Timballo al Agnello with saitn Joseph

Easter Brunch is one of my favorite things. I like to keep it casual and hopefully easy. This is where a little day before prep comes in handy. Some of my favorite dishes are a quiche or Tortilla, a nice tart, a savory Strata or even Chilaquiles. These are crowd pleasing dishes that can be made the day before and heated just before company or the Easter bunny arrives. If you are looking to make a statement, I suggest something like a Timpano or Tmballo. If you saw the movie Big Night you know what I am talking about. Timpano, is the Italian word for drum. A timballo is a kerttle drum. As far as Recipes go the main difference is that a Timballo will have a crust or wrapping. Both consist of baked pasta, rice, or potatoes, usually with cheese, meat, fish and vegetables.

Timballo al Agnello Here is a recipe I put together specifically for Easter. I wanted to do a lamb dish, so I started with a lamb ragu and added a little b?chamel to keep the filling together went a little Greek by scenting the dish with cinnamon and cumin.  Wrap the whole thing up in a savory crust seasoned with a pinch of curry and you have a cool center piece for your Easter table.   1 recipe Savory Pie Dough **** Lamb Ragu Filling 4 Tbl Olive Oil 1 large yellow onion, chopped 1 lb ground lamb 1 tsp cinnamon 1 tsp cumin ? tsp red pepper flakes 1 tbl salt 2 large cloves garlic, minced 2 tsp. minced fresh rosemary 1/2 cup Red wine 3 Tbl tomato paste 2 cups (12 oz.) canned plum tomatoes, with juice 1/4 lb. (125 g.) feta cheese 4 oz Artichoke hearts 6 ounce Black olives 3 Tbl chopped fresh flat-leaf parsley Kosher salt for cooking pasta 12 ounces Orzo pasta 1 cup b?chamel sauce (recipe follows) Egg wash    Printable Instructions and Recipe Pairing with lamb there are many ways you can roll. A nice Bordeaux, if you like Italian, a nice Brunello but what really works for me is Syrah. There are many different styles of Syrah in the world. Nothing beats going back to the source - the northern Rhone. Now if you can afford a C?te-R?tie there is nothing better. The next best thing is a nice Saint-Joseph. Saint-Joseph lies just south of Cote-R?tie and just like it's more famous neighbor the wines are syrah driven wines with many being made from 100% Syrah. Saint Joseph was originally a single vineyard that was named for the patron saint of scorned husbands and the earliest records go back to 1668. Long a favorite of the French court it was particularly favored by King Louis XII. Surprisingly it did not gain AOC status until 1956. Christophe Semanska took the reins of Chateau de Montlys and is now bottling the wines under his own name. Every year these wines improve as his confidence and skills develop, (this is a winery to watch). The wine is sourced from Malleval, in the Northern part of the Appellation, is made from 30 year plus plantings of Syrah.     Christophe Semaska Saint- Joseph 2011 $19.99 (regular $39.99) This is an earthy full bodied Syrah with nice floral and herbal qualities, hints of olive and licorice with a wonderful savory/ umami quality that give the wine depth and structure. Delicious. "A blend of 100% Syrah that spent 18 months in 20% new French oak, it offers a meaty, olive, leather and bacon fat-styled perfume that flows to a medium to full-bodied, rich and layered feel on the palate. I love the mid-palate and it has impressive focus and length through the finish. Enjoy this superb effort over the coming 7-8 years." 92 Points Wine Advocate , Jeb Dunnuck This is awesome wine and recieved the 92 pt score based on a $40 price which compared to Rotie is a steal, at $19.99? Well, it's almost a sin.  Have a Happy Easter and Gut Yomtov!

We hope you enjoy the recipe and find time to share some good food and wine with some friends and loved ones.