Pan-Cooked Timballo di Anelletti by @maritoemoglie_incucina

50 min

6 servings

🍆

500 g

Eggplant

🫗

Seed oil

🍝

700 g

Anelletti pasta

🍅

700 g

Tomato passata

🫒

45 ml

Extra virgin olive oil

🧂

9 g

Salt

🧀

300 g

Melting cheese

🥚

200 g

Hard-boiled eggs

🥚

50 g

Egg

🧀

100 g

Cheese

🌿

12 g

Basil

🥖

60 g

Breadcrumbs

  1. Cut
    • eggplant

    Cut the eggplant into bite-size cubes.

  2. Heat
    • vegetable oil

    Heat the vegetable oil in a deep skillet until hot.

  3. Fry
    • eggplant
    • vegetable oil

    Fry the eggplant cubes until deeply golden and tender.

  4. Drain
    • eggplant

    Drain the fried eggplant on paper towels.

  5. Boil
    • anelletti pasta
    • salt

    Boil the anelletti pasta in salted water until just al dente.

  6. Drain
    • anelletti pasta

    Drain the pasta thoroughly and transfer it to the mixing bowl.

  7. Mix
    • anelletti pasta
    • tomato passata
    • beaten egg

    Mix the pasta with tomato passata and the beaten egg.

  8. Fold
    • eggplant
    • grated cheese

    Fold in the fried eggplant and grated cheese.

  9. Add
    • hard-boiled egg
    • fresh basil

    Add chopped hard-boiled egg and torn fresh basil.

  10. Step
    • extra virgin olive oil

    Oil the base of a non-stick skillet with 1 tablespoon of olive oil.

  11. Scatter
    • breadcrumbs

    Scatter half of the breadcrumbs across the oiled skillet base.

  12. Spread
    • anelletti pasta

    Spread half of the pasta mixture evenly in the skillet.

  13. Layer
    • melting cheese
    • Anelletti pasta

    Cover the pasta layer with the melting cheese.

  14. Top
    • anelletti pasta

    Top with the remaining pasta mixture and level the surface.

  15. Drizzle
    • extra virgin olive oil
    • breadcrumbs

    Drizzle with the remaining olive oil and breadcrumbs.

  16. Cook

    Cook over medium heat for 10 minutes until the base is crisp.

  17. Cook

    Carefully turn the timballo over and cook the other side for 10 minutes.

  18. Slice

    Rest the timballo for 5 minutes before slicing and serving.

Pan-Cooked Timballo di Anelletti by @maritoemoglie_incucina

50 min

6 servings

🍆

500 g

Eggplant

🫗

Seed oil

🍝

700 g

Anelletti pasta

🍅

700 g

Tomato passata

🫒

45 ml

Extra virgin olive oil

🧂

9 g

Salt

🧀

300 g

Melting cheese

🥚

200 g

Hard-boiled eggs

🥚

50 g

Egg

🧀

100 g

Cheese

🌿

12 g

Basil

🥖

60 g

Breadcrumbs

Preparation Steps

  1. Step 1/18

    Cut the eggplant into bite-size cubes.

    🍆eggplant
    🔪chef's knife
    🪵cutting board

  2. Step 2/18

    Heat the vegetable oil in a deep skillet until hot.

    🫗vegetable oil

  3. Step 3/18

    Fry the eggplant cubes until deeply golden and tender.

    🍆eggplant
    🫗vegetable oil
    🥄slotted spoon

  4. Step 4/18

    Drain the fried eggplant on paper towels.

    🍆eggplant
    🥄slotted spoon
    🧻paper towels

  5. Step 5/18

    Boil the anelletti pasta in salted water until just al dente.

    🍝anelletti pasta
    🧂salt
    🧺colander

  6. Step 6/18

    Drain the pasta thoroughly and transfer it to the mixing bowl.

    🍝anelletti pasta
    🧺colander
    🥣mixing bowl

  7. Step 7/18

    Mix the pasta with tomato passata and the beaten egg.

    🍝anelletti pasta
    🍅tomato passata
    🥚beaten egg
    🥣mixing bowl

  8. Step 8/18

    Fold in the fried eggplant and grated cheese.

    🍆eggplant
    🧀grated cheese
    🥣mixing bowl

  9. Step 9/18

    Add chopped hard-boiled egg and torn fresh basil.

    🥚hard-boiled egg
    🌿fresh basil
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  10. Step 10/18

    Oil the base of a non-stick skillet with 1 tablespoon of olive oil.

    🫒extra virgin olive oil

  11. Step 11/18

    Scatter half of the breadcrumbs across the oiled skillet base.

    🥖breadcrumbs

  12. Step 12/18

    Spread half of the pasta mixture evenly in the skillet.

    🍝anelletti pasta
    🥄spatula

  13. Step 13/18

    Cover the pasta layer with the melting cheese.

    🧀melting cheese

  14. Step 14/18

    Top with the remaining pasta mixture and level the surface.

    🍝anelletti pasta
    🥄spatula

  15. Step 15/18

    Drizzle with the remaining olive oil and breadcrumbs.

    🫒extra virgin olive oil
    🥖breadcrumbs

  16. Step 16/18

    Cook over medium heat for 10 minutes until the base is crisp.

  17. Step 17/18

    Carefully turn the timballo over and cook the other side for 10 minutes.

    🥄spatula

  18. Step 18/18

    Rest the timballo for 5 minutes before slicing and serving.

    🥄spatula

Composition

Ingredients

Types

Vegetables, Pasta, Tomato products, Oils, Seasonings, Dairy, Breadcrumbs

Ingredients

Eggplant, Seed oil, Anelletti pasta, Tomato passata, Extra virgin olive oil, Salt, Melting cheese, Hard-boiled eggs, Egg, Cheese, Basil, Breadcrumbs

Notes

Eggplant (cut into small chunks), Seed oil (to taste, for frying), Tomato passata (to taste), Extra virgin olive oil (to taste), Salt (to taste, for the pasta water), Melting cheese (stringy/melting type, e.g. mozzarella), Hard-boiled eggs (3 to 4 eggs, chopped), Egg (whole, beaten), Cheese (grated), Basil (to taste, torn by hand), Breadcrumbs (for lining the base and top of the pan)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

860 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 104g, Fat: 36g, Fiber: 9g, Sugars: 11g, Sodium: 720mg

Nutritional Information

Minerals

Calcium: 390mg, Iron: 4.2mg, Potassium: 780mg

Vitamins

Vitamin A: 170µg, Vitamin C: 12mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, colander, slotted spoon, spatula, paper towels

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Sicilian

Geographic

Italy, Sicily

Various

Aspect

Texture

Crispy, Tender, Cheesy, Saucy

Flavors

Savory, Tomatoey, Rich, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Reheat until piping hot), freezer : 2 months (Cool completely before freezing,Wrap portions tightly,Thaw in the fridge before reheating)