Best Pasta Timballo Layered With Eggplant Bolognese Ragu Hardboiled Egg And Scamorza Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT TIMBALLO WITH CAVATELLI



Eggplant Timballo with Cavatelli image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

3 large eggplants, cut into 1/4-inch slices lengthwise
1/4 cup olive oil
Salt and freshly ground black pepper
4 cups tomato sauce, recipe follows
1 pound fresh cavatelli pasta
1 (1 pound) ball fresh mozzarella, chopped
1 cup grated pecorino, plus extra, for sprinkling on top
1/4 cup basil chiffonade, plus basil leaves, for garnish
1 1/2 cups finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
3 large garlic cloves, minced
1 tablespoon dried basil, crumbled
1 bay leaf
Salt and freshly ground black pepper
3 tablespoons olive oil
3 tablespoons tomato paste
2 (28 to 32-ounce) cans whole Italian tomatoes, drained, reserving juice, and chopped into 1/4 to 1/2-inch pieces

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.

TIMBALLO



Timballo image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 21

1 pound fresh pasta sheets
1/4 cup butter, melted, plus 1/4 cup
Basic tomato sauce, recipe follows
2 cups 1/4-inch diced mozzarella
Bechamel sauce, recipe follows
Ground veal, recipe follows
1 cup grated Parmigiano-Reggiano
1/4 cup onion, diced fine
3 tablespoons olive oil
1 (14-ounce) can whole peeled tomatoes
Salt and freshly ground black pepper
6 to 8 leaves fresh basil
6 cups milk
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon nutmeg
Salt and freshly ground black pepper
2 tablespoons butter
1 1/2 pounds ground veal
Salt and freshly ground black pepper
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 375 degrees F.
  • Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry.
  • Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan. Place a layer of pasta to cover bottom of pan. Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Ladle a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering, until there are 3 layers of each. Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce. Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.
  • Bake approximately 30 minutes. Let stand for about 10 minutes before serving.
  • Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour.
  • Bring the milk to a simmer in a saucepot. In a saute pan, combine the melted butter with the flour to make roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside.
  • Melt the butter in a saute pan. Add the veal and cook until brown and cooked through. Season with salt, pepper, and nutmeg. Drain off excess liquid and set aside.

TIMBALLO



Timballo image

Inspired by Mr. Stanley Tucci's movie the Big Night, this is a dish fit for royalty and normal folks. It's a tour de force of fregola, pesto, peas, asparagus, penne with tomato sauce and lasagne noodles with roasted red bell peppers and spinach.

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 26

Kosher salt
1 pound organic penne pasta
Sauce:
1/2 cup extra-virgin olive oil
1 onion, peeled and minced
3 cloves garlic, peeled and minced
1/2 teaspoon baharat
1/2 teaspoon crushed red chile flakes
1/2 teaspoon fennel seeds
1/2 teaspoon turmeric
28 ounces crushed canned tomatoes, such as Bianco Dinapoli
1/2 cup grated Pecorino-Romano
Kosher salt
8 ounces fregola pasta
1 pound asparagus, trimmed
1 cup shucked fresh peas
1/2 cup store-bought or homemade pesto
1/2 cup grated Pecorino-Romano
Kosher salt
4 dried pasta sheets, broken in half
3 red bell peppers
2 tablespoons extra-virgin olive oil
3 cups baby spinach
2 ounces extra-virgin olive oil
8 ounces mozzarella, sliced into 1/4-inch-thick slices
3 ounces grated Parmesan

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.

Related Topics