Timballo di pasta di beckendorf

Name: Timballo di pasta di beckendorf (Baked pasta with smoked salmon and cheeses)
Yield: Serves 6
Cuisine: Italy
Ingredients: 3 tbsp dried white breadcrumbs; 100 g/3½ oz Parmesan cheese, grated; 250 g/9 oz Gruyère cheese, sliced; 250 g/9 oz smoked salmon, cut into strips; salt and freshly ground black pepper; salt and freshly ground black pepper; béchamel sauce made with 750 ml milk, 60 g unsalted butter and 50 g flour, flavoured with nutmeg; béchamel sauce made with 750 ml milk, 60 g unsalted butter and 50 g flour, flavoured with nutmeg; béchamel sauce made with 750 ml milk, 60 g unsalted butter and 50 g flour, flavoured with nutmeg; 60 g/2¼ oz/4½ tbsp unsalted butter, plus extra for the dish; 500 g/1 lb 2 oz farfalle; béchamel sauce made with 750 ml milk, 60 g unsalted butter and 50 g flour, flavoured with nutmeg; béchamel sauce made with 750 ml milk, 60 g unsalted butter and 50 g flour, flavoured with nutmeg

Baked pasta with smoked salmon and cheeses

Preparation info

Serves
6

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This delicious dish is attributed to Beckendorf, who was head chef to the Tsar Nicholas II. I have made this timballo more than almost any other and it has always been a success. I use farfalle, certainly not a nineteenth-century pasta, but I find this shape very suitable for the dish.

Ingredients

béchamel sauce made with 750 ml milk, 60 g unsalted butter and

Europe
Italy
Fish course
Pescatarian
Pasta
Mediterranean

Method

Preheat the oven to 180°C/350°F/gas mark 4. Butter a baking dish. Make the béchamel sauce and keep warm.

Cook the farfalle in boiling salted water. When just al dente, drain. Melt half the butter and toss with the pasta.

Spoon 2–3