Sicilian Timballo

Sicilian Timballo

Ingredients

• For 8 Person(s)

For the Crust:

• 1 pound all purpose flour
• 2 large eggs
• pinch of salt
• 1/2 pound butter, cold
• milk, as much as needed
• 1 egg for the egg wash

For the Filling:

• 1 pound Anelletti pasta or another short cut pasta that you prefer
• 2 medium to large eggplant
• 1 pound sliced mozzarella
• 1 1/2 pounds mixed chopped meats (veal, pork and beef)
• 28 ounces chopped tomatoes
• 2 cups peas
• 1/2 cup white wine
• 2 bay leaves
• 2 tablespoons fresh parsley
• peperoncino - hot pepper
• salt

5 cloves garlic, chopped finely
3 tablespoons extra virgin olive oil
olive oil for frying

Directions

1. Make the Crust:
2. In a stand mixer, add the flour, salt and the butter cut in cubes.
3. Let the flour absorb all the butter. Add the eggs and let them mix well.
4. Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
5. Let it rest.
6. Prepare the Eggplant:
7. Wash, peel and slice the eggplant longways about 1/4" tick.
8. Lightly fry all the eggplant slices in olive oil and set aside.
9. Boil the Pasta:
10. In salted water, cook the Anelletti pasta to just before Al Dente. Drain the pasta, blanch it with very cold water and set aside.
11. Make the Meat Sauce:
12. Add 3 Tbs of EV olive oil in a pot followed by the garlic. Once the garlic turns blonde, add the chopped meat.
13. Let the meat brown and add the white wine.
14. Let the alcohol evaporate and add the bay leaves to be removed once the sauce has cooked and cooled off.
15. Add salt and  Peperoncino, as desired, and the fresh parsley.
16.  Add the crushed tomatoes and the peas.
17. Let the sauce cook for about 5 mins., set aside to cool.
18. Assembly the Timballo:
19. Pre-heat the oven to 350F.
20. Butter and flour a 9" spring-form pan.
21. Mix the pasta and the meat sauce.
22. Take the dough and split it 60/40.
23. Take the larger piece of dough and roll it with a pin to about 1/4" thick and large enough that will line the bottom and the sides of the pan.
24. ....
25. ....
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