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Timballo di Zitti (serves 6)/ BIG NIGHT

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Timballo di Zitti

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499g ziti

half large ladle tomoto sauce (for baking)

1 handful of dry cepes (softened in warm water)

2 handfuls of mixed wild mushrooms

1 handful of fresh peas

1 Italian sausage

salt and black pepper

parsley and chopped garlic

1 large buffalo mozzarella

half a handul of freshly grated parmesan cheese

extra virgin olive oil

1 large ladle of bechamelle sauce (for baking)

1 large ladle of thin bechamelle sauce (for finishing)

1 large ladle of tomato sauce

500g of pasta dough






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Method:

Roll out the pasta with a pastry machine, quite thin: 1-2mm. Then cut the pasta in 12 discs, 6 big enough to fit in the baking mould, then 6 smaller which will function as a lid over the pasta when inside the mould. Blanch the discs in salted boiling water with a little olive oil, then cool them in icy water with a little olive oil. When cool, dry them with a cloth and with the bigger discs fir them in the mould which has been previously lightly brushed with butter and sprinkled with fine bread crumbs. Leave the smaller discs on the side.

At this point three quarters cook the pasta. Meanwhile heat up a little oil in a large saucepan, add the sausage and mash it down with a wooden spoon, until it tgets a browny colour. Sweat the wild mushrooms with the sausage and add the rest of the ingredients apart from the mozzarella and parmesan cheese.

Drain the pasta, saute with the sauce away from the heat and add the mozzarella and parmesan cheese cut in small dices. Check the seasoning.

With a spoon fill in the mould to the level, then brush the pasta off the edges with a bit of egg yolk, place on top of the smaller discs and cut the excess pasta.

Finish in the oven for 10-15 mins at 160-170 degrees C. Serve with the tomato sauce and the thin bechamelle sauce