Timbale of pasta or Coppola di Garibaldi simple and quick recipe

Pasta timbale or Garibaldi's Coppola : it is a Neapolitan dish, it is a fettuccine tart wrapped in a cooked ham crust. It is definitely a single dish !! And it is very good indeed it is one of my favorite dishes.

Ingredients for 6 people

  • 400 gr. of fettuccine (preferably NOT egg)
  • 250 gr. of peas (I used frozen foods)
  • 200 gr of mushrooms (I used the frozen ones)
  • 200 gr. of mozzarella
  • 250 gr. of cooked ham
  • salt, pepper, butter and nutmeg
  • 600 gr of bechamel: (500 ml of whole milk + 50 gr of butter + 50 gr of flour)
Most important steps



    How to make the timballo of pasta or Garibaldi's Coppola

    Put a drizzle of oil and the onion in a pan, brown for a few moments and add the peas and mushrooms to the pan, let it cook for 15 minutes.

    Timbale of pasta or Napoleon's hat

    Boil the water for the fettuccine and drain the pasta al dente, put the fettuccine back in the pot and add the béchamel, the mushrooms with the peas and mix. (keep some cooking water if too dry add a mixture of water to the pasta)

    Timbale of pasta or Napoleon's hat

    Cover the donut pan with raw ham (the "crust" of the timbale of fettuccine)

    Timbale of pasta or Napoleon's hat

    pour half of the dough into the pan, place the pieces of mozzarella in the center, cover with the remaining dough and close the slices of ham, thus creating the wrapping for the fettuccine tart, add a little grated Parmesan and a few flakes of butter, bake at 200 ° for 20 minutes

    fettuccine tart

    Remove from the oven, let it cool and turn the timbale using a serving dish. Serve your Coppola di Garibaldi (or baked pasta timbale) and enjoy your meal!

    WINE TO MATCH: Pagadebit of Romagna

    In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org

    Pasta timbale or Garibaldi's Coppola

    Pasta timbale or Garibaldi's Coppola

    Enjoy your meal!


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