Coppola di Garibaldi: A Special Neapolitan Timballo

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

Coppola di Garibaldi

A Special Neapolitan Timballo
Course Italian Pasta
Cuisine Italian
Servings 6


  • 1 Bundt Pan


  • 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


  • 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!
Keyword A Special Neapolitan Timballo, Coppola di Garibaldi, italian coppola di garibaldi, italian pasta cake, italian timballo
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