Timballo di anelletti is a dish from Palermo in Sicily consisting of cooked anelletti mixed with a rich meat ragù, béchamel sauce and peas, pressed into a mould and baked till golden. In the absence of the main ingredients, used whatever is available to make a richly flavoured sauce. Once cooked it is turned out for serving and cut like a cake. A impressive looking dish, as well as great tasting.

Timballo di anelletti is a dish from Palermo in Sicily consisting of cooked anelletti mixed with a rich meat ragù, béchamel sauce and peas, pressed into a mould and baked till golden. In the absence of the main ingredients, used whatever is available to make a richly flavoured sauce. Once cooked it is turned out for serving and cut like a cake. A impressive looking dish, as well as great tasting.

Timballo di anelletti is a dish from Palermo in Sicily consisting of cooked anelletti mixed with a rich meat ragù, béchamel sauce and peas, pressed into a mould and baked till golden. In the absence of the main ingredients, used whatever is available to make a richly flavoured sauce. Once cooked it is turned out for serving and cut like a cake. A impressive looking dish, as well as great tasting.

Veal timbale. A mould of rice with a filling of mousseline of veal.

Tench. A small freshwater fish of the carp family found in European rivers. It has dark skin and a muddy flavour, like many carp. It is advisable to soak it in salt water for a few hours before grilling or frying.

Vat. A barrel which stands vertically rather than in the more traditional horizontal position.

Chianti type. Describes Chianti-like wines.

A dessert made with mascarpone.

Herb tea. Tisane.