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.
TOMATO TIMBALES WITH CHEESE SAUCE
Make and share this Tomato Timbales with Cheese Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories < 30 Mins
Time 30m
Yield 12 Timbales
Number Of Ingredients 18
Steps:
- Cheese sauce: Melt the butter, then add 1 tablespoon of cornstarch, and mix well.
- Now add 1 cup of milk, and bring it to the boiling point.
- Mix well, and add the cheese, salt, mustard and paprika.
- Stir until the cheese has melted, and pour over the baked timbales.
- Simmer the tomatoes, corn, water, salt and pepper along with the onion, cloves and sugar for 15 minutes.
- Rub through a sive.
- Add the cracker crumbs and slightly beaten eggs.
- Pour the mixture into greased timbale molds or miniature muffin cups and bake at 350 degrees for 20 minutes or until firm.
- Turn out on a platter and pour the Cheese Sauce over them.
Nutrition Facts : Calories 93.5, Fat 3.9, SaturatedFat 2, Cholesterol 43.6, Sodium 446.5, Carbohydrate 11.9, Fiber 1.1, Sugar 4.6, Protein 3.8
GRILLED BOK CHOY WITH COUS COUS AND TIMBALES WITH TOMATO COULIS
Steps:
- Cook cous cous according to directions, usually 1 to 1 ratio water to cous cous. Bring water to boil with butter and salt stir in cous cous. Remove from heat, cover and allow to sit for 5 minutes then fluff with fork.
- In a bowl combine finished cous cous with red pepper dice, dust spice mix, 2 teaspoons Chili Oil and salt and pepper to taste.
- Press cous cous into ramekins with spoon in order to create a timbale.
- Slice bok choy in half and rinse if necessary. Brush with oil and add salt and pepper.
- In a hot grill pan or on a grill cook until slightly wilted. Place on plate with leaves fanned slightly and unmold timbales of cous cous onto center of bok choy.
- Bring oil to 140 degrees F, add red pepper flakes, stir and allow to steep for 2 hours.
- TOMATO COULIS
- In a blender combine tomatoes, garlic and a pinch of salt and pepper. Blend on high and begin to add olive oil slowly. Mixture will emulsify as oil is added. Taste seasonings
- and adjust with salt and pepper if needed. Place into a squeeze bottle and paint over cous cous and bok choy. Can garnish with spicy onion sprouts.
CHEESE TIMBALES WITH TOMATO COULIS
This is from the Amore Italian Tomato Paste package. I haven't tried it yet, but thought it sounded good. Prep time is a guess on my part.
Provided by HeatherN
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk together the milk, eggs, cayenne, salt and pepper. Stir in the cheeses. Spoon mixture into 6 six-ounce ramekins. Place ramekins in a shallow pan and pour hot water around them to a depth of 1 inch. Bake in preheated 350 F oven for 45 minutes until lightly browned.
- While timbales bake, prepare the tomato coulis. Heat the butter or olive oil in a nonreactive pan and saute the onion and garlic until softened. Add the tomato paste, water, thyme, salt and pepper. Stir to blend all ingredients and simmer 3-4 minutes.
- Timbales may be served in the ramekins or turn out onto small plates. Spoon the warm tomato coulis over or around the timbales.
- Serves 6.
- Note: Tomato coulis is delicious on poached chicken or fish.
Nutrition Facts : Calories 217.4, Fat 15.7, SaturatedFat 8.4, Cholesterol 213.8, Sodium 476.1, Carbohydrate 6, Fiber 0.5, Sugar 1.7, Protein 13.2
OPEN-FACED CRAB RAVIOLI WITH TOMATO SHRIMP COULIS
Steps:
- Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter. Lay out on oiled parchment paper and reserve.
- Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper.
GRILLED TOMATO AND CHEESE
Butter does more for a grilled cheese than just browning the bread. Using cultured butter, one made with fermented cream, can add depth and a touch of sweet and tangy richness, thereby elevating the sandwich to new heights.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
- Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
- Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL
Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they're even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it's nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.
Provided by Melissa Clark
Categories dinner, easy, quick, weeknight, salads and dressings, main course
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
- Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
- Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.
AUBERGINE TIMBALES WITH GOAT'S CHEESE
These vegetarian dishes, from Gordon Ramsay, are great for a party as they can be made ahead, and look stunning
Provided by Gordon Ramsay
Categories Dinner, Vegetable
Time 1h15m
Number Of Ingredients 16
Steps:
- Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
- For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
- Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
- To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
- Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.
