Timballo pattadese – Pattadese Timbale.

Pattadese Timbale. – Mbarrieau CC BY-SA 3.0


Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. Variations include the timballo Alberoni, combining macaroni, shrimp sauce, mushrooms, butter, and cheese, named for Giulio Alberoni, and the Timballo Pattadese.

The dish is prepared in a dome or springform pan, and eggs or cheese are used as a binder. Rice is commonly used as an ingredient in Emilia-Romagna. The dish is called bomba and baked with a filling of pigeon or other game bird, peas, local cheese, and a base of dried pasta, Crêpes are used as a base in Abruzzo, and other regions use ravioli or gnocchi. In Sicily, it’s typically made with pasta and eggplant.

Mushroom sauce or fonduta, a rich Piedmontese cheese soup and sauce, are sometimes used, and Anna Del Conte wrote that Béchamel is the most consistently used ingredient in timbales.

Timballo Pattadese.


1 pound fresh pasta sheets

1/4 cup butter, melted, plus 1/4 cup

Basic tomato sauce, recipe follows

2 cups 1/4-inch diced mozzarella

Bechamel sauce, recipe follows

Ground veal, recipe follows

1 cup grated Parmigiano-Reggiano

Tomato Sauce:

1/4 cup onion, chopped fine

Three tablespoons olive oil

1 (14-ounce) can whole peeled tomatoes

Salt and freshly ground black pepper

6 to 8 leaves fresh basil

Bechamel Sauce:

6 cups milk

Two tablespoons butter

Two tablespoons flour

1/8 teaspoon nutmeg

Salt and freshly ground black pepper

Ground Veal:

Two tablespoons butter

1 1/2 pounds ground veal

Salt and freshly ground black pepper

1/4 teaspoon nutmeg

How to make Timballo pattadese – Pattadese Timbale

Preheat the oven to 375 degrees F.

Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry.

Take 1/2 of the melted butter and coat the bottom a 13 by nine by 2-inch pan. Place a layer of pasta to cover the bottom of the pan. Spoon a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Next, spoon a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering until there are three layers of each. Add the final layer of fresh pasta and cover the top layer with the remaining mozzarella, veal, Parmigiano, and tomato sauce. Finally, spoon the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.

Bake for approximately 30 minutes. Let stand for about 10 minutes before serving.

Tomato Sauce: Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour.

Bechamel Sauce: Bring the milk to a simmer in a saucepot. Combine the melted butter with the flour in a saute pan to make a roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside.

Ground Veal:

Melt the butter in a saute pan. Add the veal and cook until brown and cooked through—season with salt, pepper, and nutmeg. Drain off excess liquid and set it aside.

This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.

Recipe courtesy of Antipasti, Ocean City, MD

Timballo pattadese – Pattadese Timbale is a Regional Recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.