No. 96. Timballo Alla Lombarda Recipe

Recipe for Timballo Alla Lombarda (No. 96):

History of Timballo Alla Lombarda:
Timballo Alla Lombarda is a traditional Italian dish that originated in the Lombardy region of Northern Italy. The dish is believed to have been created during the Renaissance period and has since become a popular part of Italian cuisine. The name "timballo" refers to the shape of the dish, which is typically round and resembles a drum. This dish is known for its layers of macaroni, meat, and velute sauce, which are all carefully assembled and then baked or steamed to create a delicious and hearty meal.

Fun Facts:
- Timballo Alla Lombarda is often prepared for special occasions and family gatherings in Italy.
- The dish is known for its rich and flavorful combination of ingredients, making it a favorite among Italian food enthusiasts.
- The use of macaroni in this dish dates back to the Renaissance period when it was introduced to Italy by the Arabs.
- The combination of fowl or game, macaroni, and velute sauce creates a unique flavor profile that is loved by many.

Ingredients:
- 1 pound macaroni
- 1 pound fowl or game, cooked and diced
- 4 eggs
- 2 cups stock
- 1 cup Velute sauce (No. 2)
- 1/2 pound tongue, cooked and diced
- 4 tablespoons butter
- 4 truffles, diced

Instructions:

1. Butter a smooth mould generously to prevent sticking. A round mould with a lid is ideal for this recipe.

2. Cook the macaroni in boiling salted water until al dente. Drain and set aside to cool.

3. Once the macaroni has cooled, take the longest pieces and line the bottom of the mould, arranging them in circles. Join each piece closely to the next until the entire mould is lined with macaroni.

4. Brush the inside of the macaroni-lined mould with beaten egg white. This will help the layers adhere together.

5. Spread a thin layer of fowl forcemeat, using a spoon or spatula, to cover the entire inside of the mould. Use beaten egg white to help the forcemeat adhere to the macaroni.

6. Cut up the remaining pieces of macaroni into small bits and warm them up in a saucepan with the fowl stock, Velute sauce, melted butter, diced truffles, and cooked tongue. Stir well to combine the flavors.

7. Fill the macaroni-lined mould with the mixture, pressing it down gently to ensure there are no gaps. Leave some space at the top as the mixture will expand during cooking.

8. Spread another layer of fowl forcemeat on top of the mixture to seal the timballo.

9. Steam the timballo in the mould for approximately 1 hour or until cooked through. The exact cooking time may vary depending on the size and thickness of the timballo.

10. Once cooked, carefully turn out the timballo onto a serving platter. The macaroni shell should hold its shape, revealing the layers of filling inside.

11. Serve the timballo alla Lombarda hot, accompanied by a rich brown sauce.

Similar Recipe Dishes:
1. Timpano - A similar dish to Timballo Alla Lombarda is the Timpano, which originated in southern Italy. It is a baked pasta dish that features layers of pasta, meat, and cheese enclosed in a pastry crust.

2. Pastitsio - A Greek dish, Pastitsio is also a baked pasta dish that includes layers of macaroni, meat sauce, and creamy bechamel sauce. It is often topped with cheese and baked until golden and bubbly.

3. Moussaka - Another Greek dish, Moussaka, is a casserole-like dish that combines layers of sliced eggplant, ground meat, and a rich tomato sauce. The dish is topped with a creamy bechamel sauce and baked until browned and bubbling.

These recipes all showcase the versatility of pasta in creating delicious and satisfying meals. Whether it's the Italian Timballo Alla Lombarda or the Greek dishes like Timpano, Pastitsio, and Moussaka, they all offer layers of flavors and textures that are sure to delight your taste buds.

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