Ditalini Timbale with Spring Vegetables

May 7, 2019 by 5 Comments

ditalini timbale

In case you’re wondering what a timbale is, think of it as a mold. Food can be cooked inside it or food can be placed inside it to form the shape of the mold, that’s what I did in this recipe with my ditalini shaped pasta timbale.

ditalini timbale

Cooked ditalini along with some of my favorite spring veggies like asparagus, zucchini and peas get folded into the mix together, then pressed into a bowl lined and coated with toasted breadcrumbs, after it cools down a bit it takes the shape of a dome.

It’s a fun way to serve up a pasta dish and it’s a nice presentation on your buffet table.

timbale

I posted a similar pasta timbale a few years ago using smaller pastina shaped pasta, see how it’s pressed tightly into the bowl? You’re going to want to do the same thing with this version using the ditalini shape.

Small pasta shapes work best for this recipe so you can be as creative as you like by picking your favorite shape. You can add in some marinara  as I did in my previous post or not, add veggies like I did or even meat if you choose.

ditalini timbale

Cookout season is upon us with many outdoor picnics and BBQ’s coming up, this is the perfect side dish for you, no need to worry about it sitting out on the table because it’s delicious and safe at room temperature.

Easy to make with a fun presentation and it tastes really good!

4.0 from 1 reviews
Ditalini Timbale with Spring Vegetables
 
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You can very the amounts of the ingredients, change things up to your liking and be creative!
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Ingredients
  • 1 lb. ditalini pasta or other small pasta of your choice
  • 2 zucchini, diced small
  • ½ lb. chopped asparagus
  • a good sized handful of peas
  • 6 or 8 cherry tomatoes quartered
  • ¾ cup grated pecorino romano, ( or Parmigiano Reggiano) plus extra for breadcrumb mix and garnish
  • 2 garlic cloves, grated
  • 1 heaping tablespoon butter
  • 1 cup good breadcrumbs
  • fresh basil and parsley
  • olive oil
Instructions
  1. In a skillet drizzle 2 tablespoons of the olive oil, add 1 grated garlic clove and over medium heat, saute till golden then pour in the breadcrumbs stirring until lightly toasted, 3 to 5 minutes. remove from heat, let it cool then add ¼ cup each of parsley and around 2 tablespoons of grated cheese, then drizzle 2 more tablespoons of oil, toss and mix.
  2. Brush a round bowl with olive oil, mine was 9 inches.
  3. Press breadcrumb mixture along the sides and bottom of the bowl evenly. Set aside. ( you might have some mix leftover)
  4. In a large skillet on high heat add a couple of tablespoons of olive oil and then toss in the zucchini until you see it crisp up a bit, then toss in the rest of the veggies, asparagus, peas and tomatoes along with the other grated garlic clove. Keep stirring and watching it only takes a few minutes, then set aside.
  5. Boil your pasta according to package directions, don't overcook it then let it drain.
  6. When drained, toss it into a different bowl and add the heaping tablespoon of butter and the ¾ cup of grated pecorino, stirring fast till it melts and gets "sticky".
  7. Fold in all of the veggie mixture, some chopped parsley and basil, check taste for salt and pepper.
  8. Spoon the finished pasta mixture into the breadcrumb lined bowl, evenly distribute it along the sides and bottom, pressing down lightly so it's nice and tightly packed in.
  9. Let it rest for 15 minutes.
  10. Un-mold it onto a nice platter and decorate with basil, parsley and a little more grated cheese.
  11. Enjoy!

 

 

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5 Comments Filed Under: Pasta, Side Dishes Tagged: , , ,

Pastina Timbale with Zucchini

May 2, 2016 by 11 Comments

pastina timbale with zucchini

This dish is called  pastina timbale , a timbale is is a mold and food can be cooked or placed inside it. A pasta timbale is great for entertaining and it’s such a fun way to serve up little tiny pasta, or pastina as we call it in my family.

Even though you can make this in individual ramekins I prefer the more dramatic presentation using one large bowl, and it’s easier!

pastina timbale with zucchini This is my version of Michael Chiarello’s recipe for pastina timbale, he used a pound of diced Italian sausage folded into the pasta and sauce, I prefer using zucchini  instead of meat, it’s lighter and I think it pairs well with the delicate pastina, but you can be creative in using your favorite ingredients.

You want to sautee the zucchini first getting it to a nice deep golden brown color, then fold it into the mixture of cooked pasta, cheese and a some marinara preferably flavored with garlic and basil, I always opt for homemade but if you can get a good store bought one go ahead, make your life easier!

This is perfect for a summer buffet because you don’t have to worry about it sitting out at room temperature because nothing will spoil.

pastina timbale with zucchini Line a bowl with crispy and flavorful breadcrumbs, then press the pasta mixture into your mold.

pastina timbale with zucchini Let it sit for fifteen minutes and then it’s time to un-mold.

pastina timbale with zucchini TA-DA! Isn’t she pretty and how easy is that? It’s all about the presentation here.

pastina timbale with zucchini

And it tastes crazy good!

Proud Italian Cook is also on Instagram follow me to see what I’m cooking up during the week.

 

Pastina Timbale with Zucchini
 
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Author:
Ingredients
  • 1 lb of tiny pasta, I like the round shape
  • 4 medium zucchini, all seeds removed and then diced small
  • olive oil for sauteeing zucchini, crisping the breadcrumbs and for brushing
  • 1 cup of good bread crumbs
  • 2 garlic cloves, diced small or grated
  • ½ cup of chopped fresh parsley
  • ¾ cup of grated romano or parmesan cheese
  • a sprinkle or 2 of pepperoncino, (optional)
  • 3 full cups of prepared marinara sauce, garlic and basil flavored, homemade or an exceptional store bought
  • 1 tablespoon of butter
  • salt and pepper to taste
  • basil and parsley leaves for decorating
Instructions
  1. In a skillet drizzle 2 tablespoons of the olive oil,add the garlic over medium heat till golden then pour in the breadcrumbs stirring until lightly toasted, 3 to 5 minutes. remove from heat, let it cool then add ¼ cup each of parsley and the grated cheese, then drizzle 2 more tablespoons of oil, toss and mix.
  2. Brush a large round bowl with olive oil, mine was 8 inches.
  3. Press breadcrumb mixture along the sides and bottom of the bowl evenly. Set aside.
  4. In a large skillet, drizzle 2 tablespoons of olive oil and on high heat cook your diced zucchini until nice and golden, keep stirring and watching it only takes a few minutes, set aside.
  5. Boil your pasta according to package directions, don't overcook it,then drain.
  6. Heat your sauce at the same time.
  7. Get a different bowl then add the drained pasta, the sauce, the tablespoon of butter, the ½ cup of grated cheese and the additional ¼ cup of parsley, toss together then fold in the sauteed zucchini.
  8. Taste and adjust the seasoning.
  9. Spoon mixture into breadcrumb lined bowl, evenly distribute it along the sides and bottom, pressing down lightly.
  10. Let it rest for 15 minutes.
  11. Un-mold onto a platter then decorate with basil and parsley leaves.
  12. Enjoy!

 

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11 Comments Filed Under: Pasta, Side Dishes, Summer Tagged: , , ,