From Veggie Burgers to this. Where have all the good intentions gone?
I really do plan to work on eating healthier this year, focusing on smaller portions, lighter meals, more plant-based dishes… but that doesn’t mean that a recipe like this Timballo di Patate alla Finanziera won’t turn my head. In fact, this recipe did turn my head just about a year ago.
There I was on Instagram minding my own business (well, minding everyone else’s business to be more precise), when I saw this timballo on my friend Stefano’s page; Stefano writes Italian Home Cooking. The recipe is from the 1928 version of Ada Boni’s Il Talismano della Felicità. Stefano refers to it is as “basically a savory potato pudding.” Quite an understatement, really, as it is so much more.
I have a copy of the book, and Stefano’s version from his blog, so I decided to make this for our friend Patrick while his wife Jennifer was out of town; she doesn’t like liver and he does. I gave it just the tiniest upgrade by using duck livers from my farmers market friends at Top Knot Farms. My, oh my… what a dish! I’ve now made it thrice (thank you, David Rose) and will make it again.
Regarding what you use to fill your timballo, Boni states, “It will depend on the importance you want to give to the timballo (for your guests) and the expense to which you want to go.” Her recipe included giblets, truffles, ham, eggs, and sweetbreads. I mostly followed Stefano’s filling, which is truly delicious and much simpler than hers.
You could easily spend a fortune on the filling ingredients, as suggested by Boni – perhaps that is where the name “in the style of the financier” comes from? But you needn’t. Using just a few high-quality, simple ingredients you can achieve a most impressive result, full of flavor and wonderful textures.
Back to that diet… The trick with making something like this when you are trying to cut back is, literally, just that: cut back. Make over-the-top fantastic dishes, but eat smaller portions. Honestly, it’s the only way I can figure out how to diet, because I can’t keep myself from incredible food like this.
~ David
Ingredients
- 1/2 ounce dried porcini mushrooms
- 2 pounds russet potatoes
- 5 tablespoons unsalted butter, softened (plus extra for mold prep and “dotting”)
- 1 egg yolk
- 2 heaping tablespoons grated Parmigiano-Reggiano
- salt
- 1 cup plain dried breadcrumbs (not panko)
- 1 egg whisked with one teaspoon water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 fresh bay leaf
- 3 sage leaves
- pinch ground cloves
- pinch ground cinnamon
- freshly ground black pepper
- 4 juniper berries, crushed
- 3 Italian pork sausages, without skin, torn into bite-size pieces
- 1 pound duck livers, trimmed and cut into 3/4-inch pieces
- 1/4 cup white wine
- 2 tablespoons tomato paste
Instructions
- Place the dried porcini in a medium bowl, cover with hot water (does not need to be boiling) and let soften for 30 minutes. Drain and chop the mushrooms and reserve the liquid, filtering out any sediment. I strain it through a piece if cotton or paper towel. Set both mushrooms and reserved liquid aside.
- Peel and cook the potatoes. Rice them — or run them through a food mill — and add 2 tablespoons butter, the Parmigiano-Reggiano and egg yolk. Beat until smooth and season with salt. Set aside to cool.
- Preheat the oven to 350°F.
- Generously butter an 8-cup mold with butter (see below for a photo of my mold). Add 1/2 cup breadcrumbs, roll them around to coat evenly, and shake out any excess crumbs. Add the whisked egg, roll it around, making sure it coats all the bread crumbs. Add the remaining 1/2 cup breadcrumbs and roll them around to adhere to the egg yolk, shaking out the excess crumbs. This method, according to Boni, makes for a more solid and crispy crust. Stefano recommends freezing the mold until ready to fill, but I chilled mine in the refrigerator as my freezer was quite full, and it worked fine.
- In a large skillet over medium heat, cook the onion, bay, and sage in 2 tablespoons olive oil and 2 tablespoons butter. When the onion is soft and beginning to brown, add the cloves, cinnamon, black pepper, and juniper berries and cook for 30 seconds. Raise the heat to medium-high and add the sausage. When the sausage is brown, add the duck livers, tossing them quickly to brown on all sides. When the liver is browned on the outside (but still pink inside) deglaze the pan with the wine. Let it reduce a little and remove from heat. Scrape the mixture into a bowl and set aside.
- Wipe the skillet clean, return it to the heat, add 1 tablespoon olive oil and 1 tablespoon butter; when hot, add the chopped mushrooms. Sauté them for a few minutes, then add the tomato paste, stirring well. Cook for a couple of minutes then mix in the reserved and strained mushroom soaking liquid; cover, reduce heat, and cook for 3-5 minutes. When the mushrooms are soft, add the meat mixture back into the skillet and stir to mix. Set aside.
- Scoop out and set aside about 1/2 to 3/4 cup of the potato mixture to be used last as the “lid.” Remove the prepared mold from the fridge (or freezer) and little by little, gently line the mold with the remaining potatoes, making a wall that is about 1/2-inch thick, all the way around and up to the rim of the mold. Add the filling. Dot with butter and cover the top with the reserved potato mixture. Dot with more butter.
