timballi

Timballi (singular: timballo) are a class of baked Italian dishes characterized by starch—usually rice or pasta—bound with cheese and eggs and often combined with meat, vegetables, or seafood. The mixture is formed in a mold and baked until firm, yielding a sliceable, presentation-friendly dish. The tradition is strongest in Southern Italy, particularly Sicily, where many regional variants exist. Timballo di riso and timballo di maccheroni are among the most common forms; some versions use sheets of pastry or fried breadcrumbs to create a crust.

Preparation typically involves cooking the chosen starch, then mixing it with ingredients such as tomato sauce, béchamel, cheese, and eggs. The filling may be layered with ragù, vegetables, and sometimes whole eggs or seafood. The mixture is packed into a greased mold, sometimes lined with pasta sheets, pastry, or breadcrumbs to form a crust, then baked until the exterior is golden and the interior set. After baking, the timballo is unmolded and served in wedges.

Varieties emphasize rice or pasta and may incorporate a wide range of components, including peas, mushrooms, zucchini, eggplant, and seafood. In Sicily, timballi are sometimes labeled as timballi di riso alla siciliana and may employ eggplant or pastry crusts as a defining element. The name derives from timpano, reflecting the drum-like mold traditionally used. Timballi are associated with festive occasions and regional pride, and while still made in homes and restaurants, many contemporary versions simplify the assembly for practicality.