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Timbale with Sicilian eggplant and fried meatballs

Delicious variant of the traditional timbale

by Ada Parisi
5 min read
Timballo di anelletti con melanzane e polpettine fritte

Today's recipe is a Sicilian-style anelletti timbale with fried eggplant and a meatball-based sauce. greedy, awesome, a taste riot, scent and color. This timbale of rings is an even richer variation of both the TIMBALE OF PALERMO ANELLETTI (take a look here at the VIDEO RECIPE of the classic timballo of anelletti on my YOUTUBE channel) because there are meatballs. It tastes like the SICILIAN WINTER TIMBALE, that the sauce but not fried eggplant. The timbale anelletti is in Sicilian cuisine DNA, it is a traditional recipe and every family has its variations.

This is the varante of the Sicilian-style timbale with meatballs that we prepare as a family on the occasion of Ferragosto, as an alternative to PASTA 'ncasciata TO MESSINESE, They all had the opportunity to appreciate in books or in the TV series Inspector Montalbano, Andrea Camilleri. Obviously, for me it's It is essential that the pasta is Sicilian anelletti, but you can also use a short pasta such as rigatoni, the casarecce, half sleeves. For the meatballs, strictly fried, I use a mixture of ground beef and pork, and then bake in tomato sauce.

All’inside of the Sicilian timballo with meatballs, I add a semi-aged cheese, in my case provola dei Nebrodi. Sometimes I add also boiled eggs, as in traditional timbales. I have enticed enough? Hope you. Take a look at all my other SICILIAN RECIPES and my RECIPES WITH EGGPLANT and run to prepare this pie. Have a good day!

Timballo di anelletti con melanzane e polpettine fritte

TIMBALE AUBERGINES BALLS AND FRIES

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

300 grams of Sicilian anelletti (or other short pasta)

1 liter of tomato sauce

fresh basil

extra virgin olive oil

salt and pepper

500 grams of ground mixture of beef and pork

breadcrumbs

parsley

1 whole egg

120 grams of Parmigiano Reggiano PDO cheese

80 grams of cheese DOP Pecorino

peanut oil for frying

200 grams of cheese or provolone (or at least a soft cheese or seasoned seeds)

4 boiled eggs

Procedure

Sicilian-style anelletti timbale with aubergine and fried meatballs

Before preparing the anelletti timbale with eggplant and fried meatballs you have to do the meatballs and fry the eggplant. For the meatballs, place in a bowl the ground beef and pork, chopped parsley, a pinch of salt, an internal egg, 30 grams of bread crumbs, 40 grams of DOP grated cheese and 50 grams of Parmigiano Reggiano Dop. Mix everything together and, with fingertips lightly moistened, form so many balls small and regular size. Breading each patty in breadcrumbs and fry the meatballs in oil peanut oil. Put the meatballs from.

Put extra virgin olive oil and tomato puree in a large saucepan. Add a few leaves of basil, Salt, the tip of a teaspoon of sugar and cook covered for 15 minutes. Add the meatballs to the sauce and cook for another 10 minutes. Allow to cool.

Wash the eggplants, eliminate the ends and slice thickness at regular slices (about one centimeter). Sprinkle the aubergines with a little fine salt and fry in extra virgin olive oil until the aubergines are golden on both sides. Put the fried eggplant on paper towels and let cool.

Cut the cheese into cubes. Anelletti Boil in salted water and drain when al dente: I suggest to cook for a time equivalent to half of that indicated on the package, because then suffer the passage in the oven.

Season anelletti with meatballs and tomato sauce, Parmesan and grated pecorino remained, a few leaves of Basil.

Grease a mold with extra virgin olive oil (use a brush to a greater uniformity) and sprinkle the mold with breadcrumbs. Coat the mold with the fried eggplant, so that it is completely covered (overlap the edges slightly). Pour into the mold half of the pasta with the sauce meatballs, distributed over the cheese cut into cubes and boiled eggs (if you decided to put them) and cover with the rest of the dough.

Preheat the oven to 180 degrees static. When the oven is hot, cook a timbale of eggplant and meatballs for 20 minutes. Remove from the oven and allow the pie to cool for 5 minutes before throw. Turn out the timbale Sicilian eggplant and fried patties on a serving dish and serve immediately. Bon appétit!

Note

MATCHING: Vermentino di Gallura DOCG top (fear) produced by the company Siddùra, a Luogosanto. A white man with an experimental soul, that is fermented and aged in French oak barrels young (Allier), A structured wine, with notes of vanilla, butter and honey, which combine the freshness and great flavor, typical of Gallura Vermentino.

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2 comments

elisabetta corbetta 8 August 2019 - 08:32

A super delight
Thanks
A big kiss

Reply
Ada Parisi 12 August 2019 - 10:26

thanks always, good Ferragosto

Reply

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