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Ingredients
- 1 kg short pasta like penne or anelletti
- 3 medium eggplants, fried
- 2-3 cups basic tomato sauce
- 2 hard-boiled eggs, sliced
- 150 gr (5 ounces) ham shredded
- 300 gr (10 ounces) mild cheese or mozzarella, cubed
- 100 gr (3 ounces) grated Parmesan
- a bunch of fresh basil leaves
- Cut each fried eggplant slice in 5-6 pieces. Prepare all ingredients on the table. Preheat oven at 20o° degrees C (400 F°)
View Full Recipe at madonna del piatto
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Reviews
February 15, 2010
I've got to try this when the summer comes! Love the quote from Lampedusa. Coincidentally, I've been reading about the history of pasta in Italy and one thing that surprised me was that sugar and cinnamon were common condiments for pasta up until relatively recent times (XIX century). I have to suppose that by the time Lampedusa was writing, however, that kind of timballo was already going out of style, if not a thing of the past--of course, fitting in very well with the theme of Il Gattopardo.
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