Ingredients
FOR THE STUFFING
SHORT PASTA LIKE RIGATONI
400 gr
TOMATO PUREE
400 gr
PROVOLONE
300 gr
FROZEN PEAS
100 gr
FROZEN MIXED MUSHROOMS
100 gr
GRATED PARMESAN CHEESE
50 gr
SAUSAGES
3
RED WINE
1 glass
CELERY
1 costa
ONION
1/2
CARROT
1/2
GARLIC
1/2 clove
SALE
q.b.
EXTRA VIRGIN OLIVE OIL
q.b.
FOR THE SHORTCRUST PASTRY
00 FLOUR
280 gr
BUTTER
130 gr
WHITE WINE
80 ml
EXTRA VIRGIN OLIVE OIL
1 tablespoon
SALE
q.b.
YOU ALSO NEED THEM
EGG
1
LATTE
q.b.
BUTTER
q.b.
The pasta timbale is a tasty and first course substantial, typical of the local gastronomic tradition. A dish for holidays, ideal to bring to the table for Sunday lunch or for a special occasion, which can be prepared for an even better result. more scenographic and effective, in crust than sfoglia, salted shortcrust pastry or brisée.
In our version the rigatoni is generously seasoned with a sausage ragù, peas and mixed mushrooms, enriched with diced provolone and grated parmesan, and then enclosed in a fragrant shell of homemade shortcrust pastry. The result will be a delicious and surprising dish, which when cut will reveal a crunchy crust and a tasty and stringy filling, excellent to be enjoyed also as an exquisite single dish for adinner with special guests.
If you wish, you can pour the rigatoni into a lightly buttered pan and use the pastry only as a covering or, to optimize time, you can purchase the ready-made one, easily available in supermarket refrigerated counters, to be unrolled and placed directly in the die. Depending on the region of origin, and what you have available in the fridge, the recipe can then be made in many different variations: even if, the most popular ones almost all include a full-bodied filling of meat and vegetables.
Perhaps not everyone knows that the timbale takes its name from the homonymous hemispherical mold, or slightly conical (with a height equal to the diameter, from ancient percussion musical instrument that inspired its shape) in which it was cooked. Today, in reality, this name refers to any preparation based on pasta, rice or vegetables, seasoned in layers, and cooked in containers of various shapes and sizes.
Find out how to prepare the pasta timbale following the step-by-step procedure and advice. If you liked this recipe, try other succulent timbales.
Sartù Rice
Sicilian aubergine timbale
rice timbale with catalonia
rice timbale
How to prepare the pasta timbale
Step 1
To prepare the pasta timbale, start with the seasoning: coarsely chop the celery, carrot, onion and garlic clove with a knife1.
Step 2
Heat a generous drizzle of oil in a pan, pour in the herbs2and fry for 2-3 minutes.
Step 3
Add the sausages, peeled and shelled3.
Step 4
Let them brown for 5 minutes, stirring occasionally with a wooden ladle4.
Step 5
Deglaze with red wine5.
Step 6
Add the frozen peas6.
Step 7
Mix with a spoon and cook on medium heat for about 3 minutes, then add the mixed mushrooms7.
Step 8
Let it cook for a few minutes, stirring constantly8.
Step 9
Then add the tomato puree9, add salt and continue cooking for about 45 minutes: if the ragù shrinks too much, add a drop of hot water.
Step 10
In the meantime, prepare the shortcrust pastry: collect the sifted flour with the cold butter cut into pieces in a bowl10.
Step 11
Quickly sand the ingredients with your fingertips and then pour in the chilled white wine11.
Step 12
Add 1 tablespoon of extra virgin olive oil, and a generous pinch of salt, and knead with your hands12until you obtain a smooth and homogeneous mixture.
Step 13
Form a loaf, wrap it with a sheet of cling film13and transfer to the fridge for 45 minutes.
Step 14
Boil the pasta in plenty of lightly salted boiling water and drain it halfway through cooking14.
Step 15
Season it with the ready-made sausage ragù15.
Step 16
Add the grated parmesan16.
Step 17
Add the diced provolone cheese17, mix and keep aside.
Step 18
Once the resting time has elapsed, roll out the shortcrust pastry to a thin thickness on a sheet of baking paper18.
Step 19
Place a well-buttered 24 cm diameter mold on the pastry and, with the help of a smooth wheel, cut out a disc larger than the diameter of the mold19: you will need it to cover the edges. Form a ball with the leftover pasta scraps, and set aside.
Step 20
Line the mold with the disc of dough20.
Step 21
Prick the bottom with the tines of a fork21.
Step 22
Pour the seasoned rigatoni into the brisée shell22.
Step 23
Roll out the brisée kept aside into a thin sheet and place it on the pasta23.
Step 24
Seal the edges well24, pinching them with your fingertips.
Step 25
Brush the surface with the egg, lightly beaten with a drop of milk25.
Step 26
Make a cut with scissors in the center of the timbale26, so that the pastry does not swell during cooking, and place in a static oven at 180°C for about 45 minutes.
Step 27
Once the cooking time has elapsed, let the pasta timbale rest for about ten minutes, then turn it out onto a serving plate and cut it into slices.27and serve it hot.
Advice
When preparing the timbale you can give free rein to your imagination and enrich it with fried meatballs, sliced hard-boiled eggs, diced speck, mozzarella, smoked provola, chicken livers… Or you can try your hand at a plain version, with 4 cheeses, or based on bechamel sauce home made, cooked ham and courgettes.
For impeccable results, don’t forget to boil the pasta very al dente, for about half the time indicated on the package: otherwise putting it in the oven would overcook it and the final result wouldn’t be as tasty.
Before putting the timbale in the oven we suggest you make a small cross cut with a pair of scissors on the surface of the pastry: in this way the pasta will not swell during cooking, and the filling will not be too moist.
storage
The pasta timbale can be kept in the fridge, in an airtight container, for 1 day maximum. When serving, we suggest heating it in the oven at 180°C for about 15 minutes: it will return as fragrant and stringy as it was just made.
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