Recipe contributed by Brewery Gulch Inn, Mendocino
Ingredients
SERVINGS: 6 Serving(s)
- 2 tablespoons unsalted butter, melted
- ¼ cup toasted breadcrumbs
- 1 whole egg
- 1 cup whole milk
- 1 tablespoon yellow onion, finely diced
- 1 cup filling of your choice: ham or cooked chicken or pork loin, sautéed spinach, bell peppers, leeks or chestnuts, or a combination of any of these, diced into small pieces
- ½ cup dried wild mushrooms (Reconstitute the dried mushrooms using chicken, beef or vegetable stock, or grind them in a spice grinder and add directly to the filling. Use any type of wild mushrooms that you prefer, or a mixture of several.)
- 1 tablespoon flat-leaf parsley, chopped
- 1 teaspoon fresh thyme leaves
- Dash of nutmeg (freshly grated is preferred)
- Salt and pepper, to taste
- Parmesan cheese, grated
Preparation
Preheat oven to 350°F.
Generously butter 6 medium-sized ramekins and place in a large baking or roasting pan.
Place all of the timbale ingredients in a food processor and pulse for 30 seconds. The mixture should be thoroughly incorporated, but still chunky, not creamed. Taste and adjust seasonings, adding more salt and pepper as needed.
Divide the filling among the prepared ramekins.
Fill the baking or roasting pan with enough very hot water to measure about 1 inch up the sides of the ramekins. Place the pan in the oven. Bake for about 20 minutes, until the timbales are bubbly and slightly browned on the top. Sprinkle grated Parmesan over the top and serve hot.
