A baked first course is today’s recipe with the savory rose timbale, prepared with SWISS CHARD (or use spinach if you prefer) wilted in a pan and then mixed with cheese for a creamy and tasty filling!
The BAKED FILLED PASTAS are always welcome at the table, they require a bit more work but their taste, so full and enveloping, satisfies the palate of all diners!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a channel of recipes open to all and free on WhatsApp, with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1.1 lbs swiss chard
- 14 oz robiola
- 9 oz thin egg lasagna sheets
- 9 oz béchamel sauce
- 3.5 oz milk
- 2 pinches lemon zest (organic or untreated)
- 1 clove garlic
- to taste grated Grana Padano
- to taste thyme (preferably fresh)
- to taste salt
- to taste pepper
Tools
- Pans
- Mixer
- Baking Pans
FOR THE PREPARATION OF THE BAKED SAVORY ROSE TIMBALE RECIPE
then I put the oil with the garlic clove in its skin, and after washing the vegetables well, I tear them by hand and add them to the pan over moderate heat, seasoning everything with salt and pepper.
A few minutes of cooking will suffice, then I chop the swiss chard in the mixer, letting them cool completely.
In a bowl I work the robiola with 50 g of grated Grana cheese using a spoon and adding thyme, salt, pepper, and a pinch of organic or untreated lemon zest.
I bought very thin sheets and did not soften them beforehand, I use them just as they come from the package!I mix the chopped swiss chard without garlic with the robiola mix and start spreading each lasagna sheet with this robiola and swiss chard cream.
I then roll each sheet on itself, dividing it in half and placing each filled egg pasta roll in the baking pan just smeared with béchamel sauce.I continue filling and placing the filled pasta rolls in the baking pan, inserting them as I fill them, one next to the other.
I add a few tablespoons of remaining béchamel diluted with milk in the baking pan, add some grated Grana cheese, and bake the baked savory rose timbale with swiss chard and robiola, letting it cook at 350/375°F for about 30/35 minutes, but as always consider your home oven’s characteristics.It is a simple and tasty filled pasta dish, which if we want we can enrich with diced cooked ham, with pieces of sun-dried tomatoes, or with crumbled salmon fillet!
Enjoy your meal!Annalisa
I also leave you a collection of pasta recipes read → https://blog.giallozafferano.it/asilannablu/raccolta-ricette-primi-piatti-ricette-lasagne-timballi-pasticci/
I remind you that at the top where you see the blog menu you will find a magnifying glass 🔎 that will allow you to enter an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient, and I hope that among these you will read recipes to your liking!
