Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, timballo di pasta - pasta pie. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This traditional Italian dish consists of pasta, eggs, cheese, and meat. Watch chef Massimo Bruno make the dish and try not to drool! Seven-Layer Pasta Pie has always been our special recipe, called upon for special occasions or special guests.
Timballo di pasta - pasta pie is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Timballo di pasta - pasta pie is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook timballo di pasta - pasta pie using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Timballo di pasta - pasta pie:
- Take Roll of pastry
- Get 150 g tagliatelle
- Make ready 100 ml tomato passata
- Get 100 ml bechamel
- Take 50 g Parmesan
- Get Garlic
- Take Olive oil
- Get to taste Salt
- Get Egg to glaze
This Italian celebration pie hails from Sicily, and was inspired by a timballo described in the 'The A grand, luxurious and filling dish of macaroni and meat encased in pastry, Timballo del Gattopardo Mix the pasta with all of the filling mixture and add the Parmesan. La pasta alla gricia è l'antenata della pasta alla amatriciana, un semplice e ricco primo piatto della cucina laziale con guanciale e Pecorino. Il Timballo di pasta è un primo piatto ricco e gustoso: maccheroni farciti, ricoperti di besciamella che legherà il Timballo di pasta in una crosta squisita. Poi aprite il cerchio e trasferite su un piatto da portata e spolverate con pepe.
Steps to make Timballo di pasta - pasta pie:
- Turn on the oven to 200. Cook pasta according to instructions in salted water, get ready to drain 2 mins before cooking time. Fry garlic gently in oil for 2-3 mins
- Add passata and stir for 1 min. Add bechamel and stir for 1 min. Add half the Parmesan, stir for 1 min. Remove garlic
- Drain pasta. Add to sauce and mix
- Put pastry into a round aluminum tray. Prick with a fork. Take off the edges and set a side. Put pasta inside, sprinkle with a little more cheese. Decorate the top using the pastry scraps. Glaze with a beaten egg
- Bake at 200 for about 25 mins. After 15 mins take out and sprinkle with more cheese.
- Leave to cool a bit then enjoy :)
The timballo di anelletti is made with only and exclusively with this specific pasta shape. It was certainly born in Palermo, and later spread throughout the Southeast part of Sicily, a large island of Italy. From aristocratic tables and sumptuous buffets, it also became a typical dish for picnics, summer. A timballo of oven-baked anelletti is the most popular "pasta bake" in Sicily, particularly in Palermo the island's capital. Apart from the meat sauce ingredients and the anelletti pasta, you only need some cooked ham and cheese.
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