Cooking Italian: Pasta Recipes

Monday, June 8, 2026

Neapolitan Timballo Pasta Pie Recipe

VINCENZO CORRADO

TIMBALLO NEAPOLITANA

CASANOVA'S Favorite DISH - MACCHERONI PIE NAPOLITAN

"Maccheroni di Casanova" is an 18th-century Venetian dish inspired by the memoirs of Giacomo Casanova, who famously praised a rich pasta pie "prepared by a good Neapolitan cook". This authentic rendition adapts historical recipes from Vincenzo Corrado’s 1773 culinary manifesto, Il cuoco galante. It blends savory meats, a luscious egg cream, and a distinct hint of sweet cinnamon, capturing the opulent, sensual flavors of Venice's Carnival era. [1, 3]

Key Ingredients

The Pasta: 12 oz. Paccheri or large tube maccheroni.
The Meats: 8 oz. capon (or chicken) breast (chopped), 5 oz. pork loin (chopped), and 3 oz. cooked ham (diced).
The Binder & Aromatics: 3 large egg yolks, 5 oz. fresh heavy cream, 1 shallot, 1 sprig each of fresh sage and rosemary, and ⅔ stick of unsalted butter.
The "Secret" Spice: Ground cinnamon, beef broth, salt, pepper, and peanut oil (for frying). [, 2, 3, 4, 5]

Step-by-Step Preparation

1. Sauté the Meat Filling

Melt ⅔ stick of butter in a wide pan over medium heat.
Finely chop the shallot and toss it into the pan alongside the whole sprigs of sage and rosemary. Wilt for 1 minute until fragrant.
Add the chopped chicken, chopped pork, and diced ham. Turn the heat to high and brown everything thoroughly for 10 minutes, stirring frequently. Remove the herb sprigs when done. [, 2, 3, 4]

2. Cook the Maccheroni

In a large pot, combine 1½ quarts of beef broth with 1½ quarts of water and bring it to a rolling boil.
Add a generous pinch of salt and drop in the pasta. Cook until it is strictly al dente—it should still hold a firm bite. Drain well. [, 2, 3, 4, 5]

3. Create the Secret Casanova Egg Cream

In a separate bowl, whisk together 5 oz. of fresh heavy cream and 3 large egg yolks.
Season the mixture with a pinch of salt, a turn of freshly ground black pepper, and a light sprinkle of ground cinnamon. []

4. Combine and Emulsify

Transfer the hot, drained pasta directly into the wide pan containing the browned meats.
Pour the egg and spiced cream mixture over the top.
Stir the pasta constantly over low heat for 1 to 2 minutes. The residual heat will cook the egg yolks safely, thickening the liquid into a rich, glossy, velvet-like sauce that clings to the maccheroni. [, 2, 3]

5. Flash-Fry the Garnish

Heat a shallow pool of peanut oil in a small skillet until shimmering.
Drop in a handful of fresh sage leaves and fry them for exactly 1 minute until crisp. Drain immediately on paper towels. []

6. Plate and Serve

Divide the creamy maccheroni and meat into warm serving bowls.
Top each portion with a few crackling-crisp fried sage leaves and a final, seductive dust of ground cinnamon. Serve immediately while hot. []

If you prefer a structural, baked presentation rather than a creamy stovetop finish, you can layer this exact mixture into a buttered springform pan lined with a sweet pastry crust (pasta frolla). Bake at 375°F (190°C) for 30 minutes until the pastry shell turns a deep amber gold.

RECIPE Excerpted from. EXPLORING VENICE by Daniel Bellino Zwicke