Tomato Mozzarella Tagliatelle Timballo Recipes

Steps:

• Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
• Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
• Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.

Steps:

• Heat olive oil in large skillet over medium heat.
• Add garlic and saute til aromatic, 2 to 3 minutes.
• Finely crush tomatoes and add to pan with puree.
• Stir in tomato paste, anchovies,and red pepper flakes,.
• Season with salt and pepper.
• Cook 20 minutes, stirring often.
• While sauce cooks, bring large pot of water to rolling boil, and add salt.
• Add tagliatelle and cook according to package directions, until not quite al dente.
• Drain well, turn into large bowl.
• Toss with 2 TBSP butter to keep noodles from sticking together.
• Add tomato sauce, olives, and 1/2 cup grated cheese to pasta.
• Mix well to distribute ingredients evenly.
• Set aside until cooled.
• Heat oven to 300°F.
• Use remaining butter to thickly grease 9-inch springform pan.
• Dust with Panko, coating bottom and sides of pan.
• Add mozzarella to pasta mixture, again mixing well to distribute cheese.
• Scrape pasta into prepared pan, pressing to compact, and smoothing top.
• Sprinkle with remaining grated cheese.
• Bake 45 minutes.
• Let stand 10 minutes.
• Run a thin spatula around inside rim of pan to loosen.
• Remove springform.
• Using sharp knife, cut in wedges to serve.

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.

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!