A present for my RFC friends.
I have cook it at lunch for my family.

Pic
http://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%)
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Esportato da Shop'NCook 3.4.1 (http://www.shopncook.com)


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Cheers
Pandora