Timballo di Maccheroni: A Journey Through Taste and Tradition

Introduction

Timballo di Maccheroni is a culinary masterpiece that hails from the heart of Italy. This dish, with its rich flavors and fascinating history, is a testament to the country’s love for food and its deep-rooted traditions. In this blog post, we will explore the origins of Timballo di Maccheroni, delve into its unique flavors, and provide a detailed recipe for you to recreate this Italian classic at home.

The Origin and History of Timballo di Maccheroni

The name Timballo di Maccheroni comes from the French word ‘timbale’, meaning kettledrum. This gastronomical delight was the “it” dish of the 18th and 19th-century nobility. It was cooked in round vessels resembling a drum, hence the name. The dish gained further popularity after its starring role in the 1996 movie “Big Night”.

The Unique Flavors of Timballo di Maccheroni

Timballo di Maccheroni is a symphony of flavors. The dish is a creamy mixture of pasta, meat, vegetables, and cheese, all encased in a delicate shell of buttery, flaky pastry. The choice of ingredients can be as diverse as the cook, but the classic version includes a Béchamel sauce and a meat sauce or Ragù. The pasta used is typically long, spaghetti-like hollowed-out tubes of Bucatini. The combination of these ingredients results in a dish that is rich, hearty, and incredibly satisfying.

Recipe for Timballo di Maccheroni

Now, let’s dive into the recipe. This recipe serves six people.

Ingredients

For the filling:

• Tomato purée (14 oz): Tomato purée is a thick liquid made by cooking and straining tomatoes. It provides a rich tomato flavor to the dish and acts as a base for the sauce.
• Lean pork (3/4 lb): Lean pork is a cut of pork that is low in fat and high in protein. It adds a meaty flavor and texture to the dish.
• Lean beef (3/4 lb): Similar to lean pork, lean beef is low in fat and high in protein. It contributes to the meaty flavor and hearty texture of the dish.
• Maccheroni (12 oz): Maccheroni is a type of pasta shaped like a long or short tube. It’s the main carbohydrate source in the dish and provides a satisfying bite.
• Aged provola (7 oz), diced: Aged provola is a type of Italian cheese that has been aged for a few months. It adds a creamy and tangy flavor to the dish.
• Pancetta (3 oz): Pancetta is a type of Italian cured meat made from pork belly. It’s often used to add depth and a salty, savory flavor to dishes.
• Large egg: Eggs act as a binding agent in the dish, helping to hold the other ingredients together. They also contribute to the overall richness of the dish.
• Hard-boiled eggs (4 large): Hard-boiled eggs add a unique texture and a rich, creamy flavor to the dish.
• Onion: Onions are used for their pungent flavor and aroma. They are usually sautéed until they become translucent and sweet, adding a depth of flavor to the dish.
• Tomato paste: Tomato paste is a concentrated form of tomatoes that has been cooked down to a thick paste. It imparts an intense tomato flavor to the dish.

For the crust:

• Flour (21/2 cups): Flour is the main ingredient in the crust. It provides structure and helps to hold the other ingredients together.
• Butter (5 oz.): Butter adds richness to the crust and helps to create a flaky texture.
• Granulated sugar (1 Tbsp.): A small amount of sugar is used to balance the flavors in the crust.
• Salt: Salt enhances the flavors of the other ingredients in the crust.

Method

For the filling:

1. Mince the pancetta and onion separately, then brown for 5 minutes in a saucepan with 3 tbsp oil, 1 rosemary sprig, and a few thyme leaves.
2. Add the 2 pieces of whole meat and brown on both sides over a high flame for 5-6 minutes.
3. Add 1/2 cup red wine, let simmer for a few minutes, then add the tomato purée and 2 tbsp tomato paste and cover.
4. Cook for 2 hours and 30 minutes. Then remove the lid and continue cooking for 1 hour and 30 minutes.
5. Let cool. Setting aside the tomato sauce, remove the meat, cut it into pieces and grind together with 1 egg and 1 tbsp minced parsley, adding salt and pepper to taste.
6. Shape into walnut-sized balls and pour enough peanut oil into a pan to cover while frying.
7. Roll them in the flour and fry for 1 minute. Drain on paper towels.
8. Boil the maccheroni, draining it 3-4 minutes prior to the time indicated on the package, then cover with the tomato sauce.

For the crust:

1. Combine the butter, flour, sugar, and a pinch of salt into a sandy mixture.
2. Mix it with 2 egg yolks and 2 tbsp water.
3. Shape it into a smooth ball, cover, and let rest for 1 hour.

For the timballo:

1. Preheat the oven to 350°F.
2. Cut the hard-boiled eggs into wedges.
3. Roll the dough out until paper-thin and use it to line a greased 8” hinged mold.
4. In the mold, layer maccheroni, hard-boiled eggs, meatballs, and provola, and top with another layer of maccheroni.
5. Fold over the edges of the dough and gently press down to even its surface.
6. Bake for around 1 hour.
7. Let the timbale cool slightly in its mold, then turn upside-down onto a platter and serve.

Conclusion

Timballo di Maccheroni is a dish that embodies the spirit of Italian cuisine. It’s a celebration of flavors, a testament to the country’s culinary history, and a delight to cook and eat. So, roll up your sleeves, gather your ingredients, and embark on a delicious journey through Italian gastronomy. Buon appetito!