The preparation of pasta timballo is long and laborious, but it brings great satisfaction. The first step is the meat sauce.
The second step of the timballo, explained in this video lesson, represents the opulence of the old noble houses of Salento: it goes without saying that the filling must be equally rich and full of elements. From meatballs to chicken breast to corned tongue, there are many flavorful components that must be well orchestrated together. Another element for filling the timballo is the stuffing, a soft mixture that serves to incorporate the elements of the filling.
Finally, we move on to the assembly, which deserves just as much care. Discover the complete preparation of the timballo in the Apulian cooking course with Floriano Pellegrino online only on Acadèmia.tv!
00:15 MEATBALL DOUGH
03:06 FORMING MEATBALLS
04:00 COOKING MEATBALLS
06:20 PREPARING AND COOKING MUSHROOMS
11:06 PREPARING AND COOKING CHICKEN
11:59 CHOPPING FILLING INGREDIENTS
13:25 PREPARING THE FILLING
15:59 PREPARING THE STUFFING
READ THE COMPLETE RECIPE 👇
Ingredients for 6 servings
Preparation time: 1 hour
For the filling:
Ground veal, 120 g
Egg, 30 g
Parmigiano Reggiano, 30 g
Flour
Chicken breast, 200 g
Champignon mushrooms, 250 g
Black truffle, 20 g
Cooked ham (thickly sliced), 70 g
Corned tongue, 70 g
Dry Marsala
Salt
Black pepper
Butter
For the stuffing:
Thick béchamel, 300 g
Ground chicken breast and thigh, 350 g
Parmigiano Reggiano, 30 g
Egg yolk, 2
Salt
Nutmeg
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6 июл 2024