Abbacchio al forno
Timballo di spaghetti al forno
- 500 GRAM SPAGHETTI, home made or ready
- 2 CLOVES GARLIC, chopped
- 50 GRAM ANCHOVY FILLETS
- 200 GRAM MORTADELLA, cut in strips
- 2 BOLLS MOZZARELLA, sliced
- 1 1/2 KG TOMATOES
- HANDFUL OREGANO, chopped
- 50 GRAM CAPERS
- 50 GRAM BREADCRUMBS
Rub the lamb with salt and pepper. Brush an oven tray with olive oil, sprinkle with garlic and put this in the oven for 10 minutes at 180 degrees Celsius. Add the potatoes, ham and rosemary and stir. Put the lamb on top. Bake for 30 minutes. Add the wine, stir and drizzle a bit of the mixture on the lamb, turn the lamb. Bake for hour more.
This is a classic Easter dish in Rome and Lazio. Abbacchio means "lamb" in Roman dialect.
On 20 September 1870, Rome was captured. As it was finally incorporated into the Kingdom of Italy, this was the last step towards the unification of the country. Click on culinary calendar for more links between cooking and worldwide history.
Peel 500 gram tomatoes. Fry the garlic and anchovies for 3 minutes in olive oil; add the peeled tomatoes and pepper and salt to taste and simmer for 5 minutes. Add the capers and the oregano. Slice the reamining tomatoes. Cook the spaghetti al dente. Grease an oven dish with olive oil and sprinkle with breadcrumbs. Arrange half of the spaghetti in the oven dish; put the mortadella and mozzarella on top as well as half of the sauce. Spoon the remainder of the spaghetti on top, followed by the rest of the sauce and finally the tomatoes. Drizzle with olive oil and bake the timballo half an hour at 180 degrees Celsius.
The Worldcook website has also another recipe for timballo.
Click
for Worldcook's recipe page