Rich and tasty, the Timballo di maccheroni is one of the recycling dishes par excellence. Here is our recipe!
Among the countless timbales of which Neapolitan cuisine boasts that of macaroni it is the most famous. Born in ancient times when the kitchen had to deal with the scarcity of raw materials, turns out to be the dish typical of the reuse of food. In this section we want to introduce you to ours prescription.
In fact, if you have some ingredients or some type of preparation from previous meals, such as tomato sauce, here is born of a timballo return.
Rich with sizzling minced meat, stringy mozzarella and tasty pasta to put on the table and satisfy your appetite again.
Here are all the steps to follow.
Ingredients
- 400 gr macaroni striped
- 200 gr chicken livers
- 100 gr pork sausage
- 20 gr dried porcini mushrooms
- 500 gr tomato pulp (or advanced sauce)
- 250 gr mozzarella
- 1 / 2 onion
- 1 clove of garlic
- 20 gr grated bread
- 60 gr Parmigiano reggiano
- 50 gr butter a little more for the mold
- Salt and Pepper To Taste
Prepare the filling
Soften dried mushrooms in lukewarm water and, while they are soaking, prepare a chopped onion to fry with the butter and the whole clove of garlic. Add, draining and cutting, the livers. Cook for a minute and then add the chopped sausage and the mushrooms washed, squeezed and finely cut. Add salt and pepper to taste and add the tomato sauce cook everything for about half an hour over moderate heat, stirring occasionally.
Prepare the timbale of maccheroani
Boil the macaroni in plenty of salted water, drain them al dente, add the diced mozzarella and the parmesan cheese to the pasta. Also prepare the mold, buttering it lightly and sprinkle it with grated bread. After having seasoned the macaroni with the tasty tomato sauce, previously prepared, place them in the pan and sprinkle it further with the breadcrumbs before baking.
Cook it in the oven a 180 ° for about 30 minutes. Turning it out and enjoying it with friends and family will be a pleasure.
