The following recipe appears on Rossella Rago’s Cooking with Nonna.
For the Crust:
- 1 pound all purpose flour
- 2 large eggs
- pinch of salt
- 1/2 pound butter, cold
- milk, as much as needed
- 1 egg for the egg wash
For the Filling:
- 1 pound Anelletti pasta or another short cut pasta that you prefer
- 2 medium to large eggplant
- 1 pound sliced mozzarella
- 1 1/2 pounds mixed chopped meats (veal, pork and beef)
- 28 ounces chopped tomatoes
- 2 cups peas
- 1/2 cup white wine
- 2 bay leaves
- 2 tablespoons fresh parsley
- peperoncino – hot pepper
- 5 cloves garlic, chopped finely
- 3 tablespoons extra virgin olive oil
- olive oil for frying
Make the Crust:
- In a stand mixer, add the flour, salt and the butter cut in cubes.
- Let the flour absorb all the butter. Add the eggs and let them mix well.
- Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
- Let it rest.
Prepare the Eggplant:
- Wash, peel and slice the eggplant longways about 1/4″ tick.
- Lightly fry all the eggplant slices in olive oil and set aside.
Boil the Pasta:
- In salted water, cook the Anelletti pasta to just before Al Dente. Drain the pasta, blanch it with very cold water and set aside.
Make the Meat Sauce:
- Add 3 Tbs of EV olive oil in a pot followed by the garlic. Once the garlic turns blonde, add the chopped meat.
- Let the meat brown and add the white wine.
- Let the alcohol evaporate and add the bay leaves to be removed once the sauce has cooked and cooled off.
- Add salt and Peperoncino, as desired, and the fresh parsley.
- Add the crushed tomatoes and the peas.
- Let the sauce cook for about 5 mins., set aside to cool.
Assembly the Timballo:
- Pre-heat the oven to 350F.
- Butter and flour a 9″ spring-form pan.
- Mix the pasta and the meat sauce.
- Take the dough and split it 60/40.
- Take the larger piece of dough and roll it with a pin to about 1/4″ thick and large enough that will line the bottom and the sides of the pan.
- Place the rolled dough in the pan and cut any excess dough overflowing from the sides.
- Line the borders of the pan with slices of eggplant with half hanging from the sides of the pan. Line the bottom of the pan with eggplant as well.
- Line the bottom with a layer of mozzarella.
- Cover the mozzarella with a layer of pasta until midway into the pan.
- Add a layer of eggplant and a layer of mozzarella.
- Cover to the top with pasta to form a little dome.
- Add another layer of mozzarella and flip over it the eggplant hanging from the sides of the pan.
- Roll the remaining dough to 1/4″ and place over the pan to seal the entire Timballo. Cut any excess dough hanging from the sides and with your fingers seal the bottom and top dough together.
- Decorate the top of the Timballo as desired and give it a good coating of egg wash.
- Bake for about 1 to 1 1/4 hours until you have the desired color on top.