Wednesday, November 1, 2023
HomePastamake timballo – recipe | Italian foods and drinks

make timballo – recipe | Italian foods and drinks


As followers of Stanley Tucci’s directorial debut, Massive Night time, will know, “timpano is a pasta with a particular crust, formed like a drum … and inside are … all an important issues on this planet”. Extra generally often known as a timballo, its movie star attractiveness additionally pop up in Luchino Visconti’s 1963 adaptation of Giuseppe Tomasi di Lampedusa’s The Leopard. Might its subsequent outing be in your dinner desk?

Prep 20 min
Cook dinner 1 hr 45 min
Serves 8-10
Price About 70p a head

2 tbsp olive oil, plus additional for greasing and frying
3 giant aubergines
Salt and black pepper
1 fats garlic clove
, peeled and crushed
1 pinch chilli flakes (non-compulsory)
700ml passata, or tinned tomatoes, whizzed
1 bunch recent basil, leaves and stalks separated
1 tsp sugar
, or balsamic vinegar (non-compulsory)
50g parmesan, pecorino or vegetarian different, grated
500g dried pasta – rigatoni, macaroni, anelli or related work properly
250g mozzarella, drained

1 Pastry or aubergine shell?

Evenly grease a deep baking dish or cake tin about 20cm in diameter. Notice, Tucci’s household timballo, the recipe for which is in his ebook Style: A Life Via Meals, and simply discovered on-line, has a traditional pastry crust, however I’ve gone for a lighter Sicilian timballo di melanzane, which has an aubergine shell.

2 Slice and salt the aubergines

Slice the aubergines about ½cm thick (I like to cut them into rounds, because I think they look prettier, but long strips are easier to work with, so it’s up to you) and sprinkle very lightly with fine salt. Leave to sit in a colander for at least 30 minutes. (This stage is optional, but it does give the aubergines a better flavour.)

Slice the aubergines about ½cm thick (I like to chop them into rounds, as a result of I feel they appear prettier, however lengthy strips are simpler to work with, so it’s as much as you) and sprinkle very flippantly with tremendous salt. Depart to sit down in a colander for not less than half-hour. (This stage is non-compulsory, but it surely does give the aubergines a greater flavour.)

3 Begin the sauce

Felicity Cloake’s Timballo 04a. While they’re salting, make the sauce. Pour the two tablespoons of olive oil into a large saucepan on a medium heat. Add the garlic and chilli flakes, if using, and fry, stirring, for a minute. Add the passata, wash out the bottle with a little water, and add this to the pan, too.

Whereas they’re salting, make the sauce. Pour the 2 tablespoons of olive oil into a big saucepan on a medium warmth. Add the garlic and chilli flakes, if utilizing, and fry, stirring, for a minute. Add the passata, wash out the bottle with just a little water, and add that to the pan, too.

4 End off the sauce

Felicity Cloake’s Timballo 04b. Fish out and discard the basil stems, taste and season, adding the sugar if necessary. Stir in the grated cheese and the basil leaves.

Carry to a simmer, then flip down the warmth, add the basil stems (put aside the leaves for now), season with just a little salt and cook dinner gently for about half-hour, till the sauce is pretty thick. Fish out and discard the basil stems, style and season, including the sugar if vital.

Stir within the grated cheese and the basil leaves.

5 Fry the aubergines

Felicity Cloake’s Timballo 05a. Fill a frying pan with about 1cm oil and put it on a high heat. Once hot, fry the aubergines in batches until they’re floppy and lightly golden on both sides, then drain on a plate or tray lined with kitchen paper. Make sure the pan comes back up to temperature before adding another batch, so the aubergines don’t soak up too much oil.
{Photograph}: Robert Billington/The Guardian. Meals styling: Loïc Parisot.

Fill a frying pan with about 1cm oil and put it on a excessive warmth. As soon as sizzling, fry the aubergines in batches till they’re floppy and flippantly golden on each side, then drain on a plate or tray lined with kitchen paper. Ensure the pan comes again as much as temperature earlier than including one other batch, so the aubergines don’t take in an excessive amount of oil.

6 Par-cook the pasta

Felicity Cloake’s Timballo 06a. Par-cook the pasta. Gently reheat the sauce. Cook the pasta in salted boiling water until very al dente – about four minutes less than the suggested cooking time – then drain well, tip into the sauce and cook for another minute. Take off the heat and turn on the oven to 180C (160C)/350F/gas 4.

Gently reheat the sauce. Cook dinner the pasta in salted boiling water till very al dente – about 4 minutes lower than the urged cooking time – then drain properly, tip into the sauce and cook dinner for an additional minute. Take off the warmth and activate the oven to 180C (160C)/350F/gasoline 4.

7 Line and fill the tin

Felicity Cloake’s Timballo 07a. Line and fill the tin Securely wrap the base of a loose-bottomed cake tin in foil and put it inside a larger baking tin in case of leakage. Use the aubergine slices to line the entire insides of the tin, arranging them so they overlap the rim.

Securely wrap the bottom of a loose-bottomed cake tin in foil and put it inside a bigger baking tin in case of leakage. Use the aubergine slices to line the complete insides of the tin, arranging them so that they overlap the rim.

Felicity Cloake’s Timballo 07b.Tip half the pasta mix into the aubergine casing, then tear (or cut) the mozzarella into pieces and scatter these in a layer on top. Add the remaining pasta.

Tip half the pasta combine into the aubergine casing, then tear (or minimize) the mozzarella into items and scatter these in a layer on prime. Add the remaining pasta.

8 Bake the timballo

Felicity Cloake’s Timballo 08a. Cover the top with foil (you can make it in advance up to this stage), then bake for 45 minutes. Remove, and leave to rest and cool to warm or room temperature. Put a serving dish or board on top of the timballo, then turn over, unclip and release.

Fold the overhanging slices of aubergine excessive of the filling, and fill in any uncovered patches with the remaining aubergine (you’ll have leftovers, however that’s higher than risking a patchy timballo). Cowl the highest with foil (you can also make it upfront as much as this stage), then bake for 45 minutes. Take away and depart to relaxation and funky to heat or room temperature.

Put a serving dish or board on prime of the timballo, then flip over, unclip and launch.

Felicity Cloake’s Timballo: finished dish. (Last stage: Put a serving dish or board on top of the timballo, then turn over, unclip and release.)

9 Variations on the theme

It is a very adaptable dish: in addition to the mozzarella, you might additionally add layers of meatballs, ham or salami, sliced hard-boiled eggs, cooked seafood, roast greens, sauteed mushrooms or greens. Basically, absolutely anything you assume will pair properly with tomatoey pasta will work right here. Simply be sure that any greens are cooked, so that they don’t make issues go soggy.

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