On Mar 14, 5:54*pm, "Pandora" > wrote:
> A present for my RFC friends.
> I have cook it at lunch for my family.
>
> Pichttp://i39.tinypic.com/n69k7n.jpg
>
> And recipe:
>
> * * * * * * * * * TIMBALLO OF PASTA WITH MEATBALLS.
>
> Category: First dishes
> Yield: 5 *porzioni
> Preparation time: 1 hour
> Source: Pandora
>
> * * * * * * *500 gr. * pasta - (caserecce types)
> * * * * * * * 50 gr. * romano cheese
> * * * * * * * * * * * *salt
> TOMATO SAUCE
> * * * * * * *500 gr. * canned tomatoes - (pelati)
> * * * * * * * * * *1 * onion - (minced)
> * * * * * *1/4 glass * extra virgin olive oil
> * * * * * * * *1 tsp * sugar
> * * * * * * *1 pinch * salt
> * * * * * * *1/4 tsp * hot chili pepper - (or pepper)
> MEATBALLS
> * * * * * * *350 gr. * minced meat - (a mix of pork and beef)
> * * * * * * * 4 cups * fresh spinach - (I have used 4 cubes of
> * * * * * * * * * * * *-frozen one)
> * * * * * * * 80 gr. * breadcrumb - (plus few for the timballo pan)
> * * * * * * *100 gr. * grated provolone cheese - (the hot type)
> * * * * * * * 30 gr. * mozzarella cheese - (for the meatballs
> * * * * * * * * * * * *-filling)
> * * * * * * * 50 gr. * mozzarella cheese - (to mix with pasta)
> * * * * * * * * * *2 * eggs
> * * * * * * *1 clove * garlic
> * * * * * * *1/2 cup * flour
> * * * * * * *1/2 cup * parsley - (minced)
> * * * * * * * 2 cups * oil for frying
> * * * * * * *1 pinch * salt
> * * * * * * *1 pinch * pepper
>
> Prepare *tomato sauce with a sautéd mixture of finely chopped onions and
> oil. Then add tomatoes cut with a fork and a knife in little cubes. Add 1
> tbs sugar, salt and pepper and let stew for about 20-30 minutes. Set aside.
> Prepare meatballs: wash spinach and let them stew in few salted water for
> about 7-8 minutes. Strain and set aside.
> Put in a bowl: meat,, breadcrumb, provolone cheese (grated), garlic
> (minced), eggs, salt, pepper and parsley. Mix well and then, with 3/4 of
> meat, make about 12 meatballs (3 cm of diameter). Put in the centre of the
> meatballs a tsp of spinach and in the centre of this a little cube of
> mozzarella cheese.
> Make smaller meatballs (about 1,5 cm) with the other quarter of meat (you
> will put these in the timballo of pasta). Don't fill these last ones because
> they are too small.
> Then, flour the meatballs and fry (only the little ones) in enough seed oil.
> Set aside the big meatballs.
> Cook pasta in salted water for less then half of the minutes of the cooking
> time written on the pack. They must result very "al dente"!
> In the meanwhile, preheat the oven (convention) at 180° C ; butter an
> alluminium stamp (about 20 cm large and about 16 high) and then spread it
> with breadcrumb.
> When pasta is ready, strain and put again in the pan. Mix to it: tomato
> sauce, Romano cheese, little cubes of mozzarella cheese, little meatballs..
> Put pasta in the timballo stamp and cook in oven for about 20 minutes (it
> must result a little crunchy over).
> In the meanwhile fry the big meatballs till brown. Then put them on cooking
> paper to dry oil.
> Cut them in a half (they will serve for decoration).
> When timballo is ready, turn it upside down on a big round plate. Put around
> the halves of meatballs. Put 4 halves over the top like shown in the pic.
> Hope you like.
> Good appetit.
> Pandora
>
> Nutritional facts per serving (daily value): Calories 641kcal; Protein 31g
> (61%); Total Fat 16g (24%)(Sat. 8g (41%)); Chol. 121mg (40%); Carb. 94g
> (31%); Fiber 5g (22%); Sugars 7g; Calcium 438mg (44%); Iron 5mg (25%)
> * * * * * * * * * * * * * * * ----------
>
> * * * * * * Esportato da Shop'NCook 3.4.1 (http://www.shopncook.com)
>
> --
> Cheers
> Pandora

YUM! Thank you!

I've read about these before but have never made one. Maybe now I
will.

Thanks for posting,
Kris