SMALL TAGLIATELLE TIMBALES
Timbale is sometimes also called "pasticcio", which in Italian means pie but also mess. However, it’s certainly not a mess, indeed! It is a delight with a long tradition and ancient origins, possibly dating back to the period of Arab rule in Sicily. Since then, the timbale has transformed, coming to us in creative variations: pasta or rice, meat or fish, wrapped in a crispy crust or sprinkled with breadcrumbs, savory or sweet…
Our recipe offers you a small version of the pasta timbale, ideal for creating dishes that satisfy not only the palate but also the eyes. Colorful and fragrant, these Small Tagliatelle Timbales invite us to enjoy their freshness also thanks to the garnish: a simple and nice decoration with fresh cherry tomatoes and basil leaves. The unmistakable shape of tagliatelle is ideal for creating this true treasure chest of taste which contains the unique flavors of mild Provolone and Parmigiano Reggiano cheese.
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients
320 g of Tagliatelle by Emilia Food Love
300 g of Rustica Tomato Passata by Emilia Food Love
80 g of mild Provolone by Emilia Food Love
80 g of Parmigiano Reggiano DOP 24 months by Emilia Food Love
20 g of butter
2 tablespoons of breadcrumbs
½ onion
Fresh cherry tomatoes
Fresh basil
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper
Method
-
Pour two tablespoons of extra virgin olive oil into a pan and add the finely chopped onion, then fry over a low heat.
- Add the Rustica Tomato Passata, cook for about 15 minutes, and season with salt and pepper.
- Meanwhile, cook the tagliatelle in plenty of salted water, drain them "al dente", and toss them in the sauce for a couple of minutes. Remove from heat and set aside.
- Dice the Provolone and grate the Parmigiano Reggiano cheese.
- Grease and sprinkle with breadcrumbs some aluminum molds.
- Arrange the Tagliatelle in the molds and alternate layers of pasta, Provolone and Parmigiano Reggiano cheese.
- Bake in a preheated oven at 180 °C (356 °F) for a few minutes until the surface is golden brown.
- Remove the small timbales from the oven and decorate them with fresh cherry tomatoes and a few basil leaves before serving.
Tip
You can enrich Rustica Tomato Passata by Emilia Food Love with peas or mushrooms. For an even stronger flavor, try replacing the 24-month-aged Parmigiano Reggiano cheese with our longer-aged varieties or our Strong Provolone.
Also in Cookbook
PENNE with Grilled Peppers and Pecorino Romano
From coincidence to science, the evolution of food pairings has taken us from necessity to the study of molecules. And who knows how many more stops there will be on this incredible journey of taste.
Today, however, we will stop here to prepare a recipe that will win you over thanks to the delicious combination of grilled peppers and Pecorino Romano cheese.
SAVORY PIE WITH RICOTTA, SEMI-DRIED TOMATOES & OLIVES
Trying to make this recipe without sneaking a taste of its irresistible ingredients? Mission impossible! And why resist? Treat yourself to a few olives, a couple of semi-dried tomatoes, or some cubes of provolone while you prepare your savory pie—you won’t regret it.
Colorful and full of flavor, it’s a dish that delights kids and adults alike. Quick, eye-catching, and guaranteed to fill your kitchen with an irresistible aroma while baking, it rewards you with unforgettable flavor.
PASTA ALL'AMATRICIANA
Hard to believe, but when tomatoes first arrived in Europe in the 16th century, they weren’t seen as food at all—they were just used as decoration.
Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.