Best 2 A Drum Of Eggplant And Bucatini Timballo Di Melanzane E Bucatin Recipes
**Unveil the Delights of Sicilian Cuisine: Bucatini Timballo and Its Tasty Variations**
Embark on a culinary journey to the vibrant island of Sicily with the tantalizing Bucatini Timballo, a dish that embodies the essence of Sicilian cooking. This savory baked pasta dish showcases perfectly al dente bucatini pasta enveloped in a luscious filling of eggplant, mozzarella, pecorino, and a rich tomato sauce. As you delve deeper into this article, you'll discover not just one, but four delectable variations of this classic recipe, each offering a unique twist on flavors and textures. From the traditional Timballo di Melanzane e Bucatini to the innovative Timballo di Broccolo e Salsiccia, these recipes promise an explosion of taste that will leave you craving for more. Get ready to tantalize your taste buds and immerse yourself in the culinary traditions of Sicily with this comprehensive guide to Bucatini Timballo.
**Recipes Included:**
- **Timballo di Melanzane e Bucatini:** The quintessential Bucatini Timballo, featuring layers of eggplant, mozzarella, pecorino, and bucatini pasta, all enveloped in a flavorful tomato sauce.
- **Timballo di Broccolo e Salsiccia:** A delightful variation that incorporates broccoli and sausage into the filling, adding a hearty and savory dimension to the dish.
- **Timballo di Zucca e Salsiccia:** This recipe introduces the sweetness of pumpkin and the savory notes of sausage, creating a unique and flavorful combination.
- **Timballo di Spinaci e Ricotta:** A vegetarian delight, this variation showcases the earthy flavors of spinach and ricotta cheese, perfectly complemented by the tangy tomato sauce.
A DRUM OF EGGPLANT AND BUCATINI (TIMBALLO DI MELANZANE E BUCATIN
Making a timballo, or timpano, is an event. It becomes the moment in which ordinary ingredients like macaroni, cheese, and vegetables are transformed into an extraordinary, impressive drum of baked pasta that, when unmolded, receives a standing ovation. The region of Campania claims the timballo as its own and the recipe that follows comes from Sorrento. It calls for bucatini, a thicker cut of hollow spaghetti, which neatly nestles and holds the ingredients together. It is customary in Campania to use buffalo milk mozzarella, a cheese with a delicate texture and superb taste, but it is very perishable and not readily available. Fresh cow's milk mozzarella can be used instead. Assembling the timballo is easy when done in stages. Make the sauce several days ahead; cube the cheese and cook the marble-size meatballs 2 days ahead. Patience is the key to the unmolding; you will get much neater wedges by allowing the timballo to cool for about 20 minutes - and the joy of tasting that first forkful will be worthy of the best drumroll.
Provided by Cook4_6
Categories European
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Cut off the stems of the eggplants and discard. Slice the eggplant lengthwise into 1/4-inch-thick slices.
- Salt and layer the eggplant slices in a colander set over a bowl.
- Place a large bowl of water on top of the slices to act as a weight. Let the eggplant "sweat" for at least 1 hour to remove the excess water.
- Butter a 9 x 3 1/2-inch-deep round mold or cake pan and coat the inside evenly with the 1/2 cup bread crumbs.
- Shake out the excess crumbs and refrigerate the mold until ready to fill.
- To make the sauce:
- In a large saucepan, heat the olive oil and cook, stirring, the onions, carrot, and celery until they soften.
- Add the garlic and cook, stirring, until the garlic softens.
- Stir in the tomatoes, red wine, and bay leaf.
- Cover the pan and simmer the sauce for 30 minutes.
- Season with salt and pepper and set aside. Remove the bay leaf before using.
- Cook the bucatini according to the directions.
- Drain and transfer to a large bowl. Set aside.
- In a medium-size bowl, combine the veal, egg, white wine, the 2 tablespoons grated Pecorino, bread crumbs, and salt. Mix gently to just combine the ingredients. Form marble-sized meatballs with your hands.
- Note: Instead of frying the meatballs, bake Bake the meatball on a lightly greased cookie sheet at 350ºF until nicely browned, about 20 minutes.
- Transfer the meatballs to the bowl with the bucatini. Add the mozzarella, parsley, and 2 cups of the tomato sauce. Stir to combine the ingredients well and set aside.
- Rinse and dry the eggplant slices.
- Heat the peanut oil in a large sauté pan over medium-high heat. Fry the eggplant slices a few at a time until they soften, about 2 minutes on each side.
- Drain the slices on brown paper.
- Use additional oil if the pan seems dry.
- Preheat the oven to 325ºF.
- Line the prepared mold with the eggplant slices, draping them lengthwise over the bottom and overlapping them up the sides of the mold. There should be about a 3-inch overhang over the top edges of the mold. Make sure there are no open spots and that the mold is completely lined with the slices.
- Spoon the bucatini mixture evenly in the mold, packing it down with a wooden spoon all the way around.
- Fold the overhanging slices of eggplant in over the top of the mold; the mixture should be completely encased by the eggplant.
- Spread 1/2 cup of the remaining tomato sauce over the top of the mold and sprinkle with the 1/4 cup Pecorino.
- Bake the timballo, uncovered, for 45 minutes. It is done when the timballo shrinks a bit along the sides and a knife will easily move along the sides.
- Remove the mold from the oven and loosely cover the top with a sheet of aluminum foil. Let the mold stand for 20 minutes.
- Heat the remaining tomato sauce. Remove the foil from the timballo and run a butter knife around the inside edges to loosen it. Place a serving dish larger than the mold over the top and carefully invert it onto the dish.
- Cut the timballo into wedges and serve with additional sauce on the side.
- Tip: Use fresh mozzarella cheese, but if it is not available, substitute pasteurized.
Nutrition Facts : Calories 355.2, Fat 21.9, SaturatedFat 6.1, Cholesterol 71.6, Sodium 827.5, Carbohydrate 22.9, Fiber 7.5, Sugar 7.8, Protein 17.3
EGGPLANT TIMBALE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
Tips:
- To ensure your eggplant is not bitter, choose younger eggplants. You can also remove the bitterness by salting the eggplant slices and letting them rest for 30 minutes before cooking.
- Use a heavy-bottomed pot or Dutch oven to cook the eggplant. This will help to evenly distribute the heat and prevent the eggplant from burning.
- Be patient when cooking the eggplant. It takes time to caramelize and soften.
- Don't be afraid to experiment with different types of cheese. A good melting cheese like mozzarella or fontina will work well in this recipe.
- Serve the timballo immediately after it is cooked. This dish is best enjoyed hot and fresh out of the oven.
Conclusion:
This eggplant and bucatini timballo is a delicious and hearty dish that is perfect for a special occasion. With its layers of pasta, eggplant, cheese, and tomato sauce, this dish is sure to impress your guests. So next time you're looking for a new and exciting recipe to try, give this timballo a try. You won't be disappointed!
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