Timballo Di Maccheroni With Eggplant and Ricotta

Description

Ingredients

4 Tbsp. unsalted butter
1 cup finely grated bread crumbs
4 eggplants
1 lb. Miceli Ricotta Cheese
4 large eggs
1/4 cup extra virgin olive oil
8 oz. Maccheroni pasta
1 Tbsp. fresh Italian parsley chopped
1 cup grated Parmigiano Reggiano cheese
1 tsp. freshly ground black pepper
1 tsp. salt

Instructions

Preheat oven to 375 F. Prepare the timballo pan by buttering it well and coat generously with bread crumbs, reserve.

Bring a large pot of water to a boil. Add 1 Tbs. salt and the pasta, cook, stirring to separate the pasta for about 5-7 minutes until the pasta is "al dente". Drain the pasta. Place cooked pasta in a bowl and toss with olive oil, ricotta and parmesan cheese, parsley, eggs, salt and pepper.

Slice the eggplant length wise and sprinkle with salt, allow to sit for 30 minutes. Rinse and dry well. Cook in olive oil for 5 minutes or until soft.

Line the timballo pan with prepared eggplant slices. Fill timballo pan with pasta and, with the help of a spoon, make a hole in the center and fill with the prepared tomato sauce. Cover the hole with more pasta pressing well to seal. Cover the timballo with foil and bake for 35 minutes. Remove from the oven. Serve with extra sauce and cheese.

Tomato Sauce
1 lb. ripe, red Roma tomatoes
2 cups tomato sauce
1 large onion, finely chopped
2 cloves garlic, minced
1/4 cup olive oil
1 tsp. fresh basil chopped
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup peas

Cut the tomatoes in half lengthwise and place on a cookie sheet. Drizzle tomatoes with oil. Preheat the oven at 350 degrees and roast tomatoes for 30 minutes, until soft. The length of the time the tomatoes take to cook will depend on their variety and ripeness. Sauté the onion with the garlic in the olive oil for 5 minutes, until soft. Add roasted tomato, sauce, basil, peas and salt and pepper to taste. Cook for at least 40 minutes, until the sauce is reduced and thickened.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.