Timballo di Maccheroni with Sausage and Artichokes
Category: First Courses
Servings: 4
Ingredients:
Ingredient | Quantity |
---|---|
Tortiglioni (or any other short pasta) | 300g |
Artichokes | 600g |
Sausage (preferably fresh) | 400g |
White wine | 50g |
Vegetable broth | 50g |
Fine salt | To taste |
Black pepper | To taste |
Nutmeg | To taste |
Grana Padano DOP (or Parmesan) | 10g |
Whole milk | 500g |
Extra virgin olive oil | 50g |
All-purpose flour (00) | 50g |
Preparation Steps:
-
Preparing the Artichokes:
Start by cleaning the artichokes. To prevent them from discoloring, wear latex gloves or rub your hands with lemon. Prepare a large bowl with acidulated water (water mixed with lemon juice). Remove the tough outer leaves of the artichokes until you reach the tender, light-colored ones at the base. Trim the toughest part of the stem, cutting off about 2-3 cm from the tips of the artichokes.
Cut the artichokes in half and remove the inner choke (the fibrous bits). Slice them thinly and immediately place them in the acidulated water to keep them from browning. -
Preparing the Béchamel Sauce:
In a saucepan, heat the milk, adding a pinch of nutmeg. Stir it with a whisk to prevent lumps from forming. Once heated, add the milk slowly to the mixture, continuing to stir. Season with salt and pepper. Allow the sauce to thicken over low heat while stirring frequently until you have a smooth, golden béchamel sauce. -
Cooking the Sausage:
Crumble the sausage coarsely (you can use your hands for this). In a large, non-stick skillet, heat the olive oil and add a clove of garlic, peeled but left whole. Sauté until the garlic turns golden and fragrant, then remove and discard it. Add the crumbled sausage and cook until it’s browned and cooked through. -
Adding the Artichokes:
Drain the artichokes from the acidulated water and add them to the skillet with the sausage. Let the mixture cook for around 15 minutes, stirring occasionally to ensure the flavors combine and the moisture evaporates. -
Cooking the Pasta:
Meanwhile, bring a large pot of salted water to a boil and cook the tortiglioni pasta until it is al dente. Drain the pasta and immediately add it to the skillet with the sausage and artichokes. -
Assembling the Timballo:
Once the pasta is in the skillet, pour in the prepared béchamel sauce. Stir everything together thoroughly to ensure the pasta, sausage, artichokes, and sauce are well combined. Transfer the mixture into a 26 cm (10-inch) baking dish and level it out evenly. -
Baking:
Sprinkle the top with grated Grana Padano cheese or Parmesan. Preheat your oven to 230°C (450°F) and bake for about 4-5 minutes, or until the top is golden and bubbly.
Serving Suggestions:
Serve the Timballo di Maccheroni hot, straight from the oven, as a hearty main dish. Its creamy, savory texture and rich combination of flavors from the sausage, artichokes, and béchamel will make it a crowd-pleasing delight at any dinner table. Pair it with a crisp white wine for a well-rounded meal.
Enjoy this delicious and comforting Italian dish, perfect for a cozy dinner with family and friends!