Ingredients
-
3
-
-
1/2
-
-
2
-
1/4
-
1
-
1
-
3
-
5
-
1/4
-
1
-
1 1/2
-
-
Directions
A Drum of Eggplant and Bucatini (Timballo Di Melanzane E Bucatin, Making a timballo, or timpano, is an event It becomes the moment in which ordinary ingredients like macaroni, cheese, and vegetables are transformed into an extraordinary, impressive drum of baked pasta that, when unmolded, receives a standing ovation The region of Campania claims the timballo as its own and the recipe that follows comes from Sorrento It calls for bucatini, a thicker cut of hollow spaghetti, which neatly nestles and holds the ingredients together It is customary in Campania to use buffalo milk mozzarella, a cheese with a delicate texture and superb taste, but it is very perishable and not readily available Fresh cow’s milk mozzarella can be used instead Assembling the timballo is easy when done in stages Make the sauce several days ahead; cube the cheese and cook the marble-size meatballs 2 days ahead Patience is the key to the unmolding; you will get much neater wedges by allowing the timballo to cool for about 20 minutes – and the joy of tasting that first forkful will be worthy of the best drumroll
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Steps
|
1
Done
|
Cut Off the Stems of the Eggplants and Discard. Slice the Eggplant Lengthwise Into 1/4-Inch-Thick Slices. |
|
2
Done
|
Salt and Layer the Eggplant Slices in a Colander Set Over a Bowl. |
|
3
Done
|
Place a Large Bowl of Water on Top of the Slices to Act as a Weight. Let the Eggplant "sweat" For at Least 1 Hour to Remove the Excess Water. |
|
4
Done
|
Butter a 9 X 3 1/2-Inch-Deep Round Mold or Cake Pan and Coat the Inside Evenly With the 1/2 Cup Bread Crumbs. |
|
5
Done
|
Shake Out the Excess Crumbs and Refrigerate the Mold Until Ready to Fill. |
|
6
Done
|
to Make the Sauce: |
|
7
Done
|
in a Large Saucepan, Heat the Olive Oil and Cook, Stirring, the Onions, Carrot, and Celery Until They Soften. |
|
8
Done
|
Add the Garlic and Cook, Stirring, Until the Garlic Softens. |
|
9
Done
|
Stir in the Tomatoes, Red Wine, and Bay Leaf. |
|
10
Done
|
Cover the Pan and Simmer the Sauce For 30 Minutes. |
|
11
Done
|
Season With Salt and Pepper and Set Aside. Remove the Bay Leaf Before Using. |
|
12
Done
|
Cook the Bucatini According to the Directions. |
|
13
Done
|
Drain and Transfer to a Large Bowl. Set Aside. |
|
14
Done
|
in a Medium-Size Bowl, Combine the Veal, Egg, White Wine, the 2 Tablespoons Grated Pecorino, Bread Crumbs, and Salt. Mix Gently to Just Combine the Ingredients. Form Marble-Sized Meatballs With Your Hands. |
|
15
Done
|
Note: Instead of Frying the Meatballs, Bake Bake the Meatball on a Lightly Greased Cookie Sheet at 350f Until Nicely Browned, About 20 Minutes. |
