ANATOMY OF A DISH

Bang­ing the drum for a party dish from the south that re­de­fines rich­ness.

Gourmet Traveller (Australia) - - OCT -

Bang­ing the drum for tim­ballo.

Who says noth­ern Italy gets all the fun? While the south is typ­i­cally more as­so­ci­ated with rus­tic dishes, there are plenty of clas­sics that are eas­ily as rich and com­plex as any­thing north of the mez­zo­giorno. When Naples was ruled by a Span­ish branch of the French Bour­bons, writes Clau­dia Ro­den, the cooks who came with them put pasta into moulds for a more el­e­gant pre­sen­ta­tion. That tra­di­tion lives on in the tim­ballo, a baked “drum” of pas­try and/or pasta stuffed with riches served for feast­ing oc­ca­sions.

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