Home » Timbale of turnip greens, meatballs and cheese fondue

Timbale of turnip greens, meatballs and cheese fondue

by Ada Parisi
5 min read

[An exquisite timbale with all flavors of southern Italy: turnip greens, Chili, Fried meatballs and a cheese fondue. I prepared in single portions, But if you are so many you can do in baking dish and cut, Maybe using the rigatoni or penne rigate instead of half-tortiglioni. The meatballs are also within and, as soon as you cut, roll out as many tasty pebbles.

Ingredients for 4 people for 4 or a baking sheet for single portions:

  • 350 grams of penne rigate or tortiglioni or rigatoni
  • 500 grams of broccoli rabe, net weight
  • 8 Tablespoons extra virgin olive oil
  • a small piece of chili pepper
  • a clove of garlic
  • salt and pepper
  • 20 grams of butter
  • 40 grams of shredded PDO parmigiano Reggiano
  • butter and bread crumbs for the bread pan, to taste

for the meatballs

  • 300 grams of minced beef or veal
  • an egg
  • salt and pepper
  • 30 grams of shredded PDO parmigiano Reggiano
  • the inner part of a wet little sandwich with a little whole milk
  • breadcrumbs to coat the meatballs
  • peanut oil to fry

for the fondue

  • 150 ml of cream
  • 70 grams of grated pecorino cheese Dop

Sauté the garlic in a pan with oil, combine the chili slices and turnip greens: season with salt, pepper, blow them up and cook over medium heat and blankets until they become keep, turning them often. Meanwhile, prepare the meatballs by putting all the ingredients in a bowl and knead until the mixture is well blended. Form balls the size of a cherry and dip in breadcrumbs lightly salted. FRY in abundant oil seeds and set aside.

Preheat oven to 200 degrees ventilated, boil the pasta in salted water and drain it al dente (Why will finish cooking in the oven) putting aside a little’ of the cooking water. Stir the pasta with turnip greens, the butter, the cooking water and Parmesan cheese and pour half the dough in a lightly buttered baking dish and sprinkle with breadcrumbs, Add a layer of fried meatballs (keep aside some Parker for seal) and cover with the rest of the dough. Bake, covering the pan with a sheet of aluminum foil, for about 10 minutes.

While the pastry is baking prepare the fondue: bring almost to a boil the cream in a saucepan and, over a very low heat, combine the cheese, stirring carefully until the mixture reaches the desired consistency, Bearing in mind that tends to thicken as it cools.

Churning the timbale, Let it cool for a few minutes and serve garnished with cheese fondue and some fried Patty as decoration. If you did the portion you can turn them out, If you have opted instead for the timbale in trays serve in slices.

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6 comments

Giulia February 4, 2014 - 12:37

very very tasty…I like it! those meatballs!!! baciii

Reply
Sicilians creative in the kitchen February 4, 2014 - 12:59

Hello Giulia! Thanks. I'm crazy about all kinds of Parker… Kisses!

Reply
Anna February 4, 2014 - 08:44

That force that you. Every night you are here, on your gorgeous blog, to make us swallow with gusto, and enjoy it with your eyes, Unfortunately only with your eyes, your yummy dishes.
Congratulations, still compplimenti and have a nice day Anna

Reply
Sicilians creative in the kitchen February 4, 2014 - 12:58

Hi Anna! Watch, I do not deny that it is a nice effort, but repays me with much satisfaction, as your compliments! A hug, ADA

Reply
Erica Of Paul February 4, 2014 - 08:33

Wow Ada, I'm salivating to a thousand at this hour of the morning to the vision of this wonder…..

Reply
Sicilians creative in the kitchen February 4, 2014 - 12:59

Hello Erica! In fact with the coffee is their death… :-) See you soon, ADA

Reply

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