serve.
Nutrition Facts : Calories 466.5, Fat 23.6, SaturatedFat 10, Cholesterol 95.5, Sodium 594.7, Carbohydrate 44.9, Fiber 2.6, Sugar 1.9, Protein 19
TAGLIATELLE IN TOMATO SAUCE
Quick and easy to make pasta with a delicious sauce.
Provided by rraacchhaaeell
Time 40m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- Fill half a saucepan with cold water and bring to the boil before adding your pasta. The pasta will take 5-20 mins depending on if you used dried or fresh pasta. To check the pasta is done, use a fork to taste a small piece. if it is still hard, cook it for a few more minutes.
- Stir occasionally.
- While the pasta is cooking you can start the sauce. Heat the oil in a frying pan and gently saute the onions and garlic- Do NOT let them go brown.
- When the onions and garlic is done, put it into another saucepan with the tomato puree and chopped tomato. Mix together before adding the red pepper and mushroom.
- Let the sauce simmer gently for 10 mins before adding the salt and pepper.
- When the pasta is fully cooked and the sauce is done, serve on a plate or in a large dish with the sauce poured over the top or mixed in witht he pasta. You can also serve it with garlic bread or dough balls.
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