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Rice Timballo with Maccheroni

  • 45 minutes
  • Easy
  • First Courses

Ingredients: Per 4 servings

  • lb maccheroni
  • lb maccheroni
  • olive oil
  • olive oil
  • 1 oz butter
  • 1 tablespoon lard, ground
  • 3 eggplants
  • lb fresh tomatoes
  • 1 onion
  • 1 clove of garlic
  • 2 ½ oz caciocavallo cheese
  • salt


Slice the egg plants, arrange in a sieve, dusted with salt, and leave for 30 minutes to lose their liquid. Then dry them off and fry in boiling oil. In a casserole, put a spoonful of clarified pork fat and a little oil, gently fry the finely chopped onion and the cloves of garlic, crushed, and add the tomatoes in pieces. Salt, put on the lid, and cook the sauce over a low heat. Slice up the Caciocavallo. Cook the maccheroni in salted water and drain when “al dente”. In a buttered oven dish, arrange one layer of maccheroni, one of sauce, one of fried egg plants and one of slices of Caciocavallo. Make a second layer of pasta and repeat the dressing. Sprinkle the surface with small flakes of butter and put the dish in a hot oven at 350°F for about 10 minutes.