Cooking Class Recap: Amoré Italian Dishes
This past Saturday, Chef Toni took us on a tour of Italy during her Amoré Italian Dishes cooking class. Today, we would like to share her recipe for Timbale, a custard-like dish of cheese, sausage, and vegetables baked in a drum-shaped pastry mold.
1/3 cup olive oil
1 large eggplant, peeled and diced
1/2 cup minced onion
2 teaspoons of minced garlic
1 lb. mild Italian sausage, casings removed
1/2 cup dry red wine
4 cups marinara sauce
3 cups cold risotto
6 beaten eggs
1 cup penne pasta, cooked and drained
1 1/2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup of fine dry bread crumbs
- Preheat oven to 350°F. Spray a baking pan with cooking spray. Add diced eggplant in a single layer and bake for 15 minutes or until golden brown.
- Heat olive oil in a large skillet on mid-high heat. Sauté minced onion for 10 minutes or until tender. Add garlic and cook for 15-30 seconds (be careful the garlic doesn’t burn). Break up sausage and add to skillet. Add the baked eggplant and cook all together for 10 minutes or until sausage has browned. Add red wine and 3 cups of marinara sauce and stir. Season with salt and pepper to taste. Set aside.
- In a small bowl, combine 2 beaten eggs with the risotto, a 1/2 cup of mozzarella, and a 1/4 cup of grated Parmesan. Set aside.
- Grease a 3 quart baking bowl heavily with olive oil. Sprinkle bread crumbs onto the bottom and sides of the bowl. Press the risotto mixture into the bowl, forming a shell all the way up the sides.
- Pour 2/3 of the eggplant/sausage/marinara mixture into the risotto-lined bowl. Press the mixture down.
- Mix cooked penne with remaining cup of marinara. Add on top of eggplant/sausage/marinara mixture.
- Add 1/2 cup of mozzarella and 3/8 cup of grated Parmesan. Pour the remaining eggplant/sausage/marinara mixture on top.
- Pour 2 beaten eggs over top and spread evenly. Top with the remaining mozzarella and Parmesan.
- Place on a rimmed baking sheet and bake at 350°F for 45 minutes. Remove from the oven and slide and long thin knife carefully around the edges of the bowl to loosen.
- Invert onto a serving platter and, while using potholders, carefully lift to remove baking dish.
- Let timbale rest for 10 minutes. Cut into wedges.
- Serve with marinara sauce.
For more information on our cooking classes, or to register, please email us at firstname.lastname@example.org.