Sun-Dried Tomato and Leek Timbales

May 09, 2023May 9, 20230 2
Sun-Dried Tomato and Leek Timbales - A Delicious Appetizer Recipe
in Appetizer

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

3 ounces angel hair pasta
2 tablespoons butter
1 tablespoon olive oil
1 large leek , finely sliced
2 ounces sun-dried tomatoes packed in oil , drained and chopped
1 teaspoon dried oregano
2 eggs , beaten
1/2 cup light cream
3 tablespoons parmesan cheese , freshly grated
salt
fresh cracked pepper
1 tablespoon olive oil
1 small onion , finely chopped
2 garlic cloves , crushed
1 cup tomatoes , chopped
1 teaspoon mixed dried Italian herb seasoning
4 tablespoons dry white wine

Nutrision Information

Servings Per Recipe
4
Calories
430
Sugar
3g
Fat
33g
The Sun-Dried Tomato and Leek Timbales are a delicious appetizer that is easy to make and perfect for entertaining guests. This recipe is inspired by the traditional French dish 'timbale', which is a baked dish made up of layers of meat, vegetables, and rice or pasta. In this recipe, angel hair pasta is snipped into small pieces and mixed with eggs, cream, and grated Parmesan cheese to create a creamy, flavorful base. The mixture is then layered with sautéed leeks and sun-dried tomatoes, and baked in small timbale molds to create individual servings. The timbales are then served with a tomato sauce made from fresh tomatoes and seasoned with Italian herbs and white wine, which complements the flavors of the timbales perfectly. Overall, the Sun-Dried Tomato and Leek Timbales are a delicious and elegant dish that is sure to impress.

Instructions

1.Preheat the oven to 350°F.
2.Cook the angel hair pasta in boiling salt water for 5-6 minutes.
3.Drain and then snip the pasta into small pieces with kitchen scissors.
4.Melt butter and olive oil in a frying pan and fry the leek for 2-3 minutes over medium heat.
5.Add chopped sun-dried tomatoes to the pan and continue to cook for another 2-3 minutes.
6.Season with oregano, salt, and pepper to taste.
7.Mix the beaten eggs with light cream and grated Parmesan cheese.
8.Add the leek and tomato mixture to the egg mixture and mix well.
9.Grease four small timbale molds with olive oil and divide the pasta equally among them.
10.Pour the egg mixture into the molds and place them on a baking sheet.
11.Bake in the preheated oven for 20-25 minutes or until golden brown.
12.Let them cool slightly before removing them from the molds.
13.Meanwhile, prepare the tomato sauce by sautéing onion and garlic in olive oil until soft.
14.Add the chopped tomatoes, Italian herbs, and white wine, and continue to cook for 10-15 minutes over low heat.
15.Season with salt and pepper to taste.
16.Serve the timbales with the tomato sauce.

PROS

The Sun-Dried Tomato and Leek Timbales are quick and easy to prepare, and are perfect as an appetizer or a light lunch.

They are packed full of flavor and have a great texture.

This recipe is vegetarian and can be easily adapted to be gluten-free by using gluten-free pasta.

CONS

The Sun-Dried Tomato and Leek Timbales are high in calories and fat due to the use of butter and cream.

They also contain a moderate amount of carbohydrates due to the pasta.

This recipe is not suitable for people with allergies to eggs, dairy, or wheat.

HEALTH & BENEFITS

The Sun-Dried Tomato and Leek Timbales are a good source of protein, calcium, and vitamin A.
The leeks are also high in fiber and antioxidants, which can help promote healthy digestion and protect against chronic disease.
However, due to the high calorie and fat content of this recipe, it should be enjoyed in moderation as part of a balanced diet.

Print

Leave a Reply

Your email address will not be published.