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TPairings
One of our favorites that always pleases and goes so wonderfully with a Hayman Hill 2004 Pinot Noir is Timballo. Italian for meat pie, it is a baked pasta dish. You will need a bundt pan, but this is a killer, no fail recipe, and serves about 8.
Timballo:
1 lb. Cappellini or Angelhair pasta
1 ball fresh mozzarella, sliced into 1/4” slices
1 lg jar of your favorite marinara sauce. I like Rao’s from the restaurant in NYC.
5-6 very thin slices of prosciutto
1 egg
1 cup grated parmagiano
Boil pasta in a large pot of salted water. When al dente, drain, place in large bowl. Let cool slightly, add most of the parm reserving about 4T. Mix cheese with pasta (I use my hands) and then add well beaten egg. Mix well.
Spray bundt pan with Pam, fill the bundt pan half way with cheesy pasta. Place on top a layer of sliced prosciutto (using it all). Place on the prosciutto layer the mozzarella slices. Add the rest of the pasta to the top of the bundt pan. Gently press down and sprinkle with remaining parmagiano.
Bake at 350 degrees for about 30 minutes, and top of pasta is golden. Let sit about 3 minutes. Put large platter on top of bundt pan and carefully invert.
Heat marinara sauce and drizzle over golden Timballo. Slice and serve with extra sauce.
