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Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included.[1][2] Variations include the mushroom and shrimp sauce Timballo Alberoni, named after Giulio Alberoni; and the veal and tomato sauce Timballo Pattadese.

Timballo
A slice of Timballo Pattadese, showing the various layers
Place of originItaly
Region or stateFrance, Italy, Portugal, Spain, and Latin America

Etymology


The name comes from the French word for kettledrum (timbale).[1] Varieties of Timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartù (a type of Neapolitan timballo with rice and tomato sauce) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust).[1] It is also known as timpano[3] and timbale. It is similar to a casserole and is sometimes referred to in English as a pie or savory cake.[1]


Preparation


A Timballo Pattadese being assembled
A Timballo Pattadese being assembled
The baked Timballo Pattadese, before slicing
The baked Timballo Pattadese, before slicing

The dish is prepared in a dome or springform pan and eggs or cheese are used as a binder.[1] Rice is commonly used as an ingredient in Emilia-Romagna, where the dish is referred to as a bomba and baked with a filling of pigeon or other game bird, peas, local cheese and a base of dried pasta.[1] Crêpes are used as a base in Abruzzo, and other regions use ravioli or gnocchi.[1] In Sicily, it is typically made with pasta and eggplant.[4]

Mushroom sauce or fonduta, a rich Piedmontese cheese soup and sauce, are sometimes used, and Anna Del Conte wrote that Béchamel is the most consistently used ingredient in timballos.[1][5]



Timballo featured prominently in the 1996 film Big Night, although the dish there is referred to as timpano (a regional or family term).[1][6][7]

"Timpano" was featured in the American Dad episode S18 E1.


See also



References


  1. Schrambling, Regina (January 11, 2006). "With timballo, any night is big". Los Angeles Times. Archived from the original on December 28, 2008. Retrieved August 4, 2009.
  2. McKeon, Nancy (September 25, 1996). ". . . And in the Starring Role: The Timballo!". Washington Post. Archived from the original on October 26, 2012. Retrieved August 4, 2009.
  3. "Arthur Schwartz's Timballo di Tagliolini (Pastry Drum With Fine Egg Pasta) recipe on StarChefs". www.starchefs.com. Retrieved 2015-11-28.
  4. Zeldes, Leah A. (2010-12-01). "Eat this! Timballo Siciliano, something different to do with pasta". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2011-05-18.
  5. Del Conte, Anna (2004). Gastronomy of Italy. Pavilion Books. ISBN 978-1862059580.
  6. Marchetti, Domenica; Susie Cushner (2008). Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style. Chronicle Books. p. 99. ISBN 978-0-8118-5929-5.
  7. Kasper, Lynne Rossetto; Susie Cushner (1999). The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens. Simon and Schuster. p. 100. ISBN 978-0-684-81325-7.



На других языках

- [en] Timballo

[ru] Тимбалло

Тимбалло (итал. Timballo) — итальянское запечённое блюдо, состоящее из макарон [1], риса [2] или картофеля с одним или несколькими другими ингредиентами (сыр, мясо, рыба, овощи или фрукты). [3][4] Иногда его готовят, помещая ингредиенты внутри слоеного или песочного теста. В Италии существует много региональных вариантов этого блюда.


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