Timballini made with Farfalline in crispy shortcrust pastry
19 / 12 / 21
Here I am once again in the kitchen with Sgambaro Pasta for the perfect recipe to bring to the table during the Holidays, made with 100% Italian durum wheat Farfalline: timballini made with pasta and with a stringy filling, delicious finger food flans for people who want to feel butterflies in their stomach every day!
The classic pasta timballo is divided into practical single portions for Christmas lunches and New year’s Eve dinners that please the eye and the palate! I used Yellow Label Farfalline slightly scalded and dressed with Bolognese ragu sauce, a bit of parmesan and smoked provola cheeses to make them nice and stringy.
Ingredients for 6 timballini
100 g Sgambaro Yellow Label Farfalline
200 g Bolognese ragu sauce
2 spoonfuls of parmesan cheese
50 g of smoked provola cheese
1 package of shortcrust pastry (or find the recipe in my blog!)
1 egg yolk
Extra virgin olive oil and salt
You can prepare the ragu according to the recipe on my website (link at the end of the article). Then scald the Farfalline in salted boiling water for a maximum of 2 minutes and strain them. Then mix with the ragu, grated parmesan cheese and diced provola cheese.
Lay out the shortcrust pastry, cut out rounds with a pastry ring and line muffin tins, pressing the pastry well into the moulds. Then add the timballo filling and cook in the oven at 200° for about 30 minutes. Take them out of the oven, out of the moulds and turn them over onto a sheet of parchment paper, brush with the yolk and apply bows or other decorations made with the left-over pastry, and brush them as well! Place the timballini back in the oven for 5/10 minutes. When they are nice and golden, they are ready to be served!
Share a few pictures of your Holiday table with us! Tag us: @tavolartegusto and @pastasgambaro
Happy Holidays and enjoy your Sgambaro pasta!
Simona Mirto (FB and IG @tavolartegusto)