THE Timballini of pasta I'm a first course exquisite and delicious, single-portion variant of the classic timbale of pasta. They are small Pasta flans, in this case made with small pasta, the butterflies, first blanch And seasoned with Ragù, parmesan and bits of smoked provola; subsequently inserted into molds previously lined with pasta brisee and then baked in the oven; where gods will form Timballini of baked pasta in crust! In the end festively decorated with flakes of shortcrust pastry ! They are not beautiful to amaze in moves? And believe me of one goodness extreme! Tasty, streamers, wrapped in this crunchy crust!
There quick and easy preparation! You can use muffin molds or molds from Camille to have them round! In this case I chose the butterflies of pasta Sgambaro, from 100% Italian durum wheat that does not overcook, even if it is such a small format! I am very good and engage perfectly in single-portion shells!
Perfect for special lunches and dinners, to add to the Christmas Menu e New Year's, Easter and others Anniversaries! Prepare them, also i children they will love them!
Discover also:
Tagliatelle in crust (a simple and spectacular timbale of pasta with a woven crust)
Timballini pasta recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes | 30 minutes | 50 minutes |
|
Quantity for 6 people |
|---|
|
How to make baked pasta Timballini
First of all, prepare the condiments following the ingredients and procedure in RAGU '
Then blanch the Farfalline in boiling salted water for a maximum of 2 minutes and drain.
Here is the direct link to the shop: https://shop.sgambaro.it/ where you can buy butterflies,
using the discount code TAVOLARTE2120 (to write capitalized and all attached)
you will be entitled 20% discount on ALL products Sgambaro e-commerce https://shop.sgambaro.it/
valid for the next 15 days!
Then mix the farfalline al dente with the meat sauce, the grated Parmesan cheese and the provolone in small pieces.
Then roll out the brisée, cut out some discs with a pastry cup and line some muffin molds, making the domes adhere well.
Finally insert the filling leaving it open on the surface:
Cook at 200 ° for about 30 minutes. Adding aluminum foil halfway through cooking.
In the meantime, make strips of 1 cm with the leftover shortcrust pastry and make bows:
Put them back in the fridge immediately.
Then take them out of the oven, take out the flans and turn them upside down on baking paper; brush them with the yolk, apply the bows and brush these too with the leftover yolk:
Finally, put the timballini back in the oven for 5/10 minutes. When they are golden, they are ready to unmold and serve on the table!
Yours are ready Timballini of pasta!
look how delicious they are!
In anticipation of parties and lunches, you can prepare them the day before and keep them in the fridge ready to cook, it is important that the pasta is cooked particularly al dente!
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