Ciao
a tutti!! I’m very excited to share that I have been invited to be a La Cucina
Italiana Blogger Ambassador. La
Cucina Italiana is an amazing magazine dedicated to Italian cuisine, it’s
one of my favorites!! My first “assignment” was to create an original pasta
dish using one of three cuts of Delverde Pasta that I was sent. I
went with the Mezzi Rigatoni for my….drum roll please….Timballo!!
A
Timballo is an Italian dish made with baked pasta and whatever delicious
ingredients you want to add. Meat? Why
not! Veggies? Sure! Cheese? But of course! There really are no limits, that’s
part of the fun. Every family has their own version and this is mine, which I
named after my late Nonna Nettie. I made my Timballo encased in beautiful, thin
slices of grilled eggplant. Inside, you will find wonderful layers of different
textures, flavors and all around deliciousness. There is a layer of the
Delverde Mezzi Rigatoni with some of the liquid from my Bolognese, there is a
layer of Bolognese and there is a layer of a ricotta and parmigiana blend. Buon
Appetito!!
Timballo
alla Nettie
The
Bolognese Layer
4 cloves
garlic
2 stalks
celery, roughly chopped
2 medium
yellow onions, roughly chopped
1 medium
carrot, roughly chopped
1/4 cup
extra-virgin olive oil
4
tablespoons unsalted butter
2
tablespoons kosher or sea salt
1
teaspoon ground black pepper
1
teaspoon ground nutmeg
¾ pound
of ground beef, at room temperature
6 Italian
sausage links, casing removed
½ pound
of chicken
1 cup dry
white wine
2 cups
meat broth, preferably homemade
2 cups
heavy cream
Put garlic, celery, onions and carrots in a food processor and process
until very finely chopped. Add oil and butter to a heavy-bottomed pot over
medium heat. Let melt. Add the finely chopped vegetables, sprinkle with half of
the salt, pepper and nutmeg and cook until softened and most of the liquid has
evaporated.
Add the ground beef and sausage, breaking apart as
much as possible. Sprinkle with the remaining salt, pepper and nutmeg and cook,
stirring frequently, until the meat looks fully cooked, about 30 minutes. Add the white wine and allow the liquid to
reduce by half. Add the broth. Add the chicken and allow to cook for an
additional ½ hour. When the chicken is cooked, take it out and chop very
finely. Put the chicken back in the pan. Add the cream and tomato puree. Bring
to a simmer and then reduce. Let the ragu cook 3 to 4 hours, stirring occasionally.
Taste for seasoning. You can allow it to sit as long as you have time for so
the flavor really develops. While that is cooking, start preparing your
eggplant…
The
Eggplant Layer
2
large eggplants
4
tbsp. olive oil
First,
you will want to clean your eggplant. Next, using a mandoline, cut your
eggplant holding it on its side in long thin strips. Once you have cut enough
eggplant, prepare a large grill pan with the olive oil and begin grilling your
eggplant. Just briefly grill it so the eggplant is cooked through, since the
eggplant is thin, it will cook pretty quickly. Once you are done grilling all
of the eggplant, put the slices on a plate to cool. After around ten minutes,
you can start making the eggplant “encasing” for the Timballo.
You
will want to use a very large cake pan, preferably one with a removable bottom,
the one I used was a 9 by 5 inch cake pan. You will first want to spray the
cake pan with a non-stick spray. First, start draping some of the eggplant
slices over the rim on the pan, overlapping with each other to cover the entire
side of the pan and hanging over the rim. Once the entire rim is covered, start
layering the slices on the bottom, making sure it is completely covered. The
idea is to have enough eggplant hanging off of the side so you can then “close”
the timballo. Save a few slices to top the timballo with.
Now
you can prepare your Ricotta Parmigiana Layer…
The
Ricotta Parmigiana Layer
1
cup of ricotta
½
cup of parmigiana
1
tsp. salt
1
tsp. pepper
1
tsp. crushed red pepper
1
tbsp. dried mixed Italian seasonings
1
egg, beaten
In a medium size bowl, add your ricotta,
parmigiana, salt, pepper, dried Italian seasonings and egg. Thoroughly mix. Now
start preparing the pasta..
The
Pasta Layer
1 box of Delverde Mezzi Rigatoni
Start
boiling a large pot of salted water. Put your pasta in when it is boiling and
cook until al dente. Drain and put the pasta back in the pan and add some of
the Bolognese….there will be a lot of “liquid” that almost separates from the
Bolognese itself because of all the fat from the meat, use a lot of that to
cover the pasta! Now it’s time to assemble the Timballo!!
Assembling
the Timballo alla Nettie
Pre-heat
your oven to 350 degrees. Put your cake pan with the already prepared eggplant
on a sturdy surface. Start off pouring a layer of the pasta in the cake pan,
covering the eggplant surface. Fill with around 2 inches of pasta. Then add a
layer of the Bolognese, around 2 inches. Then add an inch of the Ricotta
Parmigiana Mix. Top with a little more pasta. Then, using the eggplant that is
draping over the side of the pan, bring it over the pasta, almost “closing” it.
Then use your additional eggplant slices to cover the Timballo. Make sure it is
covered with eggplant so nothing leaks out. Put the Timballo on a baking sheet
and put in the oven. Bake for 30 minutes. When it is done, take it out and
allow it to cool for at least half an hour before slicing and serving. When those
30 minutes are FINALLY over, cut yourself a big slice and enjoy!!
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