Each trip back to Sicily, especially back to the Foresteria Planeta in Menfi, is like going back home.
We stay at the Foresteria as a base for most of our trip, as they have a fabulous teaching kitchen and Chef Angelo Pumilia shares the secrets of the Planeta family recipes with us.
One of the dishes that made a huge impression was the Timballo( sometimes called a Timpano). If you have seen the film BIG NIGHT, they make a classic version which is labor intensive and takes all day long. The reality of life is that few of us have that much time to spend creating monumental food icons.
This version has become a favorite and easy to make. Call it a spaghetti pie! I have also seen versions in Naples, smaller, as street food.
To create your own Timballo-
butter and breadcrumb a round cake pan
parboiled spaghetti in tomato sauce with butter and parmesan cheese
Grilled eggplant slices
peeled and seeded fresh tomato
basil
provolone cheese sliced
Toss the hot drained spaghetti undercooked by a minute or so in a tomato sauce that has a couple of tablespoons of butter and some grated parmesan cheese in it. Toss the pasta until it absorbs the sauce.
The start to layer into the breadcrumbed pan.
When you have the whole pan covered in pasta– start your layering.
Cover with fried eggplant slices
Fresh basil– lots!
Cheese
Tomato filets
Repeat
Really press down on the filling and pack it full!
Then flip the pasta which has been over the edge– to the top and if needed add more to cover.
Cover the top with foil and bake at 375 for about an hour. Remove the foil and continue cooking until the top is crisp too.
Flip out onto a large serving dish and serve in slices.
It is a true show stopper!
The other day we didn’t have eggplant and made it with zucchini. I think that some mozzarella would also be nice inside, although messy!
Now I am dreaming of mini portions made cupcake size!
UPDATE- May 2015
New way to present the timballo also makes it easier to cut.
The Planeta family recently published a cookbook of their family recipes, it is also available in English.
Here is a link to the Amazon site which is selling the book and shipping from Italy.
Line the pan, greased and breadcrumbed, with fried eggplant slices and then continue as normal.
The eggplant slices are beautiful and provide a firmer crust to slice through.
that eggplant looks VERY thinly sliced – how did you prepare it? (I’m trying to avoid frying in oil/butter if I can!)
Oh yes, easier than the classic version.
This dish looks amazing and mouthwatering. Can’t wait to try it!
Um…yes will be making this!!!! Yum.
@barbara- use a bread knife to slice thin- easier– and you can grill or roast in oven. some oil is needed!
Wow! I have been waiting for this. Your directions are super clear, and the step by step pix really show everything we need to know to make this. Now I just need to get busy in the kitchen. Thanks, Judy!
I’ll pile on and say – oh my gosh I love this!
(And I especially love the idea of individual muffin portions.)
Thank you for sharing this. I have made the one from the Big NIght cookbook and it was a lot of work! I’m going to try this one-looks so delicious.
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My mother was Sicilian and used to make the timballo di pasta for special occasions as it took so long to make. Thanks for sharing this recipe. I will definitely make it for my family.
Yum!
Hey,
Thanks! Great post you have written on “Learning from the Masters- Timballo di Pasta “. Really I can say that your post is very informative, I’ll come across your blog again when you will update it with new.
Thanks,
Anderson
http://www.villavacations.com/
Oh madonnina…I think my heart just stopped. That looks incredible! And so very daunting! But I have to try this!!! Grazie mille 🙂
Re the recipe from “Big Night”, have it, never made it…a lot of work but delicious. But, I have been waiting for this recipe…looks absolutely mouthwatering and I can hardly wait to make it. Thanks! I have made timballo before but really love the way this one looks…better get some eggplant! I wish I had some right now instead of plain old strangozzi with ragu…ah well we will just have to suffer! Thanks for the recipe Judy!