Garibaldi’s Coppola is a traditional Neapolitan dish prepared on holidays and Sundays. A kind of elegant and refined pasta timbale covered entirely with slices of cooked ham.
Coppola di Garibaldi
A Special Neapolitan Timballo
Equipment
- 1 Bundt Pan
Ingredients
- 4 cups Fettuccine Pasta (preferably not egg fettuccine)
- 1 3/4 cups Peas (frozen peas work perfectly)
- 1 1/2 cups Mushrooms (frozen is fine)
- 1 cup Fior di Latte or Provola Cheese
- 1 cup Cooked Ham
- 2 1/2 cups Bechamel Sauce
- Salt, Pepper, Butter, and Nutmeg to taste
Instructions
- Put a drizzle of oil and the onion in a frying pan sauté a few moments
- Add the peas and mushrooms to the pan, cook for 15 minutes
- Boil the water for the fettuccine and drain the pasta very al dente.
- Put the fettuccine back in the pot and add the béchamel sauce, mushrooms, onions, and peas and stir.
- (Save some of the cooking water if too dry add a stir of water to the pasta)
- Cover the bundt pan with prosciutto (the “crust” of the fettuccine timbale)
- Pour half of the pastry inside the tart pan, place the fior di latte pieces in the center,
- Cover with the remaining pastry and close the prosciutto slices, thus creating the envelope for the fettuccine tart, add cheese and a few flakes of butter, bake at 390 F for 20 minutes.
- Remove from the oven, let it cool and turn the timballo out using a serving dish.
- Serve your Garibaldi’s Coppola (or Baked Pasta Timbale) and enjoy!
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