Nutrition Facts : Calories 466 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.69 milligram of sodium
GOAT CHEESE TURNOVERS WITH TOMATO COULIS AND BASIL PUREE
From the Essence of Emeril, this is a showstopper! So worth the effort! The servings is an estimate.
Provided by Sharon123
Categories Cheese
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- For the Tomato Coulis: In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes.
- Add garlic and cook for 1 minute longer before adding the tomatoes.
- Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.
- Serve warm with hot turnovers and basil puree.
- For the Basil Puree: Combine all ingredients in a blender and puree.
- Transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance.
- Bring to room temperature before serving with Goat Cheese Turnovers with Tomato Coulis.
- For the Goat Cheese Turnovers: In a large skillet saute onions in 3 tablespoons of the olive oil until very soft, translucent and caramelized, stirring frequently, about 15 minutes.
- Set aside to cool.
- In a bowl combine remaining 2 tablespoons of olive oil, chopped herbs, garlic, and goat cheese.
- Stir well to thoroughly combine, season with salt and pepper, and refrigerate until ready to assemble turnovers.
- On a large cutting board or counter lightly dusted with flour, roll out each sheet of puff pastry to a 14-inch square.
- Using a really sharp knife, trim edges so that they're straight, and cut pastry into 4 equal sized squares.
- Mentally divide the squares into 2 triangles, and place 2 heaping tablespoons of the caramelized onions on 1side.
- Using the back of the spoon spread onions out slightly, then top with 3 tablespoons of the goat cheese mixture.
- In a small bowl, lightly whisk the egg.
- Using a pastry brush, brush the edges of the pastry with the egg.
- Fold the unused corner of pastry over the goat cheese and onions and press edges with a fork to seal.
- Lightly brush the top of the turnover with egg wash, and then chill at least 10 minutes in the refrigerator.
- Preheat oven to 400 degrees F.
- When ready to bake, make several small slits in top of pastry and bake on an ungreased baking sheet for 12 to 15 minutes, or until pastry is golden brown and puffy.
- Serve warm or hot with warm Tomato Coulis and drizzle with Basil Puree.
Nutrition Facts : Calories 735, Fat 58.1, SaturatedFat 15.5, Cholesterol 48.8, Sodium 606.6, Carbohydrate 42.3, Fiber 3.9, Sugar 7.3, Protein 13.5
WARM GOAT-CHEESE TIMBALES
Steps:
- Make timbales:
- Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
- Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
- Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
- Prepare salad:
- Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
- Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.
CHEESE-TOPPED GRILLED TOMATOES
Prepare Cheese-Topped Grilled Tomatoes from My Food and Family as a scrumptious smart side dish. Cheese-topped grilled tomatoes are a Healthy Living recipe.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Place tomatoes, cut-sides up, in 8-inch square foil pan sprayed with cooking spray. Drizzle with dressing; top with cheeses. Place pan on grill grate.
- Grill 10 to 12 min. or until mozzarella is melted and tomatoes are heated through.
- Sprinkle with herbs.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 3 g, Protein 6 g
More about "cheese timbales with tomato coulis food"
GRILLED CHEESE WITH TOMATO - SPEND WITH PENNIES
From spendwithpennies.com
TOMATO PASSATA | RICARDO
From ricardocuisine.com
SPINACH-PARMESAN TIMBALES WITH TOMATO-BASIL COULIS RECIPE - EAT …
From eatyourbooks.com
GOAT CHEESE ON A TOMATO COULIS | IGA RECIPES
From iga.net
VEGETABLE TORTA WITH TOMATO COULIS RECIPE - GRACE PARISI - FOOD
From foodandwine.com
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED PEPPER …
From foodnetwork.cel30.sni.foodnetwork.com
CHEESE TIMBALES WITH TOMATO COULIS RECIPE - FOOD NEWS
From foodnewsnews.com
WORLD BEST FISH COOKING RECIPES : CHEESE TIMBALES WITH TOMATO …
From worldbestfishrecipes.blogspot.com
CHEESE TIMBALES WITH TOMATO COULIS | FOOD.COM - PINTEREST
From pinterest.co.uk
PARSNIP & BLUE CHEESE MOUSSE | RECIPE | FOOD & STYLE
From foodandstyle.com
FRIED CAMEMBERT CHEESE WITH CURRANT COULIS - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CHEESE TIMBALES WITH TOMATO COULIS | FOOD.COM
From pinterest.com
SEARED CRAB CAKE WITH CORN RELISH, ROASTED TOMATO AND PEPPER …
From foodnetwork.cel30.sni.foodnetwork.com
VEGETARIAN TIMBALE (TIMBALLINO VEGETARIANO) - THE CULINARY CHASE
From theculinarychase.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love