Vegetable and Walnut Timbale with Parmesan and Mushrooms

Timballo di Verdure e Noci (Vegetable and Walnut Timbale)
Category: Main Dishes
Servings: 6

Ingredients:

Instructions:

1. Prepare the Potatoes:
   Begin by filling a large pot with water and bringing it to a boil. Wash the potatoes thoroughly and add them, skin on, to the boiling water. Cook for about 30-40 minutes, depending on their size. To check doneness, pierce with a fork—if it slides in easily, they are ready. Once cooked, drain the potatoes and peel them. Let them cool before mashing them using a potato masher. Collect the mashed potatoes in a bowl.

2. Season the Potato Puree:
   To the mashed potatoes, add the Parmigiano Reggiano cheese (set aside a small portion for decoration), a pinch of nutmeg, and salt and pepper to taste. Warm the milk, then pour it into the mashed potatoes and mix well to create a smooth, creamy mixture. Chop the walnuts (reserve a few for garnish) and stir them into the mashed potatoes. Set the mixture aside.

3. Prepare the Vegetables:

   • Pumpkin: Cut the pumpkin in half, remove the seeds, and chop into small cubes.
   • Onions: Peel the onions, cut them in half, and chop them into small pieces.
   • Leeks: Trim the ends and outer leaves, then chop the remaining part into small pieces.

   In a large pan, heat 20g of olive oil over medium heat. Add the chopped onions and leeks, sautéing them until soft and translucent, about 5 minutes. Add the pumpkin cubes and stir to combine. Add a little hot water if necessary to help the pumpkin cook through. Season with salt and cook for about 10 minutes, allowing the vegetables to soften.

4. Cook the Broccoli:
   While the pumpkin is cooking, bring a separate pot of salted water to a boil. Add the Romanesco broccoli florets and cook for 4-5 minutes until tender but still vibrant green. Drain and set aside.

5. Prepare the Mushrooms:
   Clean the porcini mushrooms by brushing off any dirt. If they are particularly dirty, rinse them quickly under cold running water, then pat dry with a clean towel. Slice the mushrooms lengthwise and then chop them into bite-sized pieces. In a large, deep pan, heat another 20g of olive oil. Add a crushed garlic clove (or leave it whole and remove it once browned), then sauté the mushrooms. Once cooked, add chopped parsley to the pan for extra flavor.

6. Assemble the Timbale:
   Preheat the oven to 200°C (or 180°C for fan-assisted ovens). Take a baking dish and lightly grease it with oil. First, spread a layer of the mashed potato mixture in the bottom of the dish, pressing down gently with the back of a spoon to ensure an even layer. Add the pumpkin and leek mixture on top, spreading it evenly. Next, layer the broccoli on top of the pumpkin mixture, followed by the cooked mushrooms. Press each layer down to ensure everything sticks together.

7. Final Touches:
   Decorate the top of the timbale with the reserved walnut halves for a crunchy finish. Sprinkle the top with a bit more Parmigiano Reggiano cheese and breadcrumbs for a golden, crispy topping.

8. Bake the Timbale:
   Place the timbale in the preheated oven and bake for 20 minutes. If using a fan-assisted oven, bake for 10 minutes at 180°C. Once the top is golden and crispy, remove from the oven and allow it to cool for about 15 minutes before serving.

Serving Suggestions:
Serve the Timballo di Verdure e Noci warm as a hearty, vegetarian main dish. Pair it with a fresh green salad or a side of roasted vegetables for a balanced meal. This dish is perfect for special occasions or a cozy family dinner.

Enjoy your delicious vegetable and walnut timbale!

Nutritional Information (per serving):