Timballo di tortellini

Category: Festive cuisine
Timballo di tortellini

Ingredients

FOR TORTELLA (approx 0.5 kg)
Dough
wheat flour (I have Makfa) 260 g
eggs 3 pcs (120 g)
Filling
veal (beef) 35 g
pork 35 g
vechina 80 g
cheese 75 g
butter 10 g
egg 1 PC
salt taste
pepper taste
nutmeg
FOR TIMBALO TORTELLINI
Dough casing
wheat flour 600 g
butter 300 g
salt 2 pinches, yolk for lubrication
For the sauce
Milk 1 l
Butter 100 g
Wheat flour 100 g
salt
pepper taste
nutmeg taste
For timbalo filling
tortellini 500 g
leek 1 PC
fresh peas 200 g
prosciutto (I just have ham) 100 g
cheese 150 g
Olive oil for frying

Cooking method

  • In a very rough and rough translation, Timballo di tortellini means pie with dumplings. However, it is better to transfer the tortellini in a pot of dough. Tortellini comes from the word "cake". These are the tiny "cakes" that Italians offer us to cook!
  • Tortellini
  • 1. Knead dough from durum wheat flour and eggs. The dough should not be elastic and non-sticky. The flour to egg ratio may vary depending on the size of the eggs. Leave the dough for at least 2 hours, covered with cling film or placed in a plastic container (the dough can stick a lot to the film).
  • Timballo di tortellini Timballo di tortellini
  • 2. Cut the beef and pork into pieces, fry in butter until the liquid evaporates. Grind meat, ham, cheese, egg, spices in a blender. The filling is ready.
  • Timballo di tortellini Timballo di tortellini Timballo di tortellini Timballo di tortellini
  • 3. It is convenient to divide the dough into 3-4 parts so that the layer does not dry out so much. Cover the rest of the dough with cling film. Roll out the dough into a layer 0.6 mm thick. I rolled it by hand, but it's more convenient to do it with a noodle machine. Cut the layer into 4x4 cm squares.
  • Timballo di tortellini
  • Place the filling in the middle of each square. Fold the square in half to make a triangle and pinch the edges.
  • Timballo di tortellini
  • Then bend the top of the triangle by 90 ° and connect the other 2 corners. It is convenient to do this by wrapping the tortellini around your finger (it was convenient for me - around the little finger). During the rolling of the dough, do not use a lot of flour, the dough must remain elastic. If at the end of the modeling the dough begins to dry out a little, you can grease the edges of the dough with a little water. It is impossible to blind dry dough. Finished tortellini can be frozen by placing them on a board so that they do not touch each other, and cover with cling film. Usually tortellini is boiled in meat broth and can be served with it. But in this recipe it will be different.
  • Timballo di tortellini
  • Timballo di tortellini
  • For timbalo tortellini
  • 1. Mix flour, softened butter and salt.
  • 2. Add cold water, knead the dough and send it to the refrigerator for at least an hour.
  • Timballo di tortellini Timballo di tortellini Timballo di tortellini
  • 3. At this time, prepare the sauce and filling. For the sauce, you need to mix butter in a frying pan with flour, add hot milk in small portions and cook over low heat until it thickens. Add salt and spices to taste.
  • Timballo di tortellini Timballo di tortellini
  • 4. Fry the leeks over low heat (10-15 minutes), cut into rings, add frozen peas and fry until soft. Place tortellini in boiling salted water and boil for 1-2 minutes after boiling. Put in a frying pan with peas and onions. Add chopped ham there. Fry lightly.
  • Timballo di tortellini Timballo di tortellini Timballo di tortellini Timballo di tortellini
  • 5. Roll out the dough into a 5 mm thick layer. To bake the timbalo tortellini, I used a split cake tin with a diameter of 17.3 cm and a height of 13 cm. Cut a lid for the timballo. I baked it in the same mold so that the edges would not flow. And the timballo itself - after the cover. To decorate the lid, you can cut out stars, grease the lid with yolk and sprinkle with linseed seeds. Bake in a preheated oven at 170 ° C for 20-30 minutes.
  • Timballo di tortellini Timballo di tortellini
  • Timballo di tortellini
  • Timballo di tortellini
  • Timballo di tortellini
  • 6. Cut out a circle for the bottom, roll out a layer for the side of the dough shell, cut off the remains so that the edge is thick and does not crack. Put in a mold, lined with parchment paper and oiled with vegetable oil.
  • Timballo di tortellini
  • 7. Pour 1 tbsp into the bottom of the mold. l. Parmesan cheese, pour a layer of sauce, top with tortellini with onions, peas and ham. Alternate the layer to the top of the handicap. At the end, after a layer of tortellini, pour the sauce and sprinkle with Parmesan. Bake in a preheated oven at 170 ° C for 45-50 minutes. After 20 minutes after baking, I covered the top with foil so that it was not too dark.
  • Timballo di tortellini Timballo di tortellini Timballo di tortellini Timballo di tortellini Timballo di tortellini
  • 8. Remove the COOLED TIMBALO from the mold.
  • Timballo di tortellini
  • Timballo di tortellini
  • Timballo di tortellini
  • To my surprise, the tortellini did not stick together at all, the cheese just melted and they turned out to be abundantly greased with sauce. The sauce is rather monotonous, probably to emphasize the taste of the tortellini. However, you can use your favorite sauce for this dish.

Time for preparing:

tortellini - 3.5 hours, timbalo - 2 hours

Cooking program:

oven, stove

National cuisine

italian

Note

The recipe is taken from the site 🔗,
tortellini - on the same site - 🔗
If you ever dare to make a tortellini, stock up on plenty of free time and angelic patience! Your efforts will be deliciously rewarded! The author of the dish says that timbalo tortellini can be prepared in advance and reheated at the right time!

MariS
This surprised me Sasha! Dumplings cake - class! Jewelry work, bravo!
MariV
Stunned!
Kras-Vlas
Sasha - patient angel with golden hands !!!
Very beautiful, probably very tasty!
Twist
Sasha, this is how much patience it takes to create such a miracle! Taking off my hat!
Joy
Very beautiful and appetizing But so much work ... I can imagine how happy the homemakers were with such yummy
Tasha
An elegant dish! You can surprise, that's for sure
Sasha, tell me, and what does timbalo tortellini taste like?
Pulisyan
Dear ladies, Marina, Olga, Olga, Marina, Marina, Natasha! Thank you for appreciating this dish !!! For a long time I could not make up my mind to cook. I thought that after baking everything would turn into a lump of dough, but the tortellinka remained intact! The dish is delicious, only my husband didn't like the sauce. If someone decides on this dish, I think that it will be possible to take a ready-made creamy sauce of the same consistency. And again, save time!
Pulisyan
Quote: Tasha

An elegant dish! You can surprise, that's for sure
Sasha, tell me, and what does timbalo tortellini taste like?
Natasha, the wall turns out like a sand cake. I added salt to it (the author did not have it). Due to the sauce, the wall is rather soft
SanechkaA
that's so beautiful! I think it's unrealistically delicious!
Pulisyan
Thank you, Sanechka! Yes, tortellini still differ from dumplings! You always want to try something unusual, but after so many days of celebration and gluttony, it's time to return to the regular menu!
Shahzoda
Pulisyan
Shahzoda,

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers