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It seems to have been one of the favorite dishes of Pope Boniface VIII and was therefore named in his honour.
It is a pastry of pasta made with thin noodles plus a ragout of veal meat with the addition of pork sausages. The ragu is cooked in the traditional way scented with carrots, celery, onion, peeled tomatoes and bay leaf.
Once cooked ‘al dente’ (not too soft), the pasta is seasoned with the sauce and the cheese and placed in a pan, circular or shaped like a donut, it is lined with slices of prosciutto.
The timballo is ready after about 30 minutes in the oven at 170C.
