Timballo and Serrano Ham

timballo 3

Timballo is an Italian dish consisting of baked pasta with one or more other ingredients (cheese, meat, vegetables and even fruit).  The name comes from the French word for kettledrum (timbale).  Varieties of Timballo differ from region to region and it is sometimes known as a bomba, torino, sartu or pasticcio. It is similar to a casserole and is sometimes referred to in England as a pie or savory cake.

The following is our family favorite:

Timballo and Serrano Ham

(serves 6)

1 box of your favorite pasta (we use homemade)

1 pound of your favorite meatballs

Sauce

¼ pound Satori’s Balsamic BellaVitano  (flake or crumble some and grate remaining)

1 pound sliced Serrano Ham

 

Directions

If you are making this totally from scratch start with your sauce, then your pasta so it can be drying while you make the meatballs.

Once everything is assembled pre-cook the pasta to al dente.

Line the bottom and sides of a large casserole dish with the Serrano Ham, mix the sauce, pasta and the crumbled half of the BellaVitano together and pour ½ into casserole dish on top of ham. Add a layer of meat balls and more sauce, cover with remaining pasta. Pack it down and fold ham over top.

Bake at 350 degrees for about 30 minutes.

Serve by  tipping upside down onto a platter, top with sauce and meatballs and grated BellaVitano Cheese.

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Filed under Artisan Cheese, Balsamic Cheddar, Chef Lippe, Timballo

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