Courtesy of Chef Silvia Bianco
www.chefsilvia.com
TIMPANA
1 lb. penne pasta (cooked according
to package directions)
3 cups Bolognese sauce
(see below)
1 large eggplant (sliced lengthwise 1/4 inch thick and grilled or
roasted)
2 red bell peppers (grilled or roasted)
To roast the vegetables
Eggplant: Brush each slice with a bit of olive oil and grill for
about 1 minute on each side
or until just golden (to roast place on
a sheet pan in a 400 degree oven for about 10 minutes
The peppers: place whole, on a grill or directly over a gas burner.
Char on all sides and put in
a paper bag to cool. Peel away and
discard the charred skin and seeds. Tear the peppers into
slices,
place in a bowl and add salt and pepper to taste.
Bolognese Sauce (Meat Sauce)
1 lb ground meat: a mix of sausage
and turkey meat is best
2 28oz can of crushed tomatoes
¼ cup finely chopped onions
½ teaspoon minced garlic
3 tablespoons olive oil
¼ cup heavy cream
Salt & pepper to taste
Fresh chopped basil or parsley + a sprig of fresh basil
Heat oil in a large saucepan, then add onions
Cook until soft, then add garlic and saute for a few moments until
golden (be careful note to burn)
Add meat and cook until brown on all sides. Don’t over stir. You want
big chunks.
Add the tomatoes, stir
Cook over medium heat for approx. 60 – 90 minutes (see tip below)
Season with salt, pepper and fresh herbs
Tip: For a quick tomato sauce that is still delicious, buy canned
tomatoes
that are labeled "recipe ready" or "kitchen ready" (Several
manufacturers make them)
This sauce will take about 30 minutes. It’s
practically all I use. (available at Stop ‘n shop.
Cook the pasta and toss with the Bolognese sauce
Spray the spring board pan with cooking spray and line the bottom
half way and all the
way up the sides of the pan with the grilled
eggplant
Fill with the pasta
Fold the top of the eggplant over the top of the pasta
Fill the middle top with the peppers
Cover with foil and bake at 350 for approximately 30 to 40 minutes
Cool for 15 minutes before slicing