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Tangy Pecorino custard and Timballo of eggplant

We are opening June with a timballo.  Timballo is a dish from another era it is different from region to region.The preparation dates back to the Renaissance, and a version filled with, among other things, goose, trout and candied orange peel was served at the Medici daughters' weddings. The best-known depiction is of a 19th century assemblage of chicken livers, hard-cooked eggs, sliced ham, chicken and truffles all baked together in a casing of macaroni and pastry in a fragrant, meaty sauce. Timballo had its moments of glory in the 1963 film with Burt Lancaster called "Il Gattopardo" (The Leopard) by Luchino Visconti and the film Big Night. Our version is more simple and approachable. A friend had a pecorino custard in during a trip in Italy , after describing it to me I came up with this individually baked custard made of 3 different pecorini. Serve it warm, or room temperature, with fig compote, orange or cherry tomato preserve.

We are celebrating Sicily in all her opulence by pairing 3 wonderful wines from the island.