Anyway, that dish looked so good that I always wanted to try it. While researching different recipes, I came across an interesting article about gluten-free foods and discovered some gluten-free recipes that included a gluten-free Timballo recipe. I will provide the article within the next week but I wanted to share this recipe for those who were interested or simply a pasta lover.
Yield: 24 (12oz.) portions
Preparation time: 20-30 minutes + 1.5 hours unattended baking time
Shelf-life: 4 days under refrigeration.
- Oil to grease molds
- 2lbs. 2oz. ground beef
- 1.5lbs. ground veal
- 6 slices stale spelt or other gluten free bread, crust removed & torn into pieces (about a half loaf)
- 1 cup milk
- 6 large eggs, lightly beaten plus 12 hard-boiled eggs, sliced
- 3/4 cup minced flat-leaf parsley
- 1/2 cup fresh basil leaves, thinly sliced
- 2.5lbs. zucchini, thinly sliced
- 2.25 cups grated Parmigiano Reggiano
- Salt & Pepper to taste
- 2lbs. gluten-free penne or ziti (Doris has Sam Mills gluten-free pasta)
- 6 large sheets fresh gluten-free pasta
- 6 cups fresh mozzrella
- 1 large #10 can (approx 84 oz.) San Marzano peeled tomatoes (undrained & finely chopped) (Doris has Cento Brand Certified San Marzano Tomatoes in a #10 can)
- Preheat oven to 350 degrees F. Generously oil a 10 quart round mold or 3 (3.5 qt.) molds. (11.5 inch metal bowls work well).
- In a large bowl, combine the meats. In a separate bowl, add the bread to the milk and let it soften (about 5 minutes), then squeeze and add it along with uncooked eggs, parsley, basil, zucchini & Parmigiano to the meat and mix gently. Season generously with salt & pepper.
- Bring a large pot of salted water to a boil, add penne and cook until al dente; drain and gently stir into the meat mixture.
- If the fresh pasta sheets are not pliant, bring another pot of salted water to a boil and cook briefly. Drain & line the oiled mold(s) with the fresh pasta sheets. (If necessary, you can cut the sheets in pieces & patch them together in the mold and on top.) Add about a fourth of each into the pan: the meat mixture, the hard boiled eggs, the mozzarella & the tomatoes. (Repeat with 3 more layers, patting down the mixture as you work.)
- Lay remaining pasta over the filling, making sure it is covered, press the edges around the pan, cover with aluminum foil and bake for 1.5 hours. Uncover & continue to cook until the top is lightly colored (about 15 minutes). Test the meat for doneness by inserting an instant-read thermometer into the center. It should read 160 degrees. If not, recover & cook for about 10-15 minutes more. Remove, run a knife along the edges, cover with a large platter, and let stand for at least 15 minutes before unmolding & cutting into wegdes & serving.
- Calories: 420
- Cholesterol: 160mg
- Sodium: 610mg
- Fat: 15g
- Dietary Fibre: 4g
(For a spicier version, use hot Italian sausage sauteed in olive oil)
(source: Specialty Food Magazine, March 2010)