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  • Timbale

    This rich and rustic pasta dish is a favorite of both adults and kids. Kids enjoy eating it and love to help prepare it. There are no strict rules for combining the ingredients, so just have fun. It is a great Sunday night meal, and any leftovers reheat perfectly when sprinkled with a little water. Serve with a green salad and some rustic Salice Salentino.

    For the Sauce:
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 1 medium onion, peeled and chopped
    • 2 tablespoons (30 mL) tomato paste
    • 2 (28-ounce [784-g]) cans tomatoes, chopped
    • 1½ cups (354 mL) dry red wine

    1. In a large pan, heat the olive oil over medium-low. Add the onion and cook for 4 to 5 minutes, or until soft. Add the tomato paste and cook for another 2 minutes. Add the tomatoes and their juice and bring to a boil. Add the wine, return to a boil, reduce the heat to low, and simmer for at least 1 hour (and up to 2 hours).

    For the Timbale:
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 15 small Meatballs (see recipe on page 125)
    • ½ pound (227 g) ham, cubed
    • 8 ounces (227 g) mozzarella cheese, cubed
    • 3 hard-boiled eggs, chopped
    • 1 package tubular pasta, cooked al dente
    • ½ cup (118 mL) breadcrumbs
    • ½ cup (118 mL) grated pecorino cheese, for sprinkling

    1. Preheat the oven to 400°F (200°C).

    2. Brush the bottom and sides of a large casserole dish with the olive oil. In a large bowl, combine the sauce, meatballs, ham, mozzarella cheese, eggs, and cooked pasta and stir to combine. Pour this mixture into the casserole dish. Sprinkle with the breadcrumbs and pecorino cheese and bake for 30 minutes or until a golden crust forms.

    3. Serve hot.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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