As I announced yesterday on my FB page I was preparing a Timballo for Sunday lunch, Grandma's recipe. I say to you that it was really very good and it is even very simple to make. Infact my husband has done it with my supervision! But I pulled myself out of the mold, because as my grandmother said " some jobs can not be done by a man!" Really a very holy woman. However, we were 8 for lunch and has not been even a little bit, I also propose as an idea for a Christmas dinner! Timballo di Pasta!
INGREDIENTS
- 600 grams of rigatoni (21,16 0z)
- 700 ml of tomato sauce (25 0z)
- 500 ml of water (17 oz)
- 400 grams of minced mixed
- 1 large carrot, 1 onion (I don't use celery)
- 2 sage leaves, 1 bay leaf 1 sprig of rosemary
- oil e.v.o. 3 tablespoons + 1 teaspoon for the mold
- salt q.b.
- 1 dose of besciamella prepared with 400 ml of milk (ie 30 grams of butter and 30 grams of flour)
- 3 tablespoons of parmesan
- 100 grams (3,5 0z) of sweet cheese like gouda
- 1 teaspoon of nutmeg
- bread crumbs for the mold
INSTRUCTIONS
- first prepared the ragù with tomato sauce, herbs, meat,olive oil and nutmeg - for the timballo i cook ragù only for 1 hour, in this way the timballo will be not dry.
- then prepare the besciamella, not too thick
- Finally, cook the pasta for 7 minutes, no more
- drain and season with 3/4 of the meat sauce, besciamella and parmesan
- oiled mold and sprinkle with breadcrumbs
- pour a layer of pasta, then besciamella and then cheese cut into squares
- repeat for 3 layers until you close the mold
- sprinkle with breadcrumbs again and bake at 180 degrees for 20 minutes
- Let the pie rest for at least 20 minutes out of the oven before you spill it on a plate
- Serve accompanied by the remaining hot ragù
Nessun commento:
Posta un commento