Il timballo del gattopardo

Name: Il timballo del gattopardo (Sicilian timballo)
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 250 g/9 oz macaroni, rigatoni or penne; 250 g/9 oz macaroni, rigatoni or penne; 2 hard-boiled eggs, cut into segments; 125 g/4½ oz/½ cup unsalted butter, plus extra for the tin; 1 egg yolk mixed with 2 tbsp milk, to glaze; 1 egg yolk mixed with 2 tbsp milk, to glaze; 1 tsp wine vinegar; 125 g/4½ oz chicken livers, trimmed; about 250 ml/9 fl oz/1 cup leftover gravy; 125 g/4½ oz prosciutto, cut into thin strips; 1 tsp ground cinnamon; 1 white truffle, cleaned and flaked; 1 white truffle, cleaned and flaked; 250 g/9 oz macaroni, rigatoni or penne; 1 cooked chicken (preferably boiled with vegetables); 1 egg, beaten; 100 g/3½ oz Parmesan cheese, grated; 1 tbsp chopped flat-leaf parsley; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tbsp Italian 00 flour; vegetable oil for frying; 1 cooked chicken (preferably boiled with vegetables); sweet pastry made with 250 g/9 oz/2 cups flour

Sicilian timballo

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is the most famous baked pasta ever described in literature. It appears in Giuseppe Tomasi di Lampedusa’s novel Il Gattopardo (The Leopard), set mainly in the 1860s. At a dinner at his country house, the Prince of Salina gives his Sicilian guests a monumental dish of macaroni as a first course, knowing quite well that it would be much more appreciated than a soup of foreign origin. I quote here the description of the timballo, carried into the dining r

Ingredients

Europe
Italy
Starter
Pastry
Mediterranean
Sicily
Spicy
Pasta

Ingredients

Method