Presto Pasta Night: Pastina Timbale

Remember the scene in Big Night, where Stanley Tucci and Tony Shaloub unmold an enormous Timpano?  That scene made quite an impression on me, but I never attempted anything close to that amazing dish.  Today I decided to try Michael Chiarello's  recipe for Pastina Timbale. One look at the ingredients told me it would taste great, whether it unmolded properly or not.  In fact, I confess to feeling pessimistic about this cooking adventure when I began.  To my delight, each timbale was perfect, and I'm now determined to make a huge version someday.  The main ingredient is tiny little pasta about the size of large couscous, with a delicious dusting of crisp bread crumbs, parsley, and parmesan.  I think this recipe is perfect for Presto Pasta Night, which was created by Ruth at Once Upon A Feast.  Every Friday pasta lovers from around the world share their recipes, so do stop by her site and see them. 

Good news--this was a quick dish to prepare.  I started by making toasted bread crumbs, mixed with parsley and parmesan.  Take one test bite, then step away.  You will need it to line the molds for your timbale.

Here are two of the molds, a cereal bowl and a ramekin, with the bread crumbs.

All of the timbales came out easily, perfectly formed. This is the cereal bowl timbale. The combination of soft pasta and crunchy bread crumbs is perfect.

And this is a smaller round shape. 

They kept their shape beautifully.  I look forward to making a large one for company.

Pastina Timbale

Adapted from Easy Entertaining with Michael Chiarello

Salt
1 tablespoon unsalted soft butter
6 tablespoons extra-virgin olive oil, divided
2 teaspoons minced garlic
1 cup fresh bread crumbs
Freshly ground black pepper
1/2 cup coarsely chopped fresh Italian parsley leaves
1 cup freshly grated Parmesan
1 pound pastina or other small pasta like orzo or riso
Timbale sauce (see below)

Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.

Combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic about 2 minutes, stirring occasionally.

Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Remove from heat.  Add 1/4 cup of the parsley and 1/4 cup of the Parmesan.

Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.

While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander.

Reheat the sauce, if needed, and add to the drained pastina. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes.

Invert the molded pastina timbale onto warmed individual serving plates, and serve.

Note:  The molds may be filled and stored in the fridge a day ahead. To serve, preheat oven to 400 degrees F.  Cook the timbales in the oven for 15 minutes.  Remove from the oven and let them sit for 10 minutes. Then serve.

 

Pastina Timbale Sauce:

3 cups tomato puree--about 28 ounces
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon minced garlic
About 9 chopped sun-dried tomatoes, oil packed
1/2 cup basil leaves, torn
1/4 teaspoon red pepper flakes
salt to taste

Heat the  2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the garlic and red pepper flakes, season with salt, and saute until softened, about 2 minutes.  Add the tomato puree, sun-dried tomatoes and bring to a boil over high heat. Lower the heat to medium, add the basil,  and simmer until thickened and reduced by a fourth about 15- 20 minutes.  Season, to taste, with salt and pepper. Keep warm until ready to serve.

Comments

[Kalyn]

Oh you are amazing. I don't think I would dare attempt this.

[Lydia]

We've had some real timbale disasters in our kitchen -- mostly a problem of them not setting up, and then being unmolded all over the floor.... maybe it's time to try again!

[Anh]

Fantastic, Sher! I have never tried to make timbale before... Heard so many disaster and all. Perhaps I should try once and see :)

[Peter]

Sher, the timbales are a smash...what a visual beauty and the sauce is classic, tasty.

[Ruth]

They really are fabulous. Thanks for sharing with Presto Pasta Nights. This one is perfect for our big 40th bash.

[Glenna]

Wow! That is so cool! I just love it.

[peabody]

What a gorgeous presentation.

[Katie]

Wow! They came out just perfectly! I love making timbales...when they work they make such an elegant presentation. And the breadcrumbs....step away is right!

[Melly]

Big Night..my most favorite food movie ever! The mini-timable looks good too...but when I think of Big Night I crave scrambled eggs.

[Callipygia]

You've demystified the Big Night Timbale and who better to help than MC? This is adoreable and I like the shaggy breadcrumb hair do.

[Hillary]

This is really intriguing! I love this type of pasta...and the first picture is beautiful! Very artistically plated/conceptualized.

[Kevin]

This looks good and sounds tasty. I like the idea of molding the pasta into a nice shape.

[sher]

Kalyn,

It was actually very easy. I was quite surprised.

Lydia,

I hope this wasn't a fluke. I want to make them again--so I hope the next time is as easy as this one.

Anh,

I fully expected this to be a disaster too. Not sure why it worked so well. Glad it wasn't. :)

Peter,

Thank you--I had fun making them. And eating them too!

Ruth,

Happy 40th. Your event is a big success!

Glenna,

Thanks--I did have fun doing this. I was so excited when the first one unmolded.

Peabody,

Thanks, coming from you, that's high praise! :)

Katie,

Yes, I could have made a meal just on the breadcrumbs! :)

Melly,

That was such a great film. I loved Tony Shaloub in it.

Callipygia,

Someday, when I have the courage, I'll make one like Big Night. Now that would be a challenge.

Hillary,

Thank you. It was a lot of fun to eat them too! :)

Kevin,

It's a very simple recipe--but molding it makes it suddenly special!

[WendyWings]

Not quite on the scale of Stanleys one but an acceptable recipe never the less lol.

[Lisa]

Wow -- you've found the one Chiarello dish that doesn't take 3 days to prepare. :) How delicious those timbales look. I love your admonition to step away after tasting the bread crumb mixture; I would eat it all, for sure.

[s'kat]

Those are super-cute, and so much easier than the pasta version! Plus, it wouldn't be too difficult to make vegan.

[chantal]

Well it seems so easy.. I'll to try as I love timbales. this one is very unusual..
Thanks so much
kisses from chantal