- Bake the timballo for 45 minutes. The top should be firm and golden. Let it rest for about 5 to 6 minutes before unmolding by flipping onto a serving platter. The “lid” will now be on the bottom.
- Serves 6.
© 2024 Copyright Cocoa & Lavender
My mold is: 7 inches across at the top, 4 inches across at the bottom, and 4 1/2 inches tall.
Chef MImi
January 15, 2022 at 5:56 amI am swooning!!! This is gorgeous, and with liver!!! It’s beautiful. I thought a timballo has pasta in it, but I’m either wrong or there are various timballo versions, with is probably true in any case. I can’t make this for the hubs, cause of the liver, or for many of my friends. Damn them.
Cocoa & Lavender
January 15, 2022 at 12:28 pmYou can see why I fell for it. I am sure you can switch out the livers or something else… my friend Melissa (her comment is below) suggests leftover bœuf Bourguignon. But I really wish you could have it with liver!
Melissa
January 15, 2022 at 8:54 amWow–this looks like an amazing party dish but David, have you tried making it in smaller versions? It would take quite a while for the two of us to get through it (omicron is here with a vengeance so no guests for dinner at the moment). I would need to come up with a different filling, as Scott does not like liver but I was thinking that the leftover boeuf bourguignon from Christmas that is now residing in the freezer would make a nice substitute.
Cocoa & Lavender
January 15, 2022 at 12:30 pmUsing the Bœuf Bourguignon is a great idea! Maybe you can come visit for the liver version!
John / Kitchen Riffs
January 15, 2022 at 9:26 amGolly! This looks incredible. Terrific blend of ingredients — this looks so rich and good. I’ve never made anything quite like this — but I want to! Will make it for company, though — this is the sort of dish that deserves to be shared with friends. Thanks!
Cocoa & Lavender
January 15, 2022 at 1:36 pmThis is definitely a great dish for company, John. It’s especially dangerous if you don’t have company! The first time we tried it, it was just the two of us and we ate way more than we should have… I hope you get a chance to try it and that you like it!
Sippitysup
January 15, 2022 at 11:39 amIt’s like an Italian self-contained Shepherds Pie and I want to make this. What did you use as a mild? GREG
Cocoa & Lavender
January 15, 2022 at 12:25 pmIt IS rather a shepherd’s pie of sorts, but oooohhhh so much better. I added the size and photo of the mold below the instructions. I hope that helps!
Sippitysup
January 15, 2022 at 11:40 amI meant mild. GREG
Sippitysup
January 15, 2022 at 11:41 amMold!
Cocoa & Lavender
January 15, 2022 at 12:23 pmDon’t you love autocorrect? (Not.)
Marian Jensen
January 15, 2022 at 11:40 amYUM!!
Did I ever recommend (or have you already seen) the Stanley Tucci movie “Big Night”? Mark and I love it. There is a our-best-ever-food-sequence that features a timballo. See it if you haven’t already–I know you’ll appreciate.
Cocoa & Lavender
January 15, 2022 at 1:37 pmWe absolutely love that movie! And, with friends, we have replicated the entire menu! I remember rolling out a sheet of pasta 36 inches around to fill a bowl for the timballo. The funny thing is that the dishes much more impressive visually then it is flavor wise! We all much preferred the risotto tricolore! I have often thought about adjusting the Timballo interior to be more exciting… Stay tuned, it might show up on the blog.
Marian Jensen
January 15, 2022 at 11:48 amSee my comment above. Can’t remember if they refer to it as a timpano or bomba in the movie. I’ve heard various terms for this dish.
Cocoa & Lavender
January 15, 2022 at 1:38 pmMaybe it was Timpano, or it was Timballo… Either one, they’re about the same!
Eha
January 15, 2022 at 2:55 pm*smile* i do not talk of or believe in diets . . . do not think in terms of meat or vegetarian dishes when I decide my meals . . . do not plan healthy’ meals but have but few ‘unhealthy’ ingredients in the house . . . and normal Australian helpings are about half those in the States, so . . . ! Have not made a timbale awhile – you may just have put an idea into my head . . . giblets easily available here might just join the beautiful livers as I rarely use sausages ! Adore sweetbreads but these are not always available. Like your spicing, especially the juniper berries: so very Northern European !! Oh – so you know – your post actually found my address this morning and no fishing expedition was required . . . be well . . .
Cocoa & Lavender
January 16, 2022 at 11:31 amFirst, I’m so glad my email finally came though. I wonder why the change AND if it will work again next week? 🤷🏼♂️
We don’t really think in terms of diets too much either, really. Smaller portions for sure. We agree about portions here — ridiculous! We even noticed last time we were in Italy it was starting to happen there. So not necessary!
This is such a great dish and would love to make it with sweetbreads some day!
Sherry
January 15, 2022 at 6:48 pmapart from the pork and livers, this looks and sounds divine david! i guess you could use other things for those. we are eating much more carefully these days. we don’t call it a diet as it is a way of life now – smaller portions, lots of veg, and not much dairy or carbs. it’s working a treat!
Cocoa & Lavender
January 16, 2022 at 11:31 amYou could easily make this with chicken, Sherry! It would be fantastic!
