Tortellini Bolognese pasticcio (or timballo) is a pastry encased pasta pie crammed with tortellini, Bolognese sauce and grated Parmigiano. The recipe for this tortellini pie comes from Bologna, residence to all of the substances used. There, the pasta would historically be crammed with meat, however I used ricotta and spinach tortellini. Centuries in the past, pasta pies with pastry graced the tables of the the Aristocracy. In the present day, they’re fashionable at particular events like Carnival, or as a one course meal or eaten chilly at picnics.
Pasticcio or Timballo? What’s the distinction?
You’ll find pastry encased pasta pies cooked in lots of elements of Italy, however most historically in Emilia-Romagna, Campania and Sicily. Some Italians name these elaborate pies ‘timballo’ others use ‘pasticcio’. Timballo have been initially spherical pies, whereas pasticcio refers to various kinds of pasta al forno together with lasagna. A timballo is a kind of pasticcio.
The phrase pasticcio apparently has origins within the kitchens of historic Rome and comes from the Latin ‘pasticium’. Pasticium used along with ‘laganum’ or laganon’ referred to sheets of dough full of meat and cooked within the oven. Meals historians imagine this was the ancestor of in the present day’s lasagna.
In reality, right here in Veneto, they name sorts of lasagne al forno, pasticcio. Nonetheless, in Bologna, they get very upset if you happen to consult with their conventional lasagna with Bolognese as a pasticcio!! Barely complicated, proper? As well as, many pasticcio recipes are made with different sorts of pasta baked within the oven with varied sauces and substances. Typically the pasta and sauce is in a pastry case, however fairly often not!
A timballo, however, is historically a dish of pasta, rice or potatoes baked with different substances in a deep spherical oven dish. In reality, the phrase ‘timballo’ comes from the previous French ‘tamballe’, which means kettledrum.
Initially, the phrase referred to the semi-spherical copper mildew they made these spherical dishes in. This mildew had a diameter equal to its peak! Over time, the recipes turned referred to as timballi (one timballo, 2 timballi).
Some pasta timballo recipes contain encasing the pasta, sauce and different substances like cheese, meatballs, peas, eggs and many others in pastry. These recipes are additionally recognized in some areas as timpano.
Timpano discovered fame within the US because the ‘star’ of Stanley Tucci’s movie Large Night time! Nonetheless, in elements of Southern Italy, it’s also possible to discover timballo encased simply in breadcrumbs or a vegetable wrap, typically eggplant. Try my parmigiana timballo for an ideal instance of that and extra concerning the historical past of timballo.
Pasta pies with historical past.
Regardless of the title used, elaborate pastry encased pasta pies just like this tortellini Bolognese pasticcio began life within the kitchens of the the Aristocracy in the course of the Renaissance. They weren’t dishes loved by the peasant or rural inhabitants. One very well-known and opulent pasta pasticcio on my to-make checklist is pasticcio alla Ferrarese from town of Ferrara.
Often known as ‘pastiz del duca’ this wealthy pie dates again to 1528 when it was ready for the marriage feast of the Duke of Ferrara Ercole II D’Este to Renata, daughter of the King of France! The unique recipe known as for maccheroni with a pigeon ragu, mushrooms, white truffle, nutmeg, béchamel and presumably sweetbreads. The substances have been encased in a candy shortcrust pastry and cooked in a copper mildew.
These days, pasticcio alla Ferrarese continues to be a conventional dish in Ferrara, particularly at Carnival time. Nonetheless, the substances are completely different, positively no pigeon ragu or white truffle. They nonetheless use a candy pastry case although!
This Pasticcio di Tortellini.
This pasticcio recipe is, after all lots easier than the extra elaborate pasta pies of the Renaissance. And, though I wish to make some more difficult variations, this one is ideal for a traditional household meal!
I first got here throughout this recipe in one among my favorite English language Italian meals cookbooks. La Cucina; The Regional Cooking of Italy is revealed by the Italian Academy of Delicacies (L’accademia Italiana della Cucina). This ‘bible’ of two,000 genuine Italian recipes has an enormous part of pasta dishes. However, additionally many many different Italian recipes from antipasti to desserts!
The straightforward model of tortellini pie.
As I usually do, I searched on-line for different variations of this recipe. There are fairly just a few. Nonetheless, I made a decision to go along with the tortellini pasticcio in my ebook. The one factor I did in a different way was to purchase ready-made shortcrust pastry as a substitute of creating my very own.
Made solely from scratch this recipe is fairly time consuming. Think about making your personal broth, tortellini, pastry, and Bolognese! Nonetheless, it’s not essential to make all the things your self.
In reality, I believe do-it-yourself tortellini are greatest eaten the standard approach, on their very own in broth. That approach you get to understand the flavour of do-it-yourself pasta. The broth on this recipe is barely used to prepare dinner the tortellini so do-it-yourself can be a waste and perhaps your personal pastry is healthier, however ready-made works simply as effectively.
The one ingredient I made myself was the Bolognese. However, really, I used Bolognese from the freezer as I often make further and freeze for an additional day. Really, this tortellini pasticcio is an ideal approach to make use of up leftover Bolognese or different floor meat ragu.
The substances you want.
