Search results
Results From The WOW.Com Content Network
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 .
Baked pasta can ideally be divided in two big categories: the version with béchamel sauce was born in the Renaissance courts of the center and north, as a poorer variant of meat pies, from which probably derive very famous dishes such as lasagne al forno and Emilian cannelloni; the so-called pasta 'nfurnata or pasta 'ncasciata is instead one of the most typical dishes of Sicily (particularly ...
Sartu di Riso is a rice crust timbale. Timballo di Melanzana uses overlapping strips of eggplant to enclose the filling, which can be a wide range of pre-cooked meats, sausages, cheeses, vegetables, and shaped pastas combined with herbs and spices and red or white "gravy", thickened with breadcrumbs if necessary. The assembled dish is then ...
' baked anelletti ') or timballo di anelletti are a type of baked pasta called pasta al forno typical of Palermo and its province but also widespread in the rest of Sicily. [ 1 ] Characteristics
In Italian cuisine, the macaroni pie (Italian: Pasticcio (or Timballo) di maccheroni) is a traditional dish in several cities, with a long tradition originating from the pastizzi prepared by the chefs active in the Italian courts of the Renaissance: the most well known, filled with pigeon meat and truffles, comes from Ferrara, [16] while also ...
The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities. [11] [12] [13] Italy is home to 395 Michelin star-rated restaurants.
Timballo: Campania: A baked pasta dish, made with cheese, meat and vegetables. Tordelli lucchesi: Tuscany: A Lucca dish of tordelli dumplings (a variant of tortelli, with a semi-circular shape and containing a filling of meat thymus and herbs), served with a ragù sauce: Tortel Dols di Colorno: Emilia-Romagna
Timballo abruzzese: lasagna-like dish with pasta sheets (scrippelle) layered with meat, vegetables and rice; often served for Christmas and Easter [23] Porchetta abruzzese: moist boneless-pork roast, slow-roasted with rosemary, garlic, and black pepper or chili pepper, sometimes along with other spices. [23]