PAS: Timballo Di Maccheroni Alla Patsy's
Source of Recipe
"Patsy's Cookbook" by Sal J. Scognamillo
* Exported from MasterCook *
Timballo Di Maccheroni Alla Patsy's
Recipe By : Sal J. Scognamillo
Serving Size : 12 Preparation Time :0:00
Categories : Italian, Pasta, Restaurant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggplants (up to 3) -- ends trimmed
-- (about 3 pounds)
3/4 cup all-purpose flour
4 large eggs -- lightly beaten
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1 1/4 pounds penne pasta -- cooked al dente
1 package frozen green peas -- thawed
-- (10 ounces)
1/2 cup Parmigiano-Reggiano -- freshly grated
plus
2 tablespoons Parmigiano-Reggiano -- freshly grated
1/2 cup provolone cheese -- freshly grated
plus
2 tablespoons provolone cheese -- freshly grated
8 ounces mozzarella cheese -- cubed
1/4 cup fresh basil -- chopped
1/4 cup fresh flat-leaf parsley -- chopped
8 cups Patsy's Tomato Sauce*
1 tablespoon butter
1/2 cup dry bread crumbs
6 hard-boiled eggs -- peeled and cut
-- in half
Preheat the oven to 375 degrees F.
Peel the eggplants, halve lengthwise, and cut each half into thin slices, about 1/8 inch thick (a mandoline or meat slicer can ensure uniform slices). Spread the flour on a large plate. coat each eggplant slice in the flour, and then dip in the beaten egg.
Heat the oil in a large nonstick skillet over medium flame and saute the eggplant slices in batches until lightly browned on both sides, about 5 minutes. Using a slotted spatula, remove the slices from the skillet and place on paper towels to drain. Season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Set aside.
In a large bowl combine the cooked penne, peas, Parmigiano-Reggiano, provolone, mozzarella, basil, parsley, and 4 1/2 cups of the sauce. Mix thoroughly.
Butter the insides and bottom of a 10-inch springform pan and coat with the bread crumbs.
Divide the eggplant slices into 2 parts. Working from the center of the pan, drape half the eggplant slices over the edge of the pan. Cover the bottom of the pan with half the remaining eggplant slices. Season with the remaining salt and pepper. Spoon the pasta mixtures into the center of the pan. Place the hard-boiled cooked eggs along the inside edge of the pan, pressing gently into the pasta mixture. Place the remaining eggplant slices on top of the pasta, bring the ends of the draped eggplant over the top of the mixture, and cover with 1/2 cup of sauce.
Cover the timballo with aluminum foil and bake in the preheated oven for 1 hour. Allow to cool and refrigerate for at least 3 hours before removing the sides of springform pan. Cut into slices and serve. (You may want to show your guests the timballo before cutting it into individual slices.) Heat the remaining 3 cups of sauce and spoon onto plates. Place a timballo slice over sauce.
*Judi's Note: See separate recipe for Patsy's Tomato Sauce. In 1968, I had the pleasure of dining at this New York landmark restaurant with my exhusband. It is probably the best Italian restaurant meal I have ever eaten.
Patsy's Restaurant is located at West 56th Street, New York City, NY.
Cuisine:
"Italian"
Source:
"Patsy's Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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