Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
The Gattopardo Timballo: A Luxurious Sicilian Classic
Discover the Gattopardo Timballo — a sumptuous Sicilian tradition, a culinary masterpiece that weaves tales of culture and conquest!
📖 What is it
Discover the Gattopardo Timballo — a sumptuous Sicilian tradition, a culinary masterpiece that weaves tales of culture and conquest!
🛒 Ingredients
- ✓ 550g plain flour
- ✓ 200g lard
- ✓ 40g caster sugar
- ✓ 120ml dry white wine
- ✓ 1 whole egg
- ✓ 1 egg yolk
- ✓ 1 tsp ground cinnamon
- ✓ 600g macaroni pasta
- ✓ 200ml meat stock
- ✓ 100g grated Sicilian pecorino cheese
- ✓ 450g chicken breast
- ✓ 400g mushrooms
- ✓ 200g minced beef
- ✓ 150g peas
- ✓ 120g cured ham
- ✓ 100g butter
- ✓ 1 large onion
- ✓ garlic
- ✓ bay leaves
- ✓ Marsala wine
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
The Gattopardo Timballo is a true celebration of Sicilian gastronomy, a dish steeped in noble heritage and rich flavours. Aromas of cinnamon mingle with tender chicken and earthy mushrooms, all encased in a crisp, buttery pastry shell. Let yourself be whisked away to the grand Sicilian villas of old, where each layer of this delightful pie tells a story steeped in history and flavour, offering a remarkable taste of the island’s past and terroir.
👨🍳 Preparation
- 1
Begin by making the shortcrust pastry the day before. Combine the plain flour, lard, caster sugar, cinnamon, salt, whole egg and egg yolk. Mix thoroughly until you have a smooth, firm dough. Wrap it in cling film and chill in the fridge overnight.
- 2
The next day, prepare the filling. Cook the peas in boiling salted water until tender. In a large pan, gently soften the finely chopped onion and garlic together with sage and rosemary in plenty of olive oil and butter.
- 3
Once the onion mixture is golden, add the diced chicken, minced beef and mushrooms. Cook briefly while stirring, then splash in some Marsala wine to deglaze.
- 4
Meanwhile, reduce the meat stock over a low heat to create a thick sauce. Once reduced, stir in a tablespoon of reserved Marsala and a teaspoon of cornstarch dissolved in a little cold water, then finish the sauce by enriching it with small knobs of butter.
- 5
Cook the macaroni in plenty of salted boiling water until just al dente. Drain and toss with the rich sauce and a generous grating of Sicilian pecorino.
- 6
Butter the base of a springform tin, then layer in some of the sauced macaroni. Spoon over some of the meat and mushroom filling, and continue alternating layers until the tin is full.
- 7
Top the final layer of macaroni with a disc of shortcrust pastry. Use leftover pastry pieces to embellish the top with decorative shapes like swirls or patterns.
- 8
Bake the timballo in a preheated static oven at 190°C until the pastry is beautifully golden and crisp. Once out of the oven, allow it to rest for a few minutes before slicing and serving.
💡 Tips and Variations
- •
For an even more indulgent touch, fold finely chopped almonds into the pastry and seek out fresh porcini mushrooms to deepen the aromatic notes of the filling.
- •
Consider using a copper baking tin lined with parchment paper to ensure even cooking and achieve that signature crisp, irresistible crust.
- •
For a vegetarian alternative, swap the meats for a blend of chickpeas and lentils that offers a tasty, hearty filling without skimping on richness.
- •
Follow this handy roadmap for the best results: prepare the pastry hours ahead to rest well; cook the filling slowly to meld the flavours; build the layers with care; decorate the top fancifully; and bake gently to attain a perfect golden finish.
- •
Amp up the umami by stirring in a pinch of tomato purée to the filling and scattering aged pecorino over the top before baking.
- •
For a vegan and gluten-free option, make the pastry with rice flour and olive oil, replace the meats with mushrooms and fresh peas, and use a robust vegetable stock to keep the flavour rich.
- •
Patience is key: allow the flavours to develop slowly, respecting gentle cooking temperatures to create a crisp, golden crust as tradition demands.
📦 Storage
- • Allow the timballo to cool completely at room temperature before storing to preserve the crispness of the crust and maintain those enticing aromas.
- • Cover with cling film or foil to prevent the surface from drying out, keeping the perfect balance of moisture.
- • Store in the fridge and aim to enjoy within two days to savour the freshness of the ingredients and the delicate texture of the pastry.
🍷 Pairing
Match the Gattopardo Timballo with a full-bodied Sicilian Nero d’Avola — robust and enveloping, it beautifully balances the complex flavours of meat and mushrooms. Alternatively, a fresh, aromatic Frappato offers a lively contrast to the dish’s warm spices. If you’re further afield, a well-structured Chianti Classico will elegantly complement this rich Sicilian treasure.
I wholeheartedly recommend giving this regal Sicilian timballo a go at home — it’s truly a labour of love that rewards your patience with stunning layers of flavour and texture. Whether you’re sharing it with family or impressing friends, it’s the perfect dish to bring a touch of Mediterranean warmth and tradition to your table. So roll up your sleeves and dive into this little slice of Sicily; I promise it’ll become a treasured classic in your cooking repertoire.
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