A Drum of Eggplant and Bucatini (Timballo Di Melanzane E Bucatin
photo by Cook4_6
- Ready In:
- 2hrs 30mins
- Ingredients:
- 24
- Serves:
-
10-12
ingredients
- 3 large eggplants (each at least 11 inches long)
- salt
- 1⁄2 cup toasted breadcrumb
-
FOR THE SAUCE
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup finely chopped onion
- 1 celery rib, finely chopped
- 1 large carrot, finely chopped
- 3 garlic cloves, minced
- 5 cups chopped chopped fresh plum tomatoes (drained, about 10 medium size) or 5 cups canned plum tomatoes (drained, about 10 medium size)
- 1⁄4 cup dry red wine
- 1 bay leaf
- 1 1⁄2 teaspoons fine sea salt
- fresh ground black pepper
-
FOR THE FILLING
- 2 cups bucatini pasta, broken into thirds
- 1 lb ground veal
- 1 large egg, beaten
- 2 tablespoons dry white wine
- 2 tablespoons freshly grated pecorino cheese
- 1⁄2 cup toasted breadcrumb
- 1 teaspoon fine sea salt
- 1 1⁄2 cups cubed fresh mozzarella cheese (fior di latte)
- 1⁄4 cup chopped fresh Italian parsley
- 1⁄2 cup peanut oil (for frying)
- 1⁄4 cup freshly grated pecorino cheese
directions
- Cut off the stems of the eggplants and discard. Slice the eggplant lengthwise into 1/4-inch-thick slices.
- Salt and layer the eggplant slices in a colander set over a bowl.
- Place a large bowl of water on top of the slices to act as a weight. Let the eggplant "sweat" for at least 1 hour to remove the excess water.
- Butter a 9 x 3 1/2-inch-deep round mold or cake pan and coat the inside evenly with the 1/2 cup bread crumbs.
- Shake out the excess crumbs and refrigerate the mold until ready to fill.
-
To make the sauce:
- In a large saucepan, heat the olive oil and cook, stirring, the onions, carrot, and celery until they soften.
- Add the garlic and cook, stirring, until the garlic softens.
- Stir in the tomatoes, red wine, and bay leaf.
- Cover the pan and simmer the sauce for 30 minutes.
- Season with salt and pepper and set aside. Remove the bay leaf before using.
- Cook the bucatini according to the directions.
- Drain and transfer to a large bowl. Set aside.
- In a medium-size bowl, combine the veal, egg, white wine, the 2 tablespoons grated Pecorino, bread crumbs, and salt. Mix gently to just combine the ingredients. Form marble-sized meatballs with your hands.
- Note: Instead of frying the meatballs, bake Bake the meatball on a lightly greased cookie sheet at 350ºF until nicely browned, about 20 minutes.
- Transfer the meatballs to the bowl with the bucatini. Add the mozzarella, parsley, and 2 cups of the tomato sauce. Stir to combine the ingredients well and set aside.
- Rinse and dry the eggplant slices.
- Heat the peanut oil in a large sauté pan over medium-high heat. Fry the eggplant slices a few at a time until they soften, about 2 minutes on each side.
- Drain the slices on brown paper.
- Use additional oil if the pan seems dry.
- Preheat the oven to 325ºF.
- Line the prepared mold with the eggplant slices, draping them lengthwise over the bottom and overlapping them up the sides of the mold. There should be about a 3-inch overhang over the top edges of the mold. Make sure there are no open spots and that the mold is completely lined with the slices.
- Spoon the bucatini mixture evenly in the mold, packing it down with a wooden spoon all the way around.
- Fold the overhanging slices of eggplant in over the top of the mold; the mixture should be completely encased by the eggplant.
- Spread 1/2 cup of the remaining tomato sauce over the top of the mold and sprinkle with the 1/4 cup Pecorino.
- Bake the timballo, uncovered, for 45 minutes. It is done when the timballo shrinks a bit along the sides and a knife will easily move along the sides.
- Remove the mold from the oven and loosely cover the top with a sheet of aluminum foil. Let the mold stand for 20 minutes.
- Heat the remaining tomato sauce. Remove the foil from the timballo and run a butter knife around the inside edges to loosen it. Place a serving dish larger than the mold over the top and carefully invert it onto the dish.
- Cut the timballo into wedges and serve with additional sauce on the side.
- Tip: Use fresh mozzarella cheese, but if it is not available, substitute pasteurized.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.