MACARONI TIMBALE
Venezuelan-inspired dish.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium heat. Add mushrooms; cook 8 min., stirring frequently. Add garlic; cook 1 min. Add tomatoes, soy sauce and turkey; mix well. Cook 10 min., stirring frequently. Cover to keep warm.
- Prepare Dinners in large saucepan as directed on package.
- Add parsley to tomato mixture; mix well. Add 1 cup to prepared Dinner; spoon onto platter. Top with remaining tomato mixture and Parmesan.
Nutrition Facts : Calories 510, Fat 19 g, SaturatedFat 4 g, TransFat 5 g, Cholesterol 35 mg, Sodium 1490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
TIMBALLO
Steps:
- For meat sauce:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes. Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes. Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool sauce and discard bay leaf.
- For pasta:
- Cook pasta in a 6- to 8-quart pot of boiling until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. Cool pasta, spread in a baking pan, to warm.
- For chard in béchamel sauce:
- Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. Drain chard and squeeze handfuls, then finely chop.
- Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat.
- Assemble and bake timballo:
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. Arrange one third of remaining pasta over meat sauce in soufflé dish and top with all of chard, then another layer of pasta (about half of remainder). Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. Top with remaining pasta. (You may have pasta left over.) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil.
- Bake in a in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. Remove soufflé dish from water bath and let stand, covered, 15 minutes. Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. Remove soufflé dish and remaining parchment.
MY TIMBALLO
Make and share this My Timballo recipe from Food.com.
Provided by Lori 13
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven 350.
- Combine the meats.
- Soak bread in half and half for 5 minutes. Squeeze dry.
- Add to meat.
- Stir in the eggs, parsley, basil, parmesan, salt and pepper. Mix well. Set aside.
- Combine the macaroni, mozzarella, parmesan and 1 cup of the sauce. Set aside.
- Spray a 9 inch springform pan with non-stick spray and olive oil. Line with waxed paper.
- Line with prosciutto.
- Press 2/3 of the meat mixture on top, spreading to come up sides.
- Fill with macaroni.
- Roll out remaining meat mixture between plastic wrap to form a 9 inch circle.
- Place on top, sealing edges. Cover with foil.
- Place on a baking sheet. Bake 30 minutes.
- Uncover. Bake 15 more minutes.
- Remove from oven. Let stand 5 minutes.
- Run a knife around edges. Place a platter on top. Invert. Cut in wedges.
- Heat remaining sauce. Place on plates. Top with Timballo.
- YUM!
Nutrition Facts : Calories 580.3, Fat 27.1, SaturatedFat 12.9, Cholesterol 175.8, Sodium 1324.3, Carbohydrate 40.7, Fiber 3.9, Sugar 7.1, Protein 42.3
TIMPANO DI MACCHERONI (THE MYTHIC PASTA DOME)
Description:Notes from Mario Batali: "anyone who has seen Stanley Tucci's cinematic masterpiece, Big Night, will remember Primo's rendition of this classic, which takes its name from a large drum. My version differs from that one in many ways, but like it, it makes for a dramatic presentation. Surprisingly, it is not nearly as tricky to prepare as it looks. Except for the rigatoni, you can prepare the whole thing the day before; just blanch the pasta and assemble the dish in the afternoon before your guests arrive. It can then rest in the refrigerator for several hours before the final cooking. You will need a 4 quart metal mixing bowl for the final assembly. from s'kat: It was two years before I finally found an occasion I could whip this out for. I did all of my prep work in the weeks preceding the recipe, freezing the components as I went along. The day of the assembly, I only had to make the besciamella sauce, which took mere minutes. I also cheated, in that I! didn't make fresh pasta, I bought some from a local Italian deli. Although this didn't come out exactly perfectly, I'm posting it in the hopes that someone else who may want to make this can help me figure out the proper baking times. When I pulled it out, it wasn't warm enough in the middle. I kept it going for at least another 30 minutes, even turning up the temperature towards the end. Additionally, when I went to cut my first wedge and pull it out, the pasta collapsed when free of the dome, instead of sticking together. It still tasted incredible, and there were audible gasps when I hauled this sucker out to the dining room. It is my intention to make it at least once a year, from now on. Have fun!
Provided by skat5762
Categories One Dish Meal
Time P1DT1h30m
Yield 1 timpano
Number Of Ingredients 14
Steps:
- To make the dough: Place the flour on a wooden work surface, make a well in the top.
- Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water.
- Mix well with the tips of your fingers to form a lumpy mass.
- Bring together as a dough and knead for 4-5 minutes.
- Wrap in plastic and set aside.
- Preheat oven to 375-degrees.
- Roll out pasta to a large circle ¼-inch thick.
- Butter the metal bowl and dust thickly with the toasted bread crumbs.
- Line the buttered dish completely with the sheet of pasta, with a 1 ½-inch edge overhang.
- Boil 6 quarts of water in a large pasta pot, then add 2 Tablespoons of salt.
- Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions state.
- Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.
- Toss with olive oil, and set aside.
- Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside.
- Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg.
- (Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly.
- Sprinkle with some of the grated Parmigiano, I added a good layer.
- Arrange the meatballs on top in an even layer, and press down again.
- Sprinkle with more Parmigiano.
