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Timbale De Nouilles Au Jambon

A baked and fried noodle timbale filled with ham and Parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Timbale De Nouilles Au Jambon

Ingredients

Directions

Prepare the noodles

  1. Prepare 2 liters of noodle dough.

  2. Roll the dough out.

  3. Cut the noodles.

  4. Blanch the noodles in boiling water.

  5. Drain the noodles.

  6. Season the noodles with salt and pepper.

  7. Add 6 egg yolks and mix well.

Shape the timbale

  1. Grease a mold with butter.

  2. Fill the mold completely with the noodles.

  3. Press the noodles down firmly.

  4. Let the timbale cool.

  5. Unmold the timbale.

Coat and fry

  1. Coat the timbale with egg.

  2. Coat the timbale with breadcrumbs.

  3. Place the timbale on a rack.

  4. Fry until evenly golden.

  5. Remove the timbale from heat.

Fill and serve

  1. Cut the top, leaving a 1-inch border.

  2. Carefully remove some noodles, leaving a 1-inch thickness in the timbale.

  3. Sauté additional noodles with butter.

  4. Add Parmesan cheese.

  5. Mix in the diced cooked Bayonne ham.

  6. Fill the timbale with the ham and noodle mixture, overflowing the edges, and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Ham + parmesan cheesetop 17% of all pairs
    Smell alikemoderate
    Cooked together144 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Noodle dough
Forms the main body of the timbale and holds its shape once set.
Egg yolks
Bind the noodles together and help the timbale set firm when cooked.
Breadcrumbs
Form a crisp, golden crust when fried.
Butter
Adds richness and helps the outside brown in the pan.
Parmesan cheese
Adds salty, savoury depth to the noodle filling.
Bayonne ham
Provides the main savoury, meaty flavour of the filling.

The step that matters

Let the timbale cool before unmolding. The egg yolks need time to set the noodles. Unmolding too early can cause the timbale to crumble or lose its shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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