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Home Flavours Traditional Recipes Pasta and rice dishes Ferrara pasta dish

Ferrara pasta dish

Timballo di maccheroni alla ferrarese


Timballo di maccheorni JPGDifficulty: Medium

Ingredients: for the pasta: 170 g of white flour, 2 egg yolks, 50 g of sugar, 80 g of butter, salt, grated lemon rind. For the béchamel: 50 g of flour, 1/2 lt of milk, 50 g of butter, salt, pepper, nutmeg. Filling: 400 g of macaroni, 1 cup of meat sauce, 80 g of grated parmesan, 20 g of butter, salt. Serves 6.

Preparation: prepare the dough and let it sit in the refrigerator for 30 minutes. Prepare the béchamel adding salt, pepper and nutmeg. Cook the macaroni for half the cooking time recommended on the package. Drain them, and add one spoonful of oil and let them cool. Butter a springform cake pan and dust it with breadcrumbs, line it with 2/3 of the dough and add, in layers, the macaroni, meat sauce, béchamel and parmesan. With the leftover dough, make a cover and cover the macaroni mixture, pinching the edges of the two pieces of dough closed. Poke holes in the surface and put it all in a preheated oven at 200° for about 40 minutes.

Suggested white wine Sauvignon del Bosco eliceo DOC

Last modified Mar 05, 2014

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