I made this beauty with my collegue Roberta. We cooked on Sunday morning and ate the timballo in the evening. It was delicious and rich. VERY rich.
You can choose different kind of pasta, but short one is the best.
A big applause to Roberta for the decorations, they gave the timballo an incredible baroque look.
for the brisée:
250 g butter, cold and cut into small cubes
500 g flour
2-3 Tbsp water
For the filling:
300 g pasta
250 ml tomato sauce
300 g provola cheese, chopped
4 boiled eggs, chopped
600 ml béchamel
2 Tbsp chopped onion
Prepare the brisée: combine the butter with the flour using your hands and fingertips. You have to obtain a crumbly mixture, trying not to leave any big chunks of butter. Add the water (add it if needed) and knead. Let chill in the fridge for 30 minutes if possible. Roll out 2/3 of the dought in a circle large enough to cover base and sides of a 24 cm cake tin.
Roll ou the other 1/3 of the dough into a circle that will be the top.
Put in the fridge until further use.
Prepare the filling: Cut the eggplant into cubes and cook them with a little olive oil until soft and gold.
Heat the olive oil, add the onion and cook until golden. Add the sausage, roughly chopped and cook for 5 minutes. Then add the tomato sauce. Cook for 15 minutes, let thicken.
Mix well the pasta, the sauce and the béchamel, eggplants, cheese and eggs. Season to taste.
Put the pasta mixture over the pastry base and cover with the pastry top.
Bake at 180° for about 1 hour.