Timballo di Verza with Taleggio Fondue
Category: Main Courses
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Square Spaghetti | 320g |
| Savoy Cabbage (Verza) | 700g |
| Fine Salt | to taste |
| Black Pepper | a pinch |
| Shallot | 50g |
| Smoked Pancetta | 80g |
| Extra Virgin Olive Oil | 50g |
| Grana Padano DOP (Grated) | 20g |
| Extra Virgin Olive Oil | 10g |
| Taleggio Cheese | 200g |
| Whole Milk | 100g |
| Butter | 30g |
| All-Purpose Flour (00) | 30g |
| Nutmeg | a pinch |
Instructions:
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Prepare the Savoy Cabbage (Verza):
Begin by washing and drying the Savoy cabbage. Peel the leaves from the cabbage, using a small, sharp knife to make a triangular cut to remove the tough, inner core of the stalk. Cut the cabbage into julienne strips, which should amount to around 320g.
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Blanch the Cabbage Leaves:
In a large pot, bring a generous amount of salted water to a boil. Briefly blanch the cabbage leaves for a few seconds, then transfer them immediately into a bowl of ice-cold water to stop the cooking process. This will help retain their color and texture. -
Prepare the Mold:
Take a bundt pan with a base diameter of 18 cm, an opening diameter of 23 cm, and a height of 9 cm. Grease it thoroughly with olive oil, making sure to brush it over every surface. -
Line the Mold with Cabbage Leaves:
Lay the blanched cabbage leaves into the prepared pan, overlapping them slightly to create a uniform layer around the mold. -
Prepare the Pasta:
Finely chop the shallot. In a non-stick pan, heat 50g of extra virgin olive oil over low heat. Add the shallot and gently sauté until softened, stirring occasionally to avoid it sticking to the pan. Once the shallot has softened, add the smoked pancetta and allow it to crisp up. -
Cook the Spaghetti:
Bring a large pot of salted water to a boil, and cook the square spaghetti until al dente. Once cooked, drain the pasta and add it directly to the pan with the shallot and pancetta mixture. Toss well to coat the pasta in the flavorful oil and pancetta. -
Assemble the Timballo:
Transfer the pasta into the prepared bundt pan lined with cabbage leaves. Sprinkle the Grana Padano DOP over the pasta and press it down gently to compact it.Bake:
Preheat the oven to 200°C (ventilated) or 220°C (static). Place the timballo in the oven and bake for 10 minutes if using a fan-assisted oven, or for 20 minutes if using a conventional oven. -
Prepare the Taleggio Fondue:
While the timballo bakes, prepare the fondue. Cut the Taleggio cheese into small cubes and heat the milk in a small saucepan. Add a pinch of nutmeg to the milk, and once it is warm, whisk in the cubed Taleggio. Continue whisking until the mixture becomes smooth and creamy. Season with salt and black pepper to taste. -
Finish the Dish:
Once the timballo is finished baking, remove it from the oven and let it cool slightly. Carefully invert the timballo onto a serving platter. -
Serve:
Pour the Taleggio fondue generously over the timballo before serving. Your Timballo di Verza with Taleggio Fondue is now ready to be enjoyed!
This rich and comforting dish combines the earthy flavors of Savoy cabbage with the creamy decadence of Taleggio cheese, making it a perfect choice for a cozy, indulgent meal. The blend of smoked pancetta and shallot adds a savory depth to the pasta, while the cabbage and cheese elevate it into a truly special dish.
