Super Easy Method to Serving Delicious Timballo di pasta – pasta pie

Timballo di pasta – pasta pie is the first thing that comes to many people’s thought when it arrives to a perfect dish. Today, we are going to provide you procedures on serving a comforting Timballo di pasta – pasta pie.

Timballo di pasta - pasta pie

We hope you got insight from reading it, now let’s go back to timballo di pasta – pasta pie recipe. To cook timballo di pasta – pasta pie you only need 9 ingredients and 6 steps. Here is how you do that.

Firstly, here are the ingridients that you should ready to make Timballo di pasta – pasta pie:

  1. You need of Roll of pastry.
  2. Prepare 150 g of tagliatelle.
  3. Prepare 100 ml of tomato passata.
  4. Take 100 ml of bechamel.
  5. Use 50 g of Parmesan.
  6. Take of Garlic.
  7. Get of Olive oil.
  8. Provide to taste of Salt.
  9. Take of Egg to glaze.

After preparing the ingridients, now we are ready to make our delightful Timballo di pasta – pasta pie:

  1. 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.
  2. Add passata and stir for 1 min. Add bechamel and stir for 1 min. Add half the Parmesan, stir for 1 min. Remove garlic.
  3. Drain pasta. Add to sauce and mix.
  4. 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.
  5. Bake at 200 for about 25 mins. After 15 mins take out and sprinkle with more cheese..
  6. Leave to cool a bit then enjoy :).

Timballo is an authentic Italian dish formed by lining a baking vessel with sheets of pasta, sausage, more pasta, meat sauce, bechamel sauce, various This pie-like dish is then baked in an oven. The name timballo is derived from the French word for kettle drum, timbale, reffering to the drum-like. La pasta alla sorrentina รจ una sfiziosissima rivisitazione del grande classico della cucina campana a base di gnocchi, pomodoro e mozzarella filante! This is an celebratory pasta bake with quail eggs, veal Armando Perucoco's timballo Napoletano. Armando Percuoco found his passion for cooking in the "Traditionally the timballo was a large pie, encased in pastry made with sugna, or pork drippings.

Recipe : Timballo di pasta – pasta pie

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