Source:Italian Cooking Class Cookbook by Edt. Consumer Guide
Makes 6 servings.
Preparation time: 2:30 hours
Tips: Great served cold the next day.
Timballo de Pasta "Ana Maria"
Pasta Wrapped & Pasta Filling
Ingredients
Preparation
3/4 recipe semolina flour Pasta cut int 3 long strips, 6" wide
10 ounces penne pasta, cooked al dente
FILLING: layers 1 & 3
3 tablespoons olive oil
4 medium fresh tomatoes, chopped
1/2 medium eggplant, peeled and diced
1/2 large onion, sliced
1/2 red bell pepper, sliced
2 cloves garlic, chopped
3 leaves fresh basil, chopped
1/3 cup grated Parmesan cheese
FILLING: layer 2
3 hard boiled eggs, cut in halves
10 ounces fresh spinach raw, see note (1)
3 tablespoons butter
8 ounces ham strips about 2"x1/4"x1/4" (1 cup)
8 mushrooms, sliced
1 cup whipping cream
6 canned artichoke hearts, cut in halves
1/2 recipe Bechamel sauce, see Timballo de Pasta "AC"
salt and pepper to season
Butter well a 10" spring mold, set aside.
1. Cook pasta strips in boiling water one at a time for about 1 minutes each. Rinse in cool water, set aside, flat and not overlaping.
2. Prepare filling layers 1 & 3.
Cook penne pasta and set aside in a large bowl.
In a large skillet, heat olive oil for few minutes. Add diced eggplant and brown for about 5 minutes. Add onion, peppers and garlic, cook for another 5 minutes at medium heat.Add chopped tomatoes and 1 teaspoon of salt and black pepper to taste. Cook uncover for about 10 minutes or until tomato sauce has thicken. Remove from heat.
Add sauce to reserved penne pasta. Add Parmesan cheese and fresh basil, toss and set aside.
3. Prepare filling layer 2.
In a skillet, heat the 3 tablespoons of butter. Add ham strips and brown for about 10 minutes, turning in all sides. Add fresh mushrooms and cook for a minute or two. Add whipping cream. Under medium heat, scrape the skillet to blend in the flavors of the browned ham. Cook at medium heat until the sauce thickens about 15 minutes. When barely enough sauce is left to soak the fresh spinach, add fresh spinach and cook just for a moment until spinach shrivels. Remove from heat.
4. Prepare Bechamel sauce as directed in Timballo de Pasta "Anne Catherine"
5. To assemble: Brush pasta sheet with bechamel sauce. Place sheet centered at bottom of buttered spring pan, sauced side touching pan bottom. Now brush the inside pasta sheet with bechamel sauce. Repeat with other sheets of pasta to complete lining the pan. After filling are added, sheets should be big enough to wrap filling completely. Brush all pasta sheets in the inside to seal before pouring filling.
6. Pour 1/2 of the filling layers 1 & 3, insert 1/2 the artichoke pieces into filling. Add the hard boiled egg pieces on top. Add filling layer 2 mixture. Top with remaining filling layers 1 & 3 mixture. Brush pasta sheets generously with bechamel sauce. Wrap pasta around using bechamel sauce to seal the wrapper.
7. Bake at 375F degrees for about 30-40 minutes or until golden brown and crispy.
Immediately out of the oven, invert in platter, carefully remove mold and serve, OR, remove ring and leave top side up and serve.
NOTE: 1) May replace with frozen spinach, defrosted and well drained. Squeeze all water until a solid bulk of spinach is obtained or it will thin the sauce.
2) Timballo is a bit too moist for a perfect slice presentation. If presentation is important, bake the day before and re-heat the next day.