Ron
January 16, 2022 at 2:27 amAbsolutely lovely David, but I’m afraid I might have gone back for seconds. I’m sure Stefano is impressed with your take on the wonderful dish…
Cocoa & Lavender
January 16, 2022 at 11:32 amAbsolutely, Ron — which is why this should be made for company, sending leftovers home with them!
Connie
January 16, 2022 at 5:44 amDavid, your blog gets prettier every time I see it!
That dish looks absolutely sublime.
Cocoa & Lavender
January 16, 2022 at 11:32 amAw, thanks, Connie — that is so kind!
Carolyne
January 16, 2022 at 11:01 amThat looks absolutely delicious!
Cocoa & Lavender
January 16, 2022 at 11:32 amTrust me, Carolyne, it is!
Valentina
January 16, 2022 at 2:08 pmHow decadent! I call recipes like this cooking projects — it’s involved, lots of ingredients, like a sculpture . . . and they’re my favorite types of recipes. Must be so fun to serve to guests! 🙂 ~Valentina
Cocoa & Lavender
January 17, 2022 at 3:32 pmIt was fun to serve to guests! I can’t wait to play with variations!
Ronit Penso Tasty Eats
January 17, 2022 at 10:56 amI’ve prepared Timballo with pasta , but never tried this version with potatoes. It sounds and looks amazing! Love the addition of duck livers.
“Everything in moderation” is the best diet! 🙂
Cocoa & Lavender
January 17, 2022 at 3:32 pmI’ve made the pasta timballo, too, and have ideas for more of them. Thanks for reminding me, Ronit!
Christina Conte
January 17, 2022 at 4:58 pmImpressive, David! I honestly thought this was a steamed British steak pudding at first glance! Looks absolutely scrumptious! I’ve never heard of this type of timballo, but it’s an inspiration for so many others!
Cocoa & Lavender
January 23, 2022 at 9:20 amIt’s funny, Christina, but Stefano likened it very much to a British pudding. Having never had a British pudding like this, I had no idea!
pauline
January 17, 2022 at 7:11 pmThis looks so rich and flavoursome, and yes please for the liver, and I love dishes based on pork sausages. Definitely a dish to attempt when entertaining friends, as long as they like duck liver. Well done on the presentation as well. Amazing recipe! and i am hearing you about how to eat when trying to cut down. One of the biggest challenges when a food lover.
Cocoa & Lavender
January 23, 2022 at 9:22 amSharing food with friends is one way to eat less yourself, right? If you make some thing really good, make sure you share it.
I’m glad you like the liver (duck or chicken), Pauline, because so many people don’t. There are lots of things you can substitute instead of the liver… Chicken, beef, regular pork… It all works!
Raymund
January 19, 2022 at 5:40 pmWhat diet? Its not on my vocabulary 🤣 Never did it in my life but I do excercise heaps to off load all of that delicious food that I intake like that Timballo di Patate alla Finanziera recipe of yours, anything with mushrooms!!!
Cocoa & Lavender
January 23, 2022 at 9:23 amI like hearing things like that. Maybe when I retire, I can get a good exercise regime going…
Jeff the Chef
January 21, 2022 at 9:12 amOh my GOSH does that look good! What an amazing treat for your guest. And for you! And that Italian cookbook is gorgeous! And bears the marks of its use so gloriously.
Cocoa & Lavender
January 23, 2022 at 9:26 amI do love that book, Jeff. Just paging through it and seeing the stained pages let me know where I should be starting for my next recipe. I wish my Italian were better, but it’s good enough that I can get through pretty easily! Thanks always for your kind comments!
Frank @Memorie di Angelina
January 22, 2022 at 8:49 amOh, dear… I’m afraid you’re a bad influence, David! I just weighed myself for the first time after the holidays and I was not a happy camper. Now this comes along to knock me right off that diet wagon… Gorgeous.
Cocoa & Lavender
January 23, 2022 at 9:28 amDefinitely throw away the bathroom scale, Frank! That’s just my two cents… Yes, I probably am a bad influence. But at least in doing so, I’m giving good food that tastes great! I think you would really love this.
Inger
February 6, 2022 at 7:25 pmThis looks luscious David. I can understand the lack of resistance! I’ve told myself that if I don’t do well enough with moderation, I’ll have to do a round of keto. That’s proving to be pretty motivating. Interesting that this uses juniper berries. We have lots of junipers and I’ve always wanted to figure out things to do with them!
Cocoa & Lavender
February 7, 2022 at 10:20 amThe first hing I would do is make sure the junipers you have are the edible variety. (Maybe they all are?) We use a lot of juniper (from Penzeys) in autumnal and winter dishes. It has great flavor! I hope you like this, Inger…
Marcelle
February 21, 2022 at 9:19 amWow, this looks fantastic, I’ve never seen anything quite like it! I can see why this dish would catch your eye, David. I happen to love liver, but Evan can’t stand it. LOLI may have to try and scale this down and make it for myself. It looks like a comforting winter meal, for sure!! Love those well-used cookbooks 💙