Today I have prepared a dish that belongs to the family of Italian timbale, but I have changed the ingredients to a considerable degree. The overall concept remains the same. The timbale is a big stuffed drum. What has inside varies, as well as its skin.
I decided to use eggplants and zucchini in the stuffing, combined with penne pasta and ground pork meat. Here it goes.
I got the round zucchinis that I like very much and fantastic bell shaped eggplants and fried them in olive oil.
For the meat I got a nice chunk from the upper leg, that had some fat in it. I then browned the meat with onions, one red and one green pepper.After browning, I added tomato paste and two chopped fresh tomatoes.
I let the meat to simmer in low heat for one hour.
After frying the vegetables, I let them rest on paper, while I prepare the dough for the skin of the timbale. I made it like a rich bread, in order to adsorb all the juices of the vegetables and the meat without becoming excessively soft.
In parallel, I prepare the penne “al dente” so that they do not disintegrate when they cook inside the timbale.
We are now ready to integrate and compose.
Lay the dough on a bell shaped baking dish and work it with your hand so that it covers most of the surface of the dish. I added olive oil and sesame seeds in the dish prior to spreading the dough.
Add the vegetables and slices of parmesan cheese.
Add the penne.
Add the meat and make sure you have at least 2 centimeters to the rim of the dish, as the dough will expand in baking.
Add a layer of dough at the top, spread egg all over to give it a nice golden color, and bake in the oven for one hour, in 250 degrees centigrade. Stick a nice in the timbale a couple if times, to let the steam out.
Once baked, let it rest for 15 minutes, then serve on a round dish. A very sharp knife is required when serving.
Let the timbale warm your heart with its harmony of smells and tastes!