Neapolitan Macaroni Timbale Recipe
This timpano di maccheroni is tasty and a dish that is classic comfort food, while impressing guests.
This dish requires your time, but is well worth it. The presentation is magnificent.
Timpano di Maccheroni
For the pastry:
- 10 1/2 oz flour
- 3 1/2 oz shortening
- 2 egg yolks
- 4 oz of Marsala
For the filling:
- 1 pound rigatoni
- 8 oz chicken breasts, cut into small cubes
- 8 oz ground veal
- 4 oz ham, cut into small cubes
- 1 lb sweet Italian sausage, cut into 1/2" pieces
- 1 small can of mushrooms
- 8 oz mozzarella cheese, sliced
- 3 hard-boiled eggs, sliced
- 16 oz red pasta sauce (home made or jar)
- 1 onion, diced
- 5 ounces butter
- 1/2 - 1 cup of vegetable or chicken stock
- 1/2 - 1 cup extra virgin olive oil
- 3 1/2 oz grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 1 egg white
- fresh, ground black pepper
Prepare the pastry:
- prepare the pastry for lining your timbale 2 hours before you use it.
- Put flour in on a work surface. Make a well in the center and put egg yolks, shortening, salt and Marsala.
- Draw in flour from the edge of the well, stirring until a soft dough forms. (Add a little warm water if necessary). Knead the dough on the floured work surface for few minutes until it is smooth and elastic.
- Cover, place in the refrigerator and let rest for 2 hours.
Prepare the filling:
- Mix veal with an egg and breadcrumbs in a bowl and knead.
- Shape into 1/2" meatballs. About the size of an olive.
- Chop onion and let it cook until translucent with 5 oz extra virgin olive oil in a large skillet.
- Add ham, meatballs, mushrooms, chicken, sausage, and stock to the skillet.
- Season to taste with salt and pepper.
- Add the red sauce.
- Cook over a medium flame for 20 minutes.
- Bring 4 quarts of water to a boil and add the rigatoni. Cook to the point right before al dente.
- Drain the pasta and toss with Parmesan cheese and half the meat sauce.
Prepare the Timbale:
- Oil a timbale mold, an oven safe glass bowl will work, and sprinkle with some dry breadcrumbs.
- Take 2/3 of the pastry and roll it out on a floured work surface. Do the same thing with the remaining pastry. Line bottom and sides of the mold with the major pastry, allowing it to flow over the edges.
- Begin arranging sliced hard-boiled eggs and mozzarella cheese on the bottom followed by a deep layer of dressed macaroni. Continue layering until all the ingredients have been used up.
- Close up the timbale with the remaining pastry. Seal it at the edges and brush with the egg white after beating it lightly.
- Prick the top with a fork.
- Bake in the oven at 350°F for about 40 minutes.
- Remove from the heat, allow to rest 5 minutes, turn over the bowl. Wait for other 5 minutes, slice and serve accompanied with the remaining meat sauce.
This dish takes a lot of time, but both the pastry and sauce can be prepared ahead of time. Assemble right before cooking.
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