Timballo di Bonifacio VIII
A majestic baked dome of egg fettuccine, savoury meatballs, mushrooms, and poultry giblets, fully encased in cured ham.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Deep ovenproof charlotte mould or bowl
- •Large frying pan
- •Large saucepan
- •Pastry brush
- •Serving platter
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 28 g
- carbs
- 54 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Mix minced veal, beaten egg, breadcrumbs, salt, and pepper together in a bowl.
- 2
Roll the mixture into tiny, marble-sized meatballs using your hands.
- 3
Heat olive oil in a frying pan and brown the meatballs for five minutes.
- 4
Add the chopped chicken livers and mushrooms, cooking until lightly browned.
- 5
Pour in the tomato passata, season lightly, and simmer for fifteen minutes.
- 6
Cook the fettuccine in boiling salted water for two minutes until very firm.
- 7
Grease a deep round mould with butter and line with overlapping prosciutto slices.
- 8
Toss the drained pasta with the hot ragù, remaining butter, and grated cheese.
- 9
Pack the pasta mixture tightly into the prosciutto-lined mould.
- 10
Fold overhanging prosciutto slices over the top to enclose the pasta completely.
- 11
Bake at 180°C for thirty minutes until set and heated through.
- 12
Rest for ten minutes before turning out gently onto a warm serving platter.
Chef's tips
Overlap the prosciutto slices well so no gaps appear when unmoulding the timballo. Undercook the pasta significantly during the initial boil because it finishes cooking inside the oven. Compacting the pasta gently inside the mould ensures clean, tidy slices.
Ingredient substitutions
- chicken livers → brown button mushrooms or sweet Italian sausage meat
- prosciutto crudo → cooked ham slices or thinly sliced pancetta
- Pecorino Romano → aged Parmigiano Reggiano for a milder flavour
Storage
Store leftover timballo in an airtight container in the fridge for up to two days.
Reheating
Reheat thick slices covered with foil in a 160°C oven for fifteen minutes until hot.
Common mistakes to avoid
- •Overboiling the fettuccine beforehand, which results in mushy pasta after baking.
- •Unmoulding the timballo immediately without resting, causing the dome to collapse.
- •Leaving gaps in the ham lining, which lets the pasta dry out against the mould.
Serving suggestions
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