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.