Timballo Pitagorico - Pythagorean timbale
Timballo Pitagorico
Original recipe of Vincenzo Corrado. in the “Il Cuoco galante”
Ingredients:
Spinach
Capon Broth (or chicken broth)
Ricotta
Parmegiano
Breadcrumbs
Beef marrow
Marjoram
Egg yolks
Preparation:
Blanch the spinach in broth
Minced and then make a paste with ricotta, parmegiano, breadcrumbs and beef marrow will bind everything
Season with salt, pepper and marjoram
Bind it all with egg yolks
Form into Gnocchi by rolling the dough into a rope and cutting into short lengths
Flour the Gnocchi and boil them for a short time in capon broth
When done put them into a casserole with butter and parmegiano
Cook them in the oven till warm and browned.
Recipe for Timballo Pitagorico - Pythagorean timbale (Baked in a crust) - from a cookbook by Giorgia Chiatto
Preparation:
Knead the cold butter into small pieces with the flour, forming a crumb; add the salt, the yolks, previously beaten and add the water a spoon at a time (5 or 6 tablespoons should suffice).
Work briefly until the consistency is compact and homogeneous.
Form a loaf and let it rest in the fridge, at least a couple of hours, better overnight.
In a pan, season the spinach with butter for about 5-6 minutes. Let all the cooking water evaporate and when they are well dry, leave to cool and blend.
In a bowl, mix the ricotta well to make it creamy; add the egg yolks and, stirring constantly, add the spinach, parmesan, marjoram and breadcrumbs, season with salt and pepper and mix well.
Let it rest in the fridge for 10-15 minutes.
After this time, adjust the consistency: the mixture must be homogeneous and sufficiently hard to give it a shape (if it is too soft add the breadcrumbs, vice versa a little milk).
With this mixture, form oval morsels the size of a walnut and pass them in the flour.
Bring the broth to a boil and cook for 4 minutes.
Meanwhile, roll 2/3 of the pastry into a thin layer and, with it, line a 22 cm diameter buttered and floured mold.
Drain the morsels and season with the butter, half of the Parmesan and a little cooking water. Arrange them in the pasta wrap and sprinkle with Parmesan between one layer and another.
Cover the timbale with the remaining part and close the edges well. Brush with beaten yolk with a fork. Decorate to taste with the pasta scraps. Bake the timbale in a preheated oven at 180 ° for about 30 minutes.
Ingredients:
Short pastry dough:
500 g of 00 flour
190 g of butter (or 140 of butter and 30 g of lard)
2 egg yolks
10 g of salt
Cold water to taste
For the stuffing
1 kg of clean spinach
80 g of butter
1 teaspoon of chopped marjoram
100 g of breadcrumbs
Salt and Pepper To Taste
40 g of Parmesan cheese
450 g of well dried Roman ricotta
4 egg yolks
To season
70 g of butter
50 g of Parmesan cheese
To cook spinach morsels
1 liter of vegetable broth
To brush the surface
1 egg yolk