Timbale of potatoes with herbs and smoked scamorza cheese in aubergine and Pachino tomato sauce
Timbales are culinary specialties baked in a special mold to be served flans.
This recipe has a filling of potatoes with herbs and spun scamorza, cheese with medium consistency spun paste, the smooth surface characterized by an amber skin given by natural smoking obtained by the burning of precious wood shavings; the taste is tasty, with a smoky aroma and intense scent.
To embellish this timbale is created a cream of cherry tomatoes.
Timbale of potatoes with herbs and smoked scamorza cheese in aubergine and Pachino tomato sauce
Servings 10 Timbale
Ingredients
- 1 kg yellow potatoes
- 500 gr smoked Scamorza cheese
- 1 kg round black aubergines
- 1 sprig of rosemary
- 1 sprig of thyme
- 200 ml extra virgin olive oil
- 1 clove of garlic
- 1 bunch of basil
- 1 glass of white vinegar
- 1 kg of cherry tomatoes
- salt and pepper
Instructions
- Peel the potatoes and soak in water so as not to blacken, cut into cubes.
- Boil them with water and vinegar and drain them when the cubes are soft.
- Cut the cheese into cubes.
- Add the potatoes, to scamorza and herbs; salt and pepper and season with extra virgin olive oil.
- Slice the eggplant thinly on the side of the length and grill.
- Butter and salt the molds and cover all the internal surfaces of the dish with grilled eggplant, leaving them overflow from the mold.
- Insert the stuffing of potatoes and squeeze well inside the cup, then close folding the part of eggplant that overflows.
- Bake at 160 oC for 10 minutes.
- Cut the tomatoes in half and fry them with the clove of garlic and a drizzle of extra virgin olive oil, cook for a few minutes and then pass with the blender immersion, adding fresh basil.
- Turn out the timballini and cover with Pachino sauce.
- Serve warm.