Timballo
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
43
Spice
43
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Pasta (fresh sheets)2 tbsps
Butter2 cups
Mozzarella (1/4-inch diced)680 g
Ground Veal1 cup
Onion (diced fine)3 tbsps
Olive Oil1
Salt6 cups
Milk2 tbsps
Flour1 tsp
NutmegDirections:
1
Season with salt and pepper and add basil
2
Simmer for about 1 hour
3
Preheat oven to 375 degrees F
4
Cook the pasta sheets in boiling, salted water until al dente
5
Shock the pasta in cold water
6
Lay the pasta out onto a clean kitchen towel and dry
7
Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan
8
Place a layer of pasta to cover bottom of pan
9
Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella
10
Add another layer of pasta sheets over the cheese
11
Ladle a thin layer of bechamel sauce over the pasta
12
Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel
13
Repeat layering, until there are 3 layers of each
14
Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce
15
Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil
16
Bake approximately 30 minutes
17
Let stand for about 10 minutes before serving
18
Saute the onion in olive oil until brown
19
Add the tomatoes and bring to a simmer
20
Crush tomatoes with a fork as they soften
21
Bring the milk to a simmer in a saucepot
22
In a saute pan, combine the melted butter with the flour to make roux
23
Whisk the milk into the roux
24
Bring to a simmer and cook for 2 minutes
25
Remove from the heat and set aside
26
Melt the butter in a saute pan
27
Add the veal and cook until brown and cooked through
28
Season with salt, pepper, and nutmeg
29
Drain off excess liquid and set aside