RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, TARA BURKE
Timbale can be made with a variety of ingredients, although the classic dish usually includes spinach, mushrooms, onions, and breadcrumbs. These are baked in a small round dish and can be an appetizer or a side or main dish depending on your desired outcome.
- 1 lb spinach (fresh)
- 1 tbsp olive oil
- 3 eggs
- 15 oz. ricotta
- 1/2 cup heavy cream
- 1/2 cup parmigiano reggiano (grated)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 1 cup rice (cooked) or leftover risotto
- 2 tbsp butter
- Preheat the oven to 350° F. Wash and dry the spinach. Heat the olive oil in a pan, add the spinach and season with salt and pepper to taste. Sauté until the spinach is cooked, about 5 minutes. Drain the spinach, roughly chop it, then squeeze out any remaining moisture. (You can also use a generous cup of frozen leaf spinach, defrosted and drained.)
- In a large bowl, combine all the other ingredients except the butter. Mix well, add the spinach and stir until it is incorporated.
- Melt the butter and butter 8 one-cup ramekins.
- Divide the spinach mixture among the ramekins.
- Put the filled ramekins into a baking dish or roasting pan. Add enough boiling water to the pan so the water reaches halfway up the sides of the ramekins.
- Bake the timbales in the preheated oven for about 30 minutes or until the spinach mixture is just set.
- Cool the timbales before unmolding. Before serving, sprinkle the timbales with a little grated Parmigiano Reggiano and reheat in the oven or microwave.