- Spread the meat-sauced pasta over the meatballs and press down gently.
- Fold the extra pasta over the whole thing, and press gently to seal.
- Cover the open top with foil and bake for 1 hour 20 minutes.
- Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.
- Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl.
- (Mine slid right out without a problem.) Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.
More about "timballodimaccarunmoldedmacaronicasserole recipes"
ALL THE MOROCCAN COUSCOUS RECIPES YOU NEED!
From marocmama.com
NASTY FOODS: THE WORLD’S MOST DISGUSTING FOODS (WITH PICTURES)
From thekitchencommunity.org
27 EASY CAMPING MEALS TO MAKE CAMP COOKING A BREEZE
From freshoffthegrid.com
15 OF THE BEST MEXICAN PARTY FOOD IDEAS - THE WELCOMING TABLE
From thewelcomingtable.com
141 BEST FOOD SLOGANS & TAGLINE IDEAS TO MARKET YOURSELF
From brandingheights.com
16 FOODS TO EAT TO LOSE WEIGHT – FORBES HEALTH
From forbes.com
51 NO CARB FOODS THAT YOU'LL ACTUALLY ENJOY THE TASTE OF!
From thelittlepine.com
M&M FOOD MARKET - PREPARED MEALS AND QUALITY MEATS
From mmfoodmarket.com
FOOD AND SUPPLIES DEPARTMENT,GOVERMENT OF WEST BENGAL
From food.wb.gov.in
MOROCCAN RECIPES | ALLRECIPES
From allrecipes.com
FOODS FOR CONSTIPATION | JOHNS HOPKINS MEDICINE
From hopkinsmedicine.org
OLIGOSACCHARIDES: FOODS LIST, BENEFITS, AND MORE - HEALTHLINE
From healthline.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
31 TRADITIONAL FRENCH FOODS AND DISHES • FAMILYSEARCH
From familysearch.org
MOROCCAN FOOD: 10 AMAZING DISHES YOU MUST TRY IN MOROCCO
From adventurousmiriam.com
TIMBALLO DI MACCHERONI ALLA NONNINA (GRANDMA'S MACARONI TIMBALE)
From jamesbeard.org
29 FOODS THAT ARE POISONOUS TO DOGS - STACKER
From stacker.com
43 FOODS THAT START WITH D – THE KITCHEN COMMUNITY
From thekitchencommunity.org
13 ICONIC AND DELICIOUS MOVIE FOODS THAT YOU CAN MAKE AT HOME
From thetempest.co
MYANMAR FOOD: 15 TRADITIONAL DISHES YOU SHOULD EAT
From rainforestcruises.com
TOP 10 FOODS OF THE MAYA WORLD -- NATIONAL GEOGRAPHIC
From nationalgeographic.com
EASY RECIPES, MEAL IDEAS, AND FOOD TRENDS - GOOD MORNING AMERICA
From goodmorningamerica.com
95+ WORDS TO DESCRIBE FOOD WHEN YUMMY JUST ISN'T STRONG ENOUGH
From scarymommy.com
20 TRADITIONAL PANAMANIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
20 TRADITIONAL CANADIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
10 DOMINICAN FOODS TO TRY - TRIPSAVVY
From tripsavvy.com
13 LONG-LOST FOODS FROM THE '80S THAT WILL STOKE YOUR NOSTALGIA
From eatthis.com
TOP 15 CALCIUM-RICH FOODS (MANY ARE NONDAIRY) - HEALTHLINE
From healthline.com
HOW TO COOK THE PERFECT MOFONGO - MY DOMINICAN KITCHEN
From mydominicankitchen.com
TOP 25 MOST POPULAR FOODS IN MOROCCO – BEST MOROCCAN DISHES
From chefspencil.com
FETTUCCINE TIMBALE RECIPE | EATINGWELL
From eatingwell.com
35 CLASSIC SOUTHERN FOODS GRANDMA USED TO MAKE - EAT THIS NOT …
From eatthis.com
FOODLE
From food-le.co
TOP 30 MOST POPULAR MEXICAN FOODS- BEST MEXICAN DISHES
From chefspencil.com
30 CARIBBEAN RECIPES THAT'LL TAKE YOU ON A TROPICAL ESCAPE
From tasteofhome.com
MONGOLIAN FOODS - 33 MONGOLIAN DISHES & BEVERAGES YOU SHOULD …
From travelbuddies.info
FLYER | FOOD BASICS
From foodbasics.ca
15 FESTIVE RECIPES FOR A MEXICAN CHRISTMAS DINNER | ALLRECIPES
From allrecipes.com
12 TRADITIONAL MONGOLIAN FOODS - FLAVORVERSE
From flavorverse.com
25 NO-COOK CAMPING MEALS FOR YOUR NEXT OUTDOOR ADVENTURE
From tasteofhome.com
17 COLONIAL FOOD ITEMS WE'RE GLAD WE NEVER HAD TO TASTE
From soyummy.com
22 FAMOUS CHICAGO FOODS FOR 2022 - COZYMEAL
From cozymeal.com
BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
From tajpalacetandoor.com
109 FOODS THAT START WITH M - WHATEATLY
From whateatly.com
FIND RECIPES BY INGREDIENTS | FOODCOMBO
From foodcombo.com
You'll also love