cookbooks

Timbale De Maccaroni. Recipe

Timbale De Maccaroni Recipe:

History and Fun Facts:
Timbale De Maccaroni is a traditional Italian dish that dates back to the 18th century. It has a rich history and is considered a classic dish in Italian cuisine. The dish is known for its beautiful honeycomb appearance, created by arranging cut pieces of boiled macaroni in a mold and filling it with a delicious fricassee of chicken, sweetbreads, or any other preferred filling. The dish is typically served with a rich white sauce on the side, complementing the flavors and adding to the presentation.

Ingredients:
- 1 pound macaroni
- Fricassee filling (chicken, sweetbreads, or other preferred filling)
- Grease for mold
- Rich white sauce (for serving)

Instructions:

1. Boil the macaroni: In a large pot, bring water to a boil. Add the macaroni and cook until it slightly swells and becomes soft enough to cut. Be careful not to overcook the macaroni to ensure it maintains its shape.

2. Cut the macaroni: Once the macaroni is cooked, drain it and let it cool slightly. Then, cut the macaroni into short pieces, approximately two inches in length.

3. Prepare the mold: Grease a mold thoroughly to prevent sticking. The mold can be of any shape you prefer, but a round or ring-shaped mold works well for this dish.

4. Arrange the macaroni: Begin sticking the macaroni pieces closely together all over the mold. This process requires patience to create an even and attractive pattern. Take your time to arrange the macaroni pieces neatly.

5. Fill the mold: Once the mold is filled with macaroni, fill the remaining space with the fricassee filling of your choice. This could be cooked chicken, sweetbreads, or any other preferred filling, ensuring it is well-seasoned and flavorful.

6. Close the mold: Carefully close the mold, ensuring that the filling is enclosed within the macaroni. This will help create the distinctive honeycomb appearance.

7. Boil the timbale: Place the closed mold in a large pot of boiling water. Boil the timbale for approximately 30-40 minutes or until the filling is fully cooked and the macaroni has set.

8. Prepare the white sauce: While the timbale is cooking, prepare a rich white sauce to serve with the dish. The white sauce adds a creamy and flavorful element to the timbale.

9. Serve the timbale: Once the timbale is cooked, carefully remove it from the mold and transfer it to a serving plate. Serve the timbale with the white sauce on the side, not poured over the timbale, to maintain its appealing honeycomb appearance.

Similar Recipe Dishes:
Timbale De Maccaroni is part of a broader category of dishes known as timbale or savory pies. These dishes have a long tradition and are found in various cuisines around the world. Here are a few similar recipe dishes you might enjoy exploring:

1. Timbale Alla Milanese: This Italian dish is similar to Timbale De Maccaroni but features a rice crust instead of macaroni. It is typically filled with a mixture of ground meat, vegetables, and cheese.

2. Shepherd's Pie: A classic British dish, Shepherd's Pie features a meat filling (usually lamb or beef) topped with mashed potatoes. It is baked until the top is golden and crispy.

3. Quiche Lorraine: Originating from French cuisine, Quiche Lorraine is a savory pie typically made with a pastry crust filled with a mixture of eggs, cream, cheese, and bacon or ham.

4. Spanakopita: A delicious Greek dish, Spanakopita is a savory pie filled with spinach, feta cheese, onions, and herbs, all encased in flaky phyllo pastry.

These similar recipe dishes offer a variety of flavors and textures, making them delightful options to explore alongside Timbale De Maccaroni.

Vote

1
2
3
4
5

Viewed 2540 times.


Other Recipes from Introductory Remarks.

Introductory Remarks.
To Clarify Suet.
Olio.
Alamode Beef, Or Sour Meat.
Kimmel Meat.
Beef And Beans.
Kugel And Commean.
Sauer Kraut.
Beef Collops.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
Brisket Stewed.
Beef Ragout.
To Salt Beef.
Spiced Beef.
Smoked Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
Collared Veal.
Curried Veal.