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Sformato Timbale di Bucatini Recipe
|Flour||2 Cup (32 tbs)|
|Egg||1 Small, lightly beaten|
|Eggplant||1 Small, peeled, salted, and let stand for half an hour|
|Olive oil||2 Tablespoon|
|Meatballs||1 Cup (16 tbs) (About 1/2-Inch In Diameter Made From 1/2 Pound Of Ground Beef, Use Your Favorite Meatball Recipe)|
|Bucatini||1⁄2 Pound, broken into 2-inch lengths, cooked very al dente, and drained (A Hollow Pasta Smaller Than Macaroni)|
|Cooked ham||2 Tablespoon, cut in julienne style|
|Filetto sauce||1 Cup (16 tbs)|
|Filetto||1 Cup (16 tbs)|
|Mozzarella cheese||1⁄2 Cup (8 tbs) (In Small Dices)|
|Grated asiago cheese/Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Beef broth||3 Tablespoon|
Serving size: Complete recipe
Calories 3714 Calories from Fat 1432
% Daily Value*
Total Fat 160 g246.8%
Saturated Fat 68.6 g343.2%
Trans Fat 0 g
Cholesterol 430.9 mg
Sodium 3524.1 mg146.8%
Total Carbohydrates 440 g146.8%
Dietary Fiber 43 g171.9%
Sugars 23 g
Protein 139 g278.6%
Vitamin A 103.6% Vitamin C 105.4%
Calcium 83.6% Iron 171.1%
*Based on a 2000 Calorie diet
Roll out two-thirds of the dough and line a 3-inch-deep mold or a deep pie plate.
Cut the eggplant into small cubes, saute them in 1 tablespoon of the oil until golden.
Season with salt and pepper.
Remove with a slotted spoon, drain on paper towels, and keep warm.
Add remaining oil to the pan you cooked the eggplant in, and brown the meatballs, seasoning them with salt and pepper.
Combine the eggplant, meatballs, bucatini, ham, filetto sauce, and the cheeses.
Fill the mold with this mixture and spoon in the broth.
Roll out the remaining pastry, cover the filling with this.
Press the edges together.
Prick the top in several places and bake in a preheated 425-degree oven for 1/2 hour or until golden.
Serve as it is or with a Bolognese sauce.