The timbale di cappelliniis a review of an old recipe created by Ada Boni at the beginning of 1900.
My mother’s younger brother made it a few years ago for a Christmas dinner.
It is a simple dish, comfort food and yummy because it is racy and crispy at the same time. Children generally love it.
Timbale of capellini pasta
- Preparation time: 60 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 250 gr or 9 oz capellini fresh pasta
- 1 egg
- 110 gr or 4 oz of mozzarella cheese
- 110 gr or 4 oz of grated Parmesan
- 110 gr or 4 oz of cooked ham
- 1 handful of breadcrumbs
- 115 gr or 1 stick of butter
- Salt and pepper to taste
- Instructions
- Boil water for pasta in a saucepan.
- Cut the mozzarella cheese and the cooked ham in small cubes.
- Salt the cooking water with coarse salt as you bring it to a boil. Cook the capellini for about two to three minutes.
- In a pan, add the butter, a beaten egg, and the grated Parmesan cheese.
- Drain the pasta and put it in the pan and mix well so that the ingredients are whisked. If necessary, add a few tablespoons of milk.
- Add cubes of mozzarella and ham when the pasta has cooled slightly.
- In a pan buttered and sprinkled with breadcrumbs pour the capellini.
- Bake at 355° F for twenty-five minutes. Turn on the broiler the last 5 minutes to form a crispy crust.
Tips to ensure the success of the dish:
- When you add the cheeses to the pasta, it must be lukewarm.
- You must butter the pan well and sprinkle it well with breadcrumbs. This prevents the mixture from sticking to the pan walls and also creates a delicious outer crust.
