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Napolitano Timballo – Recipe

Drum

Timbal is a favorite in southern Italy and an easy dish to do, once you have prepared the sauce and noodles. Botticelli recommend rich Italian tomato sauce with href = "http://www.shopzeus.com/dough.html"> fresh spinach pasta. You can use store-bought pasta and sauce, but you will never have the taste of the real Italy. So please make the pasta and sauce, if you decide to make this dish.

Ingredients (5-7 servings):

• 24 sliced fresh spinach pasta, cut into 3 "x 5" rectangles
• 1.5 to 2 cups tomato sauce Botticelli Italy's rich depending on how much tomato flavor you want (I suggest you try 1.5 cups in his first attempt)
• 15 oz ricotta cheese
• ½ pounds mozzarella cheese, sliced or grated
• 3 links mild Italian sausage
• Salt and pepper to taste
• ¼ cup Parmesan cheese

Preparation

Cut the dough into 24 slices each 3 "x 5".

chopped spinach pasta

Boil a few liters of salt water with a little olive oil and cook the pasta for 6 minutes or until al dente. You can remove the pasta from the water with a slotted spoon / spoon after it has cooked. Place on a clean dry towel.

Meanwhile … Remove skin from sausage, crumble in a skillet, and brown. Drain and combine in a food processor with ricotta cheese, tomato sauce and salt and pepper. Mix all ingredients.

In the blender

Cheese filling

Layers

Preheat oven to 350 degrees F. Butter the bottom of baking pan (approximately 10 "x 14" deep and about 3 "). Place dough slices rectangular bottom and top with cheese filling. Add mozzarella cheese slices on top of filling. Repeat with another layer making the dough, filling, and mozzarella. Is likely to end up using sliced 3 pasta – make sure that the last rectangle is filled pasta and mozzarella over it. You must have 8 of these rectangles on the baking dish.

Oven-ready

Perfect

I To finish the dish put two pieces of Italian sausage that was cooked in tomato sauce on top of each rectangle. Sprinkle with fresh parmesan cheese and bake in the oven for 40 minutes.

Enjoy.

After cooking

About the Author

Jack Botticelli

You can read more Italian recipes here

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