SMALL TAGLIATELLE TIMBALES
The long journey of meatballs has crossed countries and centuries. It is believed that from ancient Persia, they spread throughout the Middle East and then probably landed in Spain, ready to conquer every European country and every cuisine, including ours, generation after generation. The reason for the success of meatballs is certainly not difficult to understand: they are simple, incredibly tasty, inexpensive, and fun. And with their round shape… one leads to another!
Traditionally made with ground meat, the recipes for creating delicious meatballs are as endless as your imagination: fish, vegetable, sweet, fried, baked…We want to share with you the secret to making irresistible Cheese Meatballs, suitable for the whole family and perfect for any occasion. With mild Provolone and aged Pecorino, you can enjoy them on their own or accompanied by aromatic sauces, as well as with rich seasonal salads for lunch or dinner, as a snack, or as the protagonist of a delightful aperitivo.
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients
320 g of Tagliatelle by Emilia Food Love
300 g of Rustica Tomato Passata by Emilia Food Love
80 g of mild Provolone by Emilia Food Love
80 g of Parmigiano Reggiano DOP 24 months by Emilia Food Love
20 g of butter
2 tablespoons of breadcrumbs
½ onion
Fresh cherry tomatoes
Fresh basil
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper
Method
-
Pour two tablespoons of extra virgin olive oil into a pan and add the finely chopped onion, then fry over a low heat.
- Add the Rustica Tomato Passata, cook for about 15 minutes, and season with salt and pepper.
- Meanwhile, cook the tagliatelle in plenty of salted water, drain them "al dente", and toss them in the sauce for a couple of minutes. Remove from heat and set aside.
- Dice the Provolone and grate the Parmigiano Reggiano cheese.
- Grease and sprinkle with breadcrumbs some aluminum molds.
- Arrange the Tagliatelle in the molds and alternate layers of pasta, Provolone and Parmigiano Reggiano cheese.
- Bake in a preheated oven at 180 °C (356 °F) for a few minutes until the surface is golden brown.
- Remove the small timbales from the oven and decorate them with fresh cherry tomatoes and a few basil leaves before serving.
Tip
You can enrich Rustica Tomato Passata by Emilia Food Love with peas or mushrooms. For an even stronger flavor, try replacing the 24-month-aged Parmigiano Reggiano cheese with our longer-aged varieties or our Strong Provolone.
PAN PIZZA with peppers and cherry tomatoes
So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.
Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
PINSA with mortadella, pecorino cheese, and balsamic dressing
It is said that its name comes from the Latin verb “pinsère” which meant “to stretch”, and indeed the traditional and characteristic shape of pinsa is just that: stretched. Similar to pizza, but very different in both shape and flavor, pinsa is made through a long leavening process, a mix of flours, and a dough rich in water that gives it extraordinary digestibility.
Our pinsa with mortadella, pecorino, and Goccia Nera balsamic dressing is a colorful and flavorful delight, genuine and nutritious, that will win over both adults and children.