timballo

Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included.

The origin of timballo likely originated in the 19th Century, just as spaghetti and tomato sauce were coming together for the first time. Pellegrino Artusi includes a timballo di piccioni in his seminal Science in the Kitchen and the Art of Eating Well.

ItalyTimballo / Origin In America, we call this macaroni pie, or baked macaroni in pastry. The dish - called timpano in Italian, timpana in Maltese - is reputed to originate in Sicily, and given the islands' proximity to one another, the shared history comes as no surprise.

Pappardelle are long, flat and broad ribbons of (traditionally) egg pasta, that originate in Toscana (Tuscany), a region known for rich, intense – and generally meaty – sauces. The large surface area and rough texture of the pasta make pappardelle the perfect accompaniment to more robust sauces and ragus.

doughnut noun,plural bei·gnets [ben-yeyz; French be-nye]. a fritter or doughnut. French Cooking.

Campanelle pasta Campanelle pasta resembles a small cone with a ruffled edge. It is also known as Gigli pasta and looks like a bell. Casarecce pasta is shaped like a narrow, twisted and rolled tube.

The name “Timpano” comes from the Italian word for “drum.” This ambitious creation is famously featured as the main dish of the climactic meal in the classic film Big Night.

Timpano AKA Timballo is a Sicilian pasta dish baked in a round bowl. The dome can be made of pasta dough, rice or thinly-sliced eggplant and inside there are a few different recipes combined together.

The word comes from the Latin word “pappare,” which means to eat, and the Italian (Tuscan dialect) word of the same name, which means to gobble up or eat with gusto. This may allude to the sheer deliciousness of the pasta, which is quickly devoured.

Though they may appear the same at first glance, pappardelle is significantly wider than tagliatelle. Another notable difference is their region of origin. While tagliatelle originates from the Emilia Romagna and Marche regions of Italy, egg pappardelle hails from the Italian region of Tuscany.

Louisiana's beignet is derived from the French, where the word means literally bump, likely because of the way the dough puffs, or bumps, up when fried in hot oil. In France today, the term beignet most often describes a puffed fritter made from frying pâte à choux, a hot water pastry made from flour, butter, and eggs.

Beignets are known for their light, fluffy inside and golden brown, crispy outside. The foundation of a great Beignet recipe is the dough mix. Traditionally, beignets are served hot, covered in powdered sugar, and paired with cafe au lait or iced coffee.