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21 December 2012,23:21 by
J.Sujatha

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PASTA AND SPINACH TIMBALE

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
45

Preparation Method :

  • Preheat oven to moderate 180°C. Brush six 1-cup capacity moulds with melted butter or oil. Line bases with baking paper.
  • Heat butter and oil together in a frying pan. Add onion and stir over low heat until onion is tender. Add well-drained spinach and cook for 2 minutes.
  • Remove from heat and allow to cool. Whisk in eggs and cream. Stir in the spaghetti or tagliolini, grated cheeses, salt and pepper; stir it well. Spoon into prepared moulds.
  • Place moulds in a baking dish. Pour boiling water into baking dish to come halfway up sides of moulds.
  • Bake for 25- 30 minutes or until set. Halfway-through cooking, you may need to cover top with a sheet of foil to prevent excess browning.
  • Near the end of cooking time, test timbales with the point of a knife. When cooked, the knife should come out clean.
  • Allow timbales to rest 20 minutes. Run point of a knife around edge of each mould. Transfer onto serving plates.

INGREDIENTS

  • 30 grams butter or margarine
  • 1 tablespoon Cooking oil
  • 1 onion, chopped
  • 1 bunch cooked, well-drained spinach 
  • 8 eggs, beaten 
  • 250 ml thickened or pouring cream 
  • 100 grams spaghetti or tagliolini, cooked
  • 120 grams freshly grated cheddar cheese 
  • 120 grams freshly grated parmesan cheese 
  • Freshly ground black pepper and salt, to taste

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