EGGPLANT TIMBALLO WITH CAVATELLI
Steps:
- Preheat oven to 350 degrees F.
- Place the eggplant slices on top of a sheet tray lined with parchment or waxed paper. Drizzle with oil and season with salt and pepper. Bake in oven until it turns golden brown, about 20 minutes. Remove from oven and let it cool.
- Oil the bottoms and sides of 6 souffle dishes and layer 4 to 5 pieces of eggplant in a circular pattern into each souffle dish, letting excess drape out over the edge.
- Heat up the tomato sauce in a large saucepan. Then turn off flame. Reserve some tomato sauce for plating in a smaller pot.
- In a large pot with boiling salted water, cook the cavatelli pasta for 3 to 4 minutes, and drain.
- In the pot with the sauce, add the partially cooked cavatelli, mozzarella, and pecorino to the tomato sauce and cook over medium heat just to blend well. When hot, stir in the basil chiffonade. Spoon the pasta-sauce mixture into the souffle dishes and fold over the top with excess eggplant. Bake in oven for 4 to 5 minutes.
- To serve, spoon the remaining tomato sauce onto individual plates. Turn a finished timballo upside down onto a large spatula to remove it from the souffle dish, then carefully slide it onto the plates. Sprinkle with pecorino and garnish with a basil leaf.
- In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, bay leaf, and salt and pepper, to taste, in oil over moderate heat, stirring, until vegetables are softened. Stir in tomato paste and tomatoes with reserved juice.
- Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.
SICILIAN TIMBALLO
Sicilian Timballo, a dish for all special occasions. This recipe is featured in the Cooking with Nonna Cookbook!
Provided by Nonna Lydia
Yield 8 Person(s)
Number Of Ingredients 20
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.
EGGPLANT TIMBALE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
GIADA'S EGGPLANT TIMBALE
A Timbale or Timballo depending where you are from, is essentially a pasta or rice pie made in a springform pan. Traditionally the exterior crust is comprised of a thin bread crust, commonly filled with pasta, meat sauce, peas and cheese. Different regions in Italy make it according to their favourite ingredients and traditions. I have heard that Sicilians like to add eggplant for example. I loved Giada's idea of using eggplant instead of bread and it was so delicious. The grilled eggplant added a smokey flavour and it was just divine; one of the greatest comfort food dishes of all time.
Provided by Vanilla Bean Online
Categories Main Dish
Yield 4-6 People
Number Of Ingredients 14
Steps:
- Special equipment: 9-inch springform pan
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant, starting with the base and then place slices all around, overlapping and hanging over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
- Enjoy!
EGGPLANT TIMBALE
I saw this recipe on the foodnetwork channel, courtesy of Giada De Laurentis. You need a 9 in. springform pan.
Provided by Chef Mean Green
Categories Vegetable
Time 1h45m
Yield 1 pan, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper.
- Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet.
- Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes.
- Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat.
- Add the peas and marinara sauce and stir to combine.
- Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F.
- Line the springform pan with the grilled eggplant.
- Be sure that the slices overlap and hang over the edge of the pan.
- Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly.
- Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale.
- Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
- To serve, invert the timbale onto a serving plate and remove the springform pan.
- Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.
- Slice and serve.
Nutrition Facts : Calories 992.7, Fat 55.7, SaturatedFat 16.1, Cholesterol 77.6, Sodium 1316.6, Carbohydrate 85, Fiber 20.9, Sugar 17.7, Protein 29.8
A DRUM OF EGGPLANT AND BUCATINI (TIMBALLO DI MELANZANE E BUCATIN
Making a timballo, or timpano, is an event. It becomes the moment in which ordinary ingredients like macaroni, cheese, and vegetables are transformed into an extraordinary, impressive drum of baked pasta that, when unmolded, receives a standing ovation. The region of Campania claims the timballo as its own and the recipe that follows comes from Sorrento. It calls for bucatini, a thicker cut of hollow spaghetti, which neatly nestles and holds the ingredients together. It is customary in Campania to use buffalo milk mozzarella, a cheese with a delicate texture and superb taste, but it is very perishable and not readily available. Fresh cow's milk mozzarella can be used instead. Assembling the timballo is easy when done in stages. Make the sauce several days ahead; cube the cheese and cook the marble-size meatballs 2 days ahead. Patience is the key to the unmolding; you will get much neater wedges by allowing the timballo to cool for about 20 minutes - and the joy of tasting that first forkful will be worthy of the best drumroll.
