Timballo of pasta 

The timballo is a classic of southern cuisine, brought to Sicily probably by the Arabs. The timbale of macaroni is a real dish for winter. More than a first course, it is a real single dish because it has everything you need for a complete meal and even more. The taste is really rich and particular and the appearance very scenic. According to the popular tradition of Puglia, the timbale of macaroni is particularly prepared in the period of the year that coincides with Easter, dedicating it precisely to Easter Monday. 

The timbale of pasta is a delicious and simple dish, preferably winter because it involves the use of the oven and because it is generally very caloric. Excellent for taking out of the fridge the leftovers of the day before, it can be prepared with any ingredient, at the moment or using leftovers of pasta already seasoned. The Timballo di pasta is a rich, tasty and spectacular first course but at the same time simple to prepare: and placed standing in a ring-shaped pan, covered with béchamel sauce that will bind the baked pasta timbale enclosing it in a delicious crust au gratin! Simply amazing!

Ingredients 

400 GRAMS FLOUR

200 GRAMS BUTTER

5 EGG YOLKS

2 EGGS

100 GRAMS SUGAR

300 GRAMS WHOLE WHEAT SEMOLINA PASTA

500 GRAMS TOMATO PULP

GARLIC TO TASTE

ROSEMARY TO TASTE

SAGE TO TASTE

THYME TO TASTE

SALT TO TASTE

PEPPER TO TASTE

30 GRAMS STALE BREAD

WHOLE MILK TO TASTE

130 GRAMS GRAIN

1 TBSP CONCENTRATED TOMATO

20 GRAMS DRIED MUSHROOMS

1 LITER WHITE WINE

50 GRAMS STRETCHED BACON

OLIVE OIL TO TASTE

150 GRAMS MINCED MEAT

2 ONION

150 GRAMS PORK SAUSAGE

200 GRAMS CANNED PEAS

200 GRAMS FIORDILATTE MOZZARELLA

Preparation

Start the processing of the recipe timbale of macaroni from the preparation of the sauce: fry an onion and bacon chopped with 2 tablespoons of oil, add the tomato pulp and concentrate, adjust salt and pepper. Cook over low heat for about an hour, until you get a thick sauce, then add the chopped herbs. Prepare the meatballs, mixing the meat with the bread softened in a little milk, an egg, 30 g of parmesan cheese and a pinch of salt. Take small portions of the mixture and form many small meatballs, to be fried in plenty of hot oil. While the meatballs are frying, start cooking the filling: fry the chopped onion with a little oil. When it has taken color, add the peas and sausage into small pieces, wet with the wine and let it evaporate. Add a few tablespoons of the prepared tomato sauce and mushrooms, which you have already previously softened in water. Now add the meatballs to the sauce, continue cooking for 10 minutes, adjusting salt if necessary. After these operations, prepare a pastry with flour, butter, egg yolks and sugar: wrap it in plastic wrap and keep it in the fridge for 10 minutes. While you wait, boil the macaroni al dente and season with the remaining tomato sauce and half of the parmesan cheese. Prepared the base of the filling, begin to compose the timbale of macaroni. Take a cake tin, lining with baking paper and spreading 2/3 of the pastry: it must slightly protrude from the mold. Pour the macaroni inside, cover with the filling, with the slices of mozzarella and the parmesan cheese. Continue in layers alternating dough, filling and cheese, until the mold is filled. Close the timbale by spreading the remaining pastry in a disc of the diameter of the mold and place it on the filling; Bring the excess dough back inward and pinch it all around to seal it. Drill a hole in the center of the timbale. Brush with an egg and bake in a preheated oven at 180 C degrees for about an hour. Serve the timbale of macaroni still warm.