Timballo Siciliano
- 4 Servings
- 30mPrep Time
- 60mCook Time
- 90mReady In
A timballo is an Italian molded dish, typically of pasta or rice, with a filling of meat or vegetables. Although there are many versions of timballo Siciliano, it’s typically a pasta dish containing eggplant, similar to Greek moussaka.
Ingredients
Ragu: 1/2 cup olive oil 2 green onions, diced 1 carrot diced 1 stalk of celery, diced Dried basil to taste 3/4 cup red wine 6 ounces tomato paste 3/4 cup pureed tomatoes flavored with basil 1 pound lean ground beef and pork mixture Salt and pepper to taste 1/4 teaspoon ground cloves 1/8 teaspoon ground cinnamon Bechamel sauce: 2 tablespoons butter 2 tablespoons flour 1 cup milk, warmed Salt and pepper to taste Timballo: Salt 2 baby eggplants, cut in 1/4-inch slices 2 tablespoons olive oil Softened butter Breadcrumbs 1 pound O-ring pasta 3 cups tomato sauce flavored with basil 1 10-ounce package frozen petite peas, sauteed 2 bunches green onions, chopped 1/2 pound fresh pecorino, cut in small cubes 2 tablespoons grated parmesan Pepper to tasteDirections
Make the ragu:
- Heat the olive oil in a large saucepan over medium high heat and saute the onions, carrot, celery and dried basil until fragrant.
- Add the pork and beef mixture and saute until browned.
- Add the red wine, tomato paste and pureed tomato.
- Stir and blend.
- Season with salt and pepper, cloves and cinnamon.
- Reduce the heat and summer for about 1 hour.
Make the bechamel sauce:
- In a small saucepan over low heat, melt the butter.
- Sprinkle in the flour and cook, whisking constantly, until the mixture turns a sandy color, 6 to 7 minutes.
- Slowly whisk in the warm milk and simmer until thickened, about 10 minutes.
- Season to taste with salt and pepper.
Prepare the timballo:
- Salt the baby eggplant slices and let stand 1/2 hour.
- Rinse and pat very dry.
- Heat the oil in a skillet over medium heat and fry the eggplant on both sides until soft.
- Drain on paper towels.
- Preheat the oven to 350 degrees.
- Spread butter in a 12-inch diameter casserole and dust with breadcrumbs.
- Cook the pasta in salted boiling water for 2 minutes and drain.
- Toss the pasta with the tomato sauce and grated parmesan, pour half into the casserole, and layer the fried eggplant across the top.
- Combine the bechamel and the ragu sauce; pour over the top.
- Mix the sauteed peas with the green onions, layer on top and then add the pecorino.
- Complete with the remainder of the pasta, dust with the grated parmesan and about 2 tablespoons breadcrumbs and dot with butter.
- Bake for 1/2 hour.
- Let stand 10 minutes to firm up, unmold onto a platter and serve.