Provided by Cook4_6
Categories European
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Cut off the stems of the eggplants and discard. Slice the eggplant lengthwise into 1/4-inch-thick slices.
- Salt and layer the eggplant slices in a colander set over a bowl.
- Place a large bowl of water on top of the slices to act as a weight. Let the eggplant "sweat" for at least 1 hour to remove the excess water.
- Butter a 9 x 3 1/2-inch-deep round mold or cake pan and coat the inside evenly with the 1/2 cup bread crumbs.
- Shake out the excess crumbs and refrigerate the mold until ready to fill.
- To make the sauce:
- In a large saucepan, heat the olive oil and cook, stirring, the onions, carrot, and celery until they soften.
- Add the garlic and cook, stirring, until the garlic softens.
- Stir in the tomatoes, red wine, and bay leaf.
- Cover the pan and simmer the sauce for 30 minutes.
- Season with salt and pepper and set aside. Remove the bay leaf before using.
- Cook the bucatini according to the directions.
- Drain and transfer to a large bowl. Set aside.
- In a medium-size bowl, combine the veal, egg, white wine, the 2 tablespoons grated Pecorino, bread crumbs, and salt. Mix gently to just combine the ingredients. Form marble-sized meatballs with your hands.
- Note: Instead of frying the meatballs, bake Bake the meatball on a lightly greased cookie sheet at 350ºF until nicely browned, about 20 minutes.
- Transfer the meatballs to the bowl with the bucatini. Add the mozzarella, parsley, and 2 cups of the tomato sauce. Stir to combine the ingredients well and set aside.
- Rinse and dry the eggplant slices.
- Heat the peanut oil in a large sauté pan over medium-high heat. Fry the eggplant slices a few at a time until they soften, about 2 minutes on each side.
- Drain the slices on brown paper.
- Use additional oil if the pan seems dry.
- Preheat the oven to 325ºF.
- Line the prepared mold with the eggplant slices, draping them lengthwise over the bottom and overlapping them up the sides of the mold. There should be about a 3-inch overhang over the top edges of the mold. Make sure there are no open spots and that the mold is completely lined with the slices.
- Spoon the bucatini mixture evenly in the mold, packing it down with a wooden spoon all the way around.
- Fold the overhanging slices of eggplant in over the top of the mold; the mixture should be completely encased by the eggplant.
- Spread 1/2 cup of the remaining tomato sauce over the top of the mold and sprinkle with the 1/4 cup Pecorino.
- Bake the timballo, uncovered, for 45 minutes. It is done when the timballo shrinks a bit along the sides and a knife will easily move along the sides.
- Remove the mold from the oven and loosely cover the top with a sheet of aluminum foil. Let the mold stand for 20 minutes.
- Heat the remaining tomato sauce. Remove the foil from the timballo and run a butter knife around the inside edges to loosen it. Place a serving dish larger than the mold over the top and carefully invert it onto the dish.
- Cut the timballo into wedges and serve with additional sauce on the side.
- Tip: Use fresh mozzarella cheese, but if it is not available, substitute pasteurized.
Nutrition Facts : Calories 355.2, Fat 21.9, SaturatedFat 6.1, Cholesterol 71.6, Sodium 827.5, Carbohydrate 22.9, Fiber 7.5, Sugar 7.8, Protein 17.3
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