Slow Food
 

« prev   next »

Recipe for Neapolitan Timpano

Italy - 08 Oct 12

A classic southern Italian pasta dish will be the star of the “Filled Pastas and Timballos” Cooking with Waste workshop at Salone del Gusto and Terra Madre in October. Neapolitan chef Antonio Tubelli will share his recipe for timpano, the iconic dish of layers of pastas, meats, and cheeses baked in a form that has its origins in using up the leftovers of Sunday lunch. Antonio explains: “Traditionally ragu, meat sauce, had a long life. The pot would be simmering on the stove on Saturday night and that evening, or on Sunday morning, the family would start to dip chunks of bread into it. Then an abundance of pasta was cooked to eat with the sauce for Sunday lunch. Finally on Monday, the left over pasta and the remains of the ragu was used to make timpano, with the addition of some mozzarella.” 

 This dish can be made in as many variations as there are cooks and there is no "official" timpano recipe. It is traditionally prepared in an enamel dish, but a large deep cake tin also works, and a wide variety of ingredients are sometimes added including peas, small meatballs and hard-boiled eggs. That’s the beauty of cooking without waste - it’s all about adapting your recipe to fit your pantry. Enjoy! Click here for the recipe.


|
 

Search

Search the Slow Stories archive


Latest Slow Stories

Italy | 23/09/2014 | We share with you our list of Italian wineries recognized by the 2015 Slow Wine guide for their exceptional...

Italy | 22/09/2014 | 10 bite-sized cooking tips from the brought to you from the chefs at the Salone del Gusto Cooking School…

South Korea | 18/09/2014 | This year, the Korean delegation at Salone del Gusto brings something a little different…

16/09/2014 | Carlo Petrini invites you to watch a new video that marks the start of the Slow Food membership drive…

Italy | 09/09/2014 | A celebration of authentic Neapolitan pizza...