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TIMBOLE
Ingredients:
2 layers 10-inch pasta dough
1/2 pound Panchette (Ital. bacon)
1/2 cup pesto sauce
4 cups marinara sauce
1 pound turkey meatballs
3 pounds italian cheeses
1/2 pound prosciutto
5 boiled eggs
3 cups cooked pasta tubes (mastacolli)
CHICKEN MIXTURE:
1 cup baked chicken breasts finely chopped
1 cup spinach finely chopped
1/4 pound feta cheese
2 eggs beaten
3 cloves garlic finely chopped
some heavy cream (see below for method)
Recipe by TONI LEE
Serves10-12 Obviously, I need a picture for Timbole.
No, Timbole is not the guy you met at Club Med in Brazil when you were 22.. |
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Method for Timbole (above):
Prepare 2 fresh sheets of pasta dough, roll out 11-12'', cover, set aside.
Prepare chicken mixture by blending all the ingredients listed above; set aside.
Prepare marinara sauce; set aside.
Boil pasta tubes until slightly undercooked, toss with pesto sauce; set aside.
Prepare meatballs; set aside.
Slice peeled, hard boiled eggs in half; set aside.
Grease a large 9-10'' baking bowl and line with a raw layer of the pasta. (Roll it out so it overlaps the bowl).
Now start making layers with the prepared ingredients making sure to add some cheese after every layer and to pack each layer very firmly.
Line with some of the Panchetta. Add cheese
Line with 1/2 of the pesto pasta. Add cheese
Line with marinara and some meatballs. Add cheese
Line with Prosciutto. Add cheese
Line with all of the eggs. Add cheese
Line until ingredients are almost gone except the second half of the pesto pasta.
Last two layers: Add all chicken mixture, cheese then top that with the rest of the pesto pasta.
Now apply the second sheet of the raw dough to top, fold and seal like a pie.
Bake 350? for 30 min. When cool enough, convert out of baking bowl into the upside down position. Serve like pie.
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| Basic Pasta Dough |
Ingredients:
2 cups flour
3 lrg eggs
1 tsp. olive oil
1/2 tsp salt
Method:
This one is always good to have around.
Mix dry ingredients in mixing bowl.
Drop eggs in the middle and incorporate,
whisking with fork. Will form a doughy mess. Knead until well worked then run in pasta machine. |
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Spaetzle with Sage |
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Ingredients:
2
eggs
1/2 cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
4 tablespoons butter
2 tablespoons Sage
Method:
Combine eggs and milk. Combine flour, salt, pepper, and nutmeg. Using a wooden spoon, add liquid to the flour and combine well.Mix dough well and let rest 15 min.
Boil 4 quarts water. Pinch off, or use spaetzle-maker to add dough to water. Boil until it floats. Use strainer to get noodles out.
Saute the sage in butter-pour over spaetzle.
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Farfelle with
Creamy Wild Mushroom Sauce |
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Ingredients
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional) Method:
Cook pasta according to package directions, omitting salt and fat; drain.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat. |
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Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
8 servings (serving size: 1 1/4 cups) by Cooking Light |
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Prepare seasoning using mortor. Set aside.
Saute chopped onion and carrot in oil and butter until soft. Add garlic-saute. Add tomatoes, sugar, wocestershire. Add 1/2 of prepared seasoning. Simmer 2-3 hours uncovered until thick
Mix turkey with the rest of the meatball ingredients and form balls. Bake balls 400 degrees for 15-20 min. Add to sauce near the end.
Serve over pasta. |
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| TONI'S Spaghetti & Meatballs |
Ingredients: SEASONING:
3 teaspoons garlic powder
2 teaspoons SALT
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon basil
SAUCE:
4 medium onion chopped
3 large carrot chopped
4 large cans Progresso plum tomato w/basil chopped
1 tablespoon raw sugar
1 tablespoon chop garlic
1 tablespoon worcestershire sauce
1 tablespoon olive oil
1 tablespoon butter
1/2 of seasoning above
Meatballs:
3 pounds lean ground turkey
1 cup Progresso season. Ital. bread crumbs
1/4 cup milk
1 egg |
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