TIMBALLO DI MACCHERONI E MELANZANE

Among the many dishes on the table at Christmas time, I add this inviting TIMBALLO made with pasta and eggplant.

Timballo
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Curiosity:  The dish gets its name from an ancient percussion instrument, the drum, which was inspired by a cylindrical container where the dish originally was cooked.

Varieties of timballo differ from region to region. Sometimes it’s known as a bomba, tortino sartu (a Neapolitan version) or pasticcio.  Simply, it's an Italian molded dish, typically with pasta or rice with filling of meat or vegetables.  Although there are many versions of timballo, I like the timballo with pasta and melanzane ( eggplant).

The dish is prepared in a dome.  I use a springform pan. 










Ingredients
1/2 lb. pasta (I use Ziti Rigati)
2 small eggplants
2 cups of tomato purée,
1 shallot
1 cup grated provolone
4 oz. butter
1/2 cup breadcrumbs
Sprig of parsley (minced)
1/2 cup extra-virgin olive oil
Salt and pepper

Wash and mince parsley leaves.  Wash the eggplants and cut into small chunks.  Place the eggplant pieces in a colander and under press to eliminate water.  Add some salt and leave under press for 30 minutes.  Remove the eggplant pieces, rinse, dry and fry in olive oil.  Remove and place on paper towels.

Mince the shallot and saute' in a thread of olive oil.  Add the tomato purée, eggplant and parsley.  Mix well and cook for 10 minutes.

In the meantime, cook the maccheroni in salted water.  Drain and mix with tomato sauce.  Butter the springform pan or mold.  Cover with breadcrumbs.  Distribute half of the pasta into the pan or mold.  Add grated provolone.  Add other half of the pasta and remaining provolone.

Bake the timballo for 30 minutes in a pre-heated 375 degree oven.  Remove and let it rest for 5. 

If a mold is used, run a knife around the edge of timballo to loosen, then invert a platter over mold and invert timballo onto platter.   Remove mold and it's ready to serve.

If a springform pan is used, run a knife around the edge of timballo to loosen and remove the springform pan.




 

Home-made Pasta Maritata (Sagne maritate)

Spring is here!  The fresh mint appeared in the yard and so has the fresh garlic. 

            Mint growing

Fresh garlic

It's time to make sagne maritate (married pasta).  It's called "married" because the pasta marries (si sposa) with other ingredients.  This is an old family recipe.

All photo Copyright - ©2011 - La Casa e Il Giardino - picasaweb

Ingredients (Sauce)

1/2 cup chopped mint

1/4 cup chopped fresh garlic (if available)

Alternate 3 cloves of minced garlic

1 cup chopped walnuts

1/4 cup olive oil

1 tablespoon of red pepper flakes in oil (if available)

Salt and pepper

Dough

4 cups flour (all purpose, or half all purpose and half semolina flour)
Pinch of salt

3 medium eggs
1 tablespoons extra virgin olive oil
Water (tepid) as required

Place the flour mixture on a pastry board and make a well in the middle. Add the eggs, olive oil, salt and a small amount of water (if needed). Begin to stir the flour from the outside of the well into the wet ingredients. Continue this process until the dough holds together in a ball. Let it rest for 30 minutes. Stretch the dough with the pin and roll out (not to thin). Cut the dough in rectangles and then in squares using a dough wheel to create the edging.

In a large pot of boiling water, add the pasta and cook just for a few minutes.  Drain (not totally) and reserve about 1 cup of the pasta water.  Put cooked pasta back into the pot.  Add reserved water.  Place pasta pot on the stove over low heat. Add the minced mint, garlic, walnuts, red pepper flakes, olive oil, salt and pepper. Stir gently and mix well. Cook the pasta for few minutes and serve immediately.