Recipes > Pasta > Macaroni > Timbale of Macaroni

Timbale of Macaroni


  • 1 small piece of ham fat
  • 1/2 onion
  • piece of celery
  • parsley
  • 1 small piece of carrot
  • 2 or 3 mushrooms
  • 2 tablespoons of tomato paste
  • 1/2 pound of macaroni
  • 2 tablespoons Parmesan cheese, grated
  • 1 tablespoon of butter
  • bread crumbs


Take ham fat, onion, celery, parsley, carrot. Chop up fine together. Put into a saucepan, and when the vegetables are fried add mushrooms which have been chopped fine; after five minutes add tomato paste, thinned with five tablespoons of hot water (or equal quantity of tomato sauce without water). When the sauce is cooked take out the mushrooms and put them on one side.

Take macaroni. Boil in salted water for fifteen minutes, drain, and add the sauce described above. Add Parmesan cheese and butter.

Butter well a mold, then cover with a thin layer of bread crumbs the bottom and sides. Pour into the mold one-half the macaroni, then place on it a layer of mushrooms which you have taken out of the sauce. Now add the other half of the macaroni, and then another thin layer of bread crumbs. Put the mold into the oven without turning it over, and bake in a slow oven until well browned. Then turn out and serve.

To this timbale, if desired for variety, cold meat of any kind cut up fine may be added to the sauce; and one egg, hard boiled, and cut into four pieces. Add the egg, and the pieces of meat which you have removed from the sauce, to the timbale at the same time that you add the mushrooms.


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Simple Italian Cookery.

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