A baked first course today with the savory rose timbale, prepared with Swiss chard (or spinach if you prefer) that are wilted in a pan and then mixed with cheese, for a creamy and tasty filling!
Baked filled pastas are always welcome at the table, they require a little more work, but then their taste, so full and enveloping, satisfies the palate of all the diners!
I opened a channel of recipes open to everyone 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: Economical
- 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
- 8.8 oz thin egg lasagna sheets
- 8.8 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 Dishes
PREPARATION OF THE SAVORY ROSE TIMBALE RECIPE
First, I put the oil with the unpeeled garlic clove and after washing the greens well, I break them up with my hands and add them to the pan over moderate heat, seasoning with salt and pepper.
After a few minutes of cooking, I chop the Swiss chard in the mixer and let them cool completely.
In a bowl, I work the robiola with 2 oz 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 didn’t soften them beforehand; I use them straight 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 chard cream.
I roll each sheet on itself, then cut it in half and place each roll of stuffed egg puff pastry in the baking dish just coated with béchamel sauce.I continue filling and placing the stuffed pasta rolls in the baking dish, inserting them as I fill them next to each other.
I add a few tablespoons of remaining béchamel sauce thinned with milk to the dish, add grated Grana cheese, and bake the savory rose timbale with chard and robiola, cooking at 355/375°F for about 30/35 minutes, but always consider the characteristics of your home oven.It is a simple and tasty stuffed pasta dish, which can be enriched with diced cooked ham, pieces of sun-dried tomatoes, or crumbled salmon!
Bon appétit!Annalisa
I also leave you a collection of pasta recipes read → https://blog.giallozafferano.it/asilannablu/raccolta-ricette-primi-piatti-ricette-lasagne-timballi-pasticci/
Remember that at the top where you see the blog menu, there is a magnifying glass 🔎 that will allow you, by entering an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient, and I hope among these you will read recipes to your liking!
