Pasta timballi

Pasta timballi

Tags: Pasta Starter


500 g
100 g
cooked ham
100 g
mozzarella cheese
70 g
mild salami
as desired
For the béchamel:
500 ml
50 g
50 g
1 pinch
as desired
For the batter:
160 g
20 g
extra virgin olive oil
3 g
230 ml
gluten-free beer


To make the bechamel sauce, melt the butter in a saucepan with the Schär Rice Flour. Dissolve to create the classic roux. With the pan on the heat, gently add the warmed milk and stir until smooth and creamy. Season with salt and pepper. Cover the surface of the sauce with cling film, piercing holes to let the steam escape.


Cook the Schär Penne, allow to cool and add to the cooked ham, salami, julienned mozzarella and bechamel sauce.


Put the mixture in a dish and chill in the freezer for around an hour and a half.


Make the batter by whisking all the ingredients together.


When the pasta mixture has cooled, shape using a cooking ring of the desired size.


Dip the pasta discs in the batter and cook in boiling oil.


Yield: Around 30 pasta discs (depending on the size of the cooking ring).


Chef's tip: Excellent as an aperitif.