So, what you really want for the simple model of this tortellini pie is customized tortellini (I used contemporary spinach and ricotta tortellini), a great high quality low sodium meat broth, leftover ragu, retailer purchased shortcrust pastry, grated Parmigiano and an egg! If you wish to make the Bolognese from scratch, try my recipe for genuine Bolognese.
Making your tortellini pie.
Assuming you’ve your pastry, Bolognese, broth and tortellini prepared, all that you must do is half prepare dinner the pasta in broth, pressure it and blend it with half the Bolognese. Line a well-greased spring kind cake tin with one sheet of quick crust pastry, fill it with a layer of tortellini with Bolognese, add some extra meat sauce and a few grated Parmigiano cheese on prime. Then make one other layer of pasta and sauce, plus extra ragu and a beneficiant sprinkling of cheese.
Lastly, place the second pastry sheet on prime of the dish, reduce off a lot of the further dough, leaving sufficient to fold the sides of the 2 pastry sheets collectively to kind a sealed border. Then, prick the highest of the tortellini pasticcio with a fork and brush it with egg yolk. Bake the pie in a preheated oven at 180°c for about 30-40 minutes.
Different substances, substitutions and leftovers.
There are recipes for this tortellini pie that embody mushrooms, peas, béchamel or black truffle. So, I believe you may embody any of those if you want. The tortellini are often crammed with Bolognese, however I used spinach and ricotta tortellini. Different recipes name for tortellini with mortadella or prosciutto crudo (Parma ham), each of that are typical merchandise from Bologna.
Whichever sort of tortellini you resolve to make use of, I’m certain you’ll be as proud of this tortellini pie as I used to be. Not solely did it style improbable when freshly made however the leftovers have been scrumptious each chilly and warmed within the microwave. I might positively make this pasticcio to tackle a picnic or to a pot luck. Family and friends will like it!
In the event you do do that tortellini Bolognese pasticcio recipe, I’d love to listen to what you assume. Please write a remark right here on the weblog or put up a touch upon the Pasta Mission Fb web page.
Your suggestions means lots to me!
Tortellini Bolognese Pasticcio Pie
Tortellini Bolognese pasticcio (or timballo) is a pastry encased pasta pie crammed with tortellini, Bolognese sauce and grated Parmigiano. This simple model makes an ideal household meal that is scrumptious eaten heat or chilly. Excellent for picnics and potlucks too.
- 400-500 g tortellini (14-17oz) I used contemporary ready-made spinach and ricotta tortellini (see notes)
- 400-500 Bolognese sauce I used leftover do-it-yourself Bolognese
- 2 230g spherical quick crust pastry sheets (8oz)
- 1 egg
- 140 g Parmigiano Reggiano or grana (5oz) grated
- 1 Lt beef broth (4.5 cups)
Collect your substances pastry sheets delivered to room temperature, warmed Bolognese, broth, grated cheese, an egg and tortellini.
If the Bolognese sauce/ragu could be very liquid, simmer it to make it thicker. Take away from the warmth and permit to chill earlier than mixing it with the tortellini.
Pour the broth right into a pot that’s sufficiently big to suit the tortellini. Convey the broth to a boil. Add a pinch of salt after which add the tortellini. Cook dinner till very al dente (about 3 minutes for contemporary tortellini). Then drain the broth and blend the pasta with ½ the Bolognese.
Grease your spring kind pan effectively with oil and butter. Then line the underside and sides with one sheet of quick crust pastry dough. Don’t reduce off the additional pastry till the pie is nearly able to bake.
Make a layer of tortellini with Bolognese, add some extra meat sauce and a few grated Parmigiano cheese on prime. Then make one other layer of pasta and sauce, plus extra ragu and a beneficiant sprinkling of cheese.
Lastly, place the second pastry sheet on prime of the dish, reduce off a lot of the further dough, leaving sufficient to fold the sides of the 2 pastry sheets collectively to kind a sealed border. Then, prick the highest of the tortellini pasticcio with a fork and brush it with overwhelmed egg yolk. Bake the pie in a preheated oven at 180°c (356°F) for about 30-40 minutes.
The pie is prepared when the pastry is golden and barely crispy. In the event you assume the highest has cooked earlier than the remainder is prepared, cowl the pie in aluminium foil and prepare dinner for an additional 10 minutes. Enable your pasticcio to chill for not less than quarter-hour earlier than eradicating it from the pan.
Take away the edges of the spring kind pan. Place a plate on prime of the pie and thoroughly flip it over. The pie ought to launch from the cake pan base and not using a downside. Then place one other plate on prime of the underside of the pie and flip once more. Serve reduce into slices.
The tortellini for this pasticcio are often crammed with Bolognese, however I used spinach and ricotta tortellini. Different recipes name for tortellini with mortadella or prosciutto crudo (Parma ham), each of that are typical merchandise from Bologna. Use which ever tortellini you like.
Different pasta pie recipes (with and with out pastry)
- Rigatoni pasticciati from Trentino Alto-Adige
- Neapolitan tagliolini pasta pie
- Neapolitan ricotta and pasta pie (pastiera)
- Baked anelletti timballo from Sicily
- Chocolate and walnut candy pasta pie
If you’re concerned about studying the way to make do-it-yourself pasta and various kinds of gnocchi, try my store web page for some nice video on-line programs from my buddies in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a duplicate of one among my pasta recipe cookbooks or checkout some advisable pasta making instruments?