Anagni. Timballo of Boniface VIII

Timballo of Boniface VIII (timballo alla Bonifacio VIII) is one of the traditional dishes of Anagni, the famous City of the Popes where this pope lived.

In fact, it seems that it was one of the favorite dishes of Pope Boniface VIII and for this reason it was named in honor of him.

The timballo is a pasta pie made with thin noodles and a beef ragout with the addition of pork sausages. The ragù is cooked in the traditional way scented with carrots, celery, onion, peeled tomatoes and bay leaf.

Once cooked al dente, the pasta is seasoned with the sauce and cheese and placed in a pan, round or in the shape of a donut.

The pan is lined with slices of ham and the timbale is ready after a short passage in the oven for about 30 minutes.

The real secret of the recipe is the cooking time of the timbale so as not to dry out the ham.