Are you looking for a delicious and unique recipe to impress your guests at your next dinner party? Look no further than the courgette and sausage timballo! This savory dish is packed with flavor and texture, and it's surprisingly easy to make. In this article, we'll provide you with a step-by-step guide on how to make the best courgette and sausage timballo you've ever tasted.
Ingredients
Before we dive into the recipe, let's take a look at the ingredients you'll need:
- 6-8 courgettes
- Olive oil
- 500g penne pasta
- 500g sausagemeat
- 1 onion
- 1 tbsp. Nduja paste
- 400g canned tomatoes
- Mixed herbs
- 250g mozzarella cheese
Preparation
- Begin by buttering a 20-cm springform cake tin and setting it aside.
- Thinly slice five of the courgettes lengthways using a sharp knife or a mandoline. You should get 6–8 slices from each courgette.
- Heat 2 teaspoons of olive oil in a large frying pan over medium-low heat and fry the courgette slices for 1-2 minutes on each side until golden. You'll need to do this in batches, adding a splash of oil between each batch. Remove to a sheet of kitchen paper or a clean tea towel to drain. Leave to cool, then use to line the tin, leaving the ends overhanging the rim. You should have some slices left over; set these aside to use for the top later. Put the tin on a baking tray and set it aside.
- Finely chop the remaining courgette. Heat 2 tablespoons of olive oil in the same frying pan over medium heat and fry the onion for 5 minutes until it begins to soften. Squeeze the sausagemeat from the skins into the pan and continue to fry for a few minutes more, squashing the sausage with the back of the spoon until it begins to brown. Stir in the chopped courgette and cook for 5-8 minutes until golden. Add the nduja paste and fry for another 2 minutes, then tip in the tomatoes and herbs and fry for 4-5 minutes more until everything is combined and hot through. Remove from the heat and set aside.
- Heat the oven to 200C/180C fan/gas 6. Cook the penne in a large pan of boiling water following the pack instructions; drain, return to the pan, and stir in the courgette and tomato sauce along with the mozzarella pieces. Spoon the pasta into the courgette-lined tin, packing it down so it fits snugly. Fold the overhanging courgettes over the pasta, then arrange the remaining courgette slices on top, tucking them down the sides if possible. Bake for 35–45 minutes until piping hot and the courgette slices are golden brown. Leave to cool in the tin for 20 minutes, then invert onto a large serving plate, lift off the tin, and cut into wedges to serve. The dish will keep chilled for up to three days and can be eaten hot or cold.
Tips for Success
- Be sure to slice the courgettes thinly and evenly to ensure that they cook evenly and look beautiful when you slice the finished dish.
- Don't be afraid to get creative with the herbs you use in the recipe! Try adding fresh basil or oregano for a burst of flavor.
- If you're short on time, you can prepare the courgette lining and sausage sauce ahead of time and assemble the dish right before baking.
Conclusion
The courgette and sausage timballo is a show-stopping dish that will impress your guests with its unique flavor and beautiful presentation. Follow our step-by-step guide to make the best courgette and sausage timballo you've ever tried, and don't forget to share your creations with us on social media!