Recipe courtesy of Antipasti
Timballo
- Level: Intermediate
- Total: 2 hr
- Prep: 15 min
- Cook: 1 hr 45 min
- Yield: 12 servings
- Level: Intermediate
- Total: 2 hr
- Prep: 15 min
- Cook: 1 hr 45 min
- Yield: 12 servings
Ingredients
1 pound fresh pasta sheets
1/4 cup butter, melted, plus 1/4 cup
Basic tomato sauce, recipe follows
2 cups 1/4-inch diced mozzarella
Bechamel sauce, recipe follows
Ground veal, recipe follows
1 cup grated Parmigiano-Reggiano
Tomato Sauce:
1/4 cup onion, diced fine
3 tablespoons olive oil
1 (14-ounce) can whole peeled tomatoes
Salt and freshly ground black pepper
6 to 8 leaves fresh basil
Bechamel Sauce:
6 cups milk
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon nutmeg
Salt and freshly ground black pepper
Ground Veal:
2 tablespoons butter
1 1/2 pounds ground veal
Salt and freshly ground black pepper
1/4 teaspoon nutmeg
Directions
- Preheat oven to 375 degrees F.
- Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry.
- Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan. Place a layer of pasta to cover bottom of pan. Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Ladle a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering, until there are 3 layers of each. Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce. Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.
- Bake approximately 30 minutes. Let stand for about 10 minutes before serving.
Tomato Sauce:
- Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour.
Bechamel Sauce:
- Bring the milk to a simmer in a saucepot. In a saute pan, combine the melted butter with the flour to make roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside.
Ground Veal:
- Melt the butter in a saute pan. Add the veal and cook until brown and cooked through. Season with salt, pepper, and nutmeg. Drain off excess liquid and set aside.
