Timballo
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 tbsps
Extra-Virgin Olive Oil1 medium
Onion (finely chopped)1 tsp
Salt1 tbsp
Tomato Paste1 cup
Red Wine (dry)1360 g
Ziti1.5 tbsps
Unsalted Butter1 tbsp
All-Purpose Flour1 cup
Whole Milk1 tsp
White Pepper1 tsp
Nutmeg (freshly grated)Directions:
1
Cover bottom of dish with a single layer of pasta
2
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
3
Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes
4
Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes
5
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
6
Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes
7
Cool sauce and discard bay leaf
8
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
9
Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes
10
Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes
11
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
12
Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes
13
Cool sauce and discard bay leaf
14
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
15
Cool pasta, spread in a baking pan, to warm
16
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
17
Cool pasta, spread in a baking pan, to warm
18
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
19
Drain chard and squeeze handfuls, then finely chop
20
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
21
Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking
22
Bring to a boil, whisking
23
Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes
24
Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat
25
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
26
Drain chard and squeeze handfuls, then finely chop
27
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
28
Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking
29
Bring to a boil, whisking
30
Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes
31
Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat
32
Assemble and bake timballo: Put oven rack in lower third of oven and preheat oven to 375°F
33
Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment
34
Cover bottom of dish with a single layer of pasta
35
Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese
36
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)
37
Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese
38
Top with remaining pasta
39
(You may have pasta left over
40
) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil
41
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
42
Remove soufflé dish from water bath and let stand, covered, 15 minutes
43
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
44
Remove soufflé dish and remaining parchment
45
Put oven rack in lower third of oven and preheat oven to 375°F
46
Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment
47
Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese
48
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)
49
Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese
50
Top with remaining pasta
51
(You may have pasta left over
52
) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil
53
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
54
Remove soufflé dish from water bath and let stand, covered, 15 minutes
55
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
56
Remove soufflé dish and remaining parchment