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Parmigiana Timballo with Ziti or Zitoni
This divine vegetarian parmigiana timballo (based on a 150 year old recipe) doesn’t take so long to make and yet it's as tasty and beautiful looking as any other timballo!
Ingredients
- 320 g Ziti or Zitoni pasta
- 500 g tomatoes San Marzano
- 2-3 large eggplants long or oval
- 250 g mozzarella
- 100 g parmigiano reggiano grated
- olive oil extra virgin
- salt for pasta water and to taste
- 6-8 basil leaves chopped
- 1 egg white only
Instructions
- Prepare a tomato sauce by peeling and cooking the San Marzano tomatoes in a tablespoon of heated olive oil for 15-20 minutes with a pinch of salt, adding a generous amount of the basil at the end of cooking. (you can also use ready- made passata instead of fresh tomatoes. I prefer passata rustica which is thicker)
- Cut the eggplants into long and thick slices ( just over half a inch). Immerse them in cold abundantly salted water. Remove them from the water after a couple of minutes, pat them dry and brush with a little olive oil.
- Cook the eggplant slices on both sides on a hot plate for a less oily result. Alternatively, you can fry them, but make sure to pat them with kitchen paper after to remove as much of the oil as possible. (I fried mine!)
- Once the eggplant slices are ready, take a loaf tin (30 x 13 x 5.8cm), grease it with butter and place the eggplant slices on the bottom and up the sides. Brush all the inner parts with beaten egg white to fix the casing. (The loaf tin needs to be 30cms in length to fit the pasta)
- Cook the pasta in boiling salted water for half the time indicated on the packet, preferably in a pot that allows long ziti or zitoni to cook without breaking.
- Strain the pasta well and season it with a few tablespoons of tomato sauce and plenty of grated Parmesan cheese.
- Now, place a layer of pasta on the eggplant at the bottom of the baking tin, add some tomato sauce, the grated Parmesan cheese, some basil and some mozzarella pieces.
- Continue with another layer of pasta and then with the other ingredients until you reach the top of the tin. Cover the top with more eggplant slices and brush with egg white.
- Bake for about 20 minutes in a hot oven at 180 degrees. Before serving allow the timballo to sit for 10-15 minutes, Turn the timballo out onto a flat plate and serve immediately in thick slices.
- Buon appetito!
Notes
This recipe works best with long thick pasta with a hole in the middle, namely ziti or zitoni. You could also use candele, which are twice as long so you would need to break the pasta pieces in half.
Nutrition
Calories: 678kcalCarbohydrates: 80gProtein: 38gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 107mgSodium: 824mgPotassium: 1087mgFiber: 11gSugar: 14gVitamin A: 1803IUVitamin C: 22mgCalcium: 669mgIron: 3mg
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Gabi says
What a fascinating Italian recipe. I was often in Italy and never stumbled over it. Now I know what to look for the next time:)
Jacqui says
Thank you Gabi, I'm happy you like this recipe. It has lots of history! Of course, there are different kinds of timballo here as I explained in my post! But they're all yummy! All the best!
Kristine says
MMM! This pasta sounds incredible! I love experimenting with new recipes, can't wait to try this one, thanks!
Jacqui says
So happy you want to try this timballo Kristine! I'm sure you'll love it! Happy weekend from Verona!
Jillian says
This looks delicious & I loved hearing the history of this dish!
Jacqui says
Grazie Jilian! Yes, I love learning about the history of food and recipes too! Hugs from Italy!
Denisse | Le Petit Eats says
Yum, I would love to try an authentic version of this in Italy someday!
Jacqui says
I'm sure you'd love it Denisse! It's a fabulous dish! Have a lovely weekend!
Kelly Anthony says
My goodness! This pasta dish is total perfection! Want, want, want!
Jacqui says
Thanks Kelly! Yes, this is a wonderful dish! Hope you get to try it!
Danielle says
This looks so incredibly tasty and comforting! Love the idea!
Jacqui says
Thank you Danielle! I love this idea too! It looks amazing and tastes wonderful!
Louise Falzon says
Hi Jacque,
You might remember me when we both taught at CHS. Congratulations on your pasta project. I'm a big fan of Italian cuisine especially when it comes to pasta dishes. They 're my favourite. Wishing you success in what you're doing. Might meet you again one day
admin says
Hi Louise! How nice to hear from you! Wow CHS seems like a lifetime ago. Sweet that you remember me. I'm thrilled you like my blog! Since moving to Italy in 2003 I've developed a passion for pasta and this is my way of sharing that passion with others! Would love to meet again. Maybe next time I am in Malta. In the meantime I hope you find some tempting new recipes to try here. All the best from Verona!