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

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


. Difficulty: Medium . Serves: 4 people . Preparation time: 30 minutes . Variety: Savoury pie


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


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
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 
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.
Francesco Mazzei