The tagliolini timbale with meatball sauce is a rich and sumptuous holiday main course that I recommend you prepare for family gatherings or for the Christmas holidays.
Once again, I recommend trying the recipe and, as always, I look forward to your opinions on my Instagram @isaporidicasa.
OTHER LASAGNE RECIPES:
LASAGNA WITH PUMPKIN, GORGONZOLA, AND SAUSAGE
- Difficulty: Medium
- Preparation time: 45 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz dried egg tagliolini
- 7 oz fresh egg pasta sheets
- 1.1 lbs mixed ground meat
- 1 egg
- 1 egg yolk
- 3 slices sandwich bread
- 1/4 cup milk
- 3 tbsps breadcrumbs
- 1 pinch nutmeg
- 2 cloves garlic
- salt
- pepper
- 2 tbsps extra virgin olive oil
- 1 tbsp chopped parsley
- 1 bunch basil
- 500 ml tomato sauce
- 500 ml whole milk
- 3 tbsps flour
- 1.8 oz butter
- salt
- 1 pinch nutmeg
- 6.3 oz Grana Padano, grated
- 9 oz smoked provola cheese
Tools
- Springform Pan 9-inch
- Frying Pan
- Saucepan
Steps
Place the ground meat in the bowl with the eggs, 2 oz of Grana Padano grated cheese, three tablespoons of breadcrumbs, the bread soaked in milk and well-squeezed, the minced clove of garlic, parsley. Adjust with salt and pepper and a pinch of nutmeg, knead well with your hands until you get a soft but firm mixture
Work the mixture for a long time to make it well combined. Shape into small meatballs, rolling them in the palms of your hands to form a spherical shape
In a pan, add a drizzle of oil with the clove of garlic, add the tomato sauce and cook on low heat for about 5 minutes, season with torn basil leaves, salt, and a pinch of chili powder
Place the meatballs in the sauce and cook covered with a lid for 15 minutes on low heat, remove the lid, shake the pan so that the meatballs sway in the pan, and continue cooking for another 10 minutes until they are cooked and the sauce is thick
In the meantime, put a pot filled with salted water on the fire and bring to a boil. When the water starts boiling, dip one sheet at a time, wait 30 seconds, remove the sheet with a skimmer, and lay it on the cloth
Continue this way until all sheets are used up. Be sure to lay them on the cloth without overlapping
In the same water where you cooked the egg pasta sheets, cook the tagliolini al dente (here you can find my recipe for homemade ones), drain and place them in the sauce with the meatballs and mix well
Now prepare the béchamel sauce: put the butter in pieces in the saucepan. Turn on the heat to low and gradually add the flour.
Stir vigorously until the butter absorbs the flour and turns brown
Then add the hot milk and whisk until you reach a creamy consistency.
Season with a pinch of salt and a few grates of nutmeg
Add the béchamel sauce to the tagliolini with the meatballs, mix, and set aside.
Brush the fresh pasta sheets with butter, grease a 9-inch springform pan with butter, and line it with the pasta sheets slightly overlapping and leaving them overhanging the pan. Pour the tagliolini into the pan little by little, alternating with diced smoked provola cheese and the remaining grated Grana until all ingredients are used. Bake for 25-30 minutes in a preheated oven at 350°F. Remove from oven, wait 5 minutes, unmold, and serve. Enjoy your meal!
