Logo GP-RGB
Home  <  Serving suggestions  <  Main meals  <  Beef, pumpkin, celeriac, Grana Padano Riserva and cavolo nero timballo
like_thumbLike
heart_likeLiked by 6

Share

  • fb
  • print
  • twitter
    Grana Padano RiservaMeatVegetables

    Beef, pumpkin, celeriac, Grana Padano Riserva and cavolo nero timballo

    Group 393Medium
    Group 3824 people
    T230 min

    Francesco Mazzei

    Ingredients:

    • For the timballo:
    • 400g ground beef mince
    • 200g stale bread (crust removed)
    • 150ml milk
    • 2 eggs
    • 1 small clove of garlic, grated
    • 50g parsley, chopped
    • 150g Grana Padano Riserva cheese, grated
    • 200g pumpkin, diced
    • 400g celeriac, diced
    • 400g black cabbage
    • Salt and pepper
    • For the sauce:
    • 100g shallots, chopped
    • 500g pumpkin, diced
    • 50ml Extra Virgin olive oil
    • 500ml vegetable stock
    • 80g of Grana Padano Riserva, grated

     

    Preparation:

     

    STEP 1

    Bring a pot of salted water to the boil. Blanch the celeriac and 200g of the diced pumpkin for a couple of minutes. Drain and leave to cool on a tray
    In the same pot of boiling water, blanch the cabbage leaves and cool them down immediately in iced water. Drain and leave to dry on a kitchen cloth. Set aside for later
    In a bowl, soak the bread in the milk until the liquid is completely absorbed. Squeeze the bread with your hands to remove the excess liquid and transfer the bread into another bowl

    STEP 2

    Add the ground meat, chopped parsley, garlic, grated Grana Padano Riserva and eggs to the bowl, seasoning well with salt and pepper. Mix the ingredients by hand then add half of the blanched diced pumpkin and celeriac
    Take the mixture and create four large meatballs. Wrap the meatballs in the black cabbage leaves to create the timballo
    Steam the timballo by adding 2cm of water and the timballo to an oven-proof dish and let it cook at 180°C for 30 minutes

    STEP 3

    For the pumpkin sauce, sweat the roughly chopped shallots in a saucepan with a tablespoon of olive oil. Add the remaining raw pumpkin, seasoning with salt and pepper and pour in the vegetable stock and cook until completely soft. Remove from the heat, add the grated Grana Padano Riserva and blend the mixture to a smooth consistency using a blender
    Pour a couple of tablespoonfuls of the prepared pumpkin sauce onto a serving plate. Halve the timballo and place on top of the pumpkin sauce and serve with the warm diced vegetables, seasoning well with salt, pepper and olive oil.

    Ricette correlate

    composition of prosciutto s daniele p 2next
    Group 393

    Easy

    Group 382

    4 per.

    T3

    40 min

    Composition of Prosciutto San Daniele on Grana Padano cream and red pepper infusion
    bresaola e arugula salad pnext
    Group 393

    Easy

    Group 382

    4 people

    T1

    15 min

    Bresaola and arugula salad
    Sausage_bread_pepper_frittata pnext
    Group 393

    Easy

    Group 382

    5 people

    T4

    50 min

    Sausage, bread and pepper frittata
    SCOPRI TUTTE LE RICETTE
    GP_Prodotto iconiconext


    An iconic product
    GP_ La DOPnext


    The PDO
    GP_Curiosita sul prodottonext


    Fun Facts
    GP_I consorziatinext


    The consortium members