Extreme Pasta: Beehive Pasta Timbale

[Gifted Gourmet]

source with recipe and photos

Traditionally, timbales were the highlight of the meal. They were by and large beehive or dome shaped pastries filled with a creamy mixture of sauce, pasta, vegetables and meat. I've heard of timbales with cases made of all sorts of things: risotto, shortcrust pastry, lasagne sheets. They are almost always elaborate and time consuming. A great many of them appear to have a layered filling rather than a casserole-type filling

Say, did anyone happen see the movie "Big Night" in which two Italian brothers served a timpano for guests who were anticipated eagerly but failed to show? This reminds me of their "timpano" which was much more elaborate ... This looks relatively simple and quite stunning when done correctly.

Would you try this recipe for Beehive Pasta Timbale?

[Sugarella]

Oh good lord..... NO! I wouldn't!

...maybe if I made my own pasta and made one big long noodle.... but piecing the smaller ones together like that? No way. Recipe sounds delicious though.

[Abra]

Having made timballo on one occasion, I'd say this actually looks easier. Getting a dough to cover a 15" round/mound of filling practically undid me at the time. This looks pretty fun by comparison

[andiesenji]

Did it once, once was enough - good, but not THAT good. Took two people two days, or rather somewhat more than a day and a half, to prepare for 12 diners.

I don't recall where I found the recipe - possibly in Cucina Paradiso - for some reason that name rings a faint bell. This was in the early 90s, perhaps 92 or 93.

[MissAmy]

I have this old "Cooking with the CIA" cookbook some gave me years and years ago that has a risotto-based timable recipe in it, and I've ALWAYS wanted to try it. It looks so good and so interesting and, dare I say it, impressive. But I it's something I really want to try making with someone, not just by myself, and no one ever wants too. They all think it looks like too much of a pain.

So, yes, I would love to try that beehive one as well. It looks just as cool as the risotto one.

Edited April 2, 2006 by MissAmy (log)

[Adam Balic]

This type of dish is quite common in older (especially mid-19th century) cookbooks, where the emphasis on food was largely in part the figurative aspect. Often the macaroni was layered verically, which a base of short tubes on their ends.

I haven't made the pasta case version, but I have made versions with the sweet pastry case from Emilia Romagna and also tried to replicate the pie from il gattopardo (as one does).

Actually, they are not that difficult to make. You make a lot in individual ingredients and assemble them, bung it in the oven and make a salad.

[shrek]

That looks really cool. I'd certainly try it. It looks easier to make than a timpano.

I made a timpano for a "Big Night" themed New Year's party that was spectacular. It took two days to make but the gasps of awe from my guests made it worth the effort. It tasted really good too.