You’ll Want These Food With Strange Names On Your Noche Buena Spread From “Tim’s Table”
Christmas is all about sharing the love—and good food! And what better way to spice and level up your Noche Buena game this coming Christmas than by including these foreign-sounding food on your spread?
The Metro Channel hosts and chefs gathered together for a fun holiday dinner on Tim’s Table, bringing with them amazing stories from their respective shows and amazing dishes from their own kitchens. Let’s get to know some of the interesting dishes that they brought—some we can’t even pronounce all too well—and pick which ones would make it to our own holiday tables.
Timballo di pasta with pink tomato cream, salame Milano, and basilica
An explosive dish perfect for a momentous occasion. If you have all day to work on a gigantic piece of dish, why not try this uber satisfying Italian dish called Timballo di pasta? It’s basically a huge pasta pie served with pasta sauce, ham, cheeses, and basil.
And who else to pull off something this magnificent but Asia’s Best Female Chef Margarita Fores! You can feed the neighborhood with this one!
A timballo di pasta can be made with your pasta of choice—some use spaghetti, some use rigatoni. You can also play with the timballo filling by going simple with just ham and cheeses, or creating something more complex by incorporating egg and eggplant.
And speaking of Salame Milano, it’s Italy’s favorite salami, an exquisite cold cut made only with the best lean and fat Italian pork from Milan. It is made by grinding the pork meat to the size of rice grain, seasoning it with salt, garlic, ground white pepper, and black peppercorns, and leaving it to mature in a casing for 3 to 9 weeks.
Apart from including the salame Milano in your timballo di pasta, you can savor the flavor of the aged salami by eating it as is. Serve it in an antipasto platter with an assortment of cheeses, other cold cuts, pickled vegetables, olives, and bread.
It’s not called a TNT for nothing. This beautiful appetizer from the crazy duo Dani Aliaga and Chef Willy Trullas called Salmon TNT is literally exploding with beautiful flavors. At first glance, it looks like a harmless beautifully cooked salmon and chipotle cream, but wait until the flavors and texture combine the moment you bite on it!
If you’re looking to get a few (or more!) bites of Salmon TNT on your table, the dish is available and can be ordered from Tomatito, located in BGC. You can check out Tomatito on Facebook here or visit their group’s website Bistronomia.ph for more information and table bookings.
If cooking a day-long Timballo di Pasta is not enough to challenge you, why not try cooking Porchetta or slow-roasted pork, which takes 8 hours to rest and 4 hours to cook, totaling an approximately 12 hours of labor? If this sounds daunting, don’t turn away just yet. The long labor of love rewards you at the end with juicy, succulent pork with an oh-so-crispy skin that can cut you in the face.
Matteo Guidicelli takes the challenge and brings a Porchetta to the dinner, filled with the most amazing Italian herbs and served with nice chunks of potato.
Brunello di Montalcino
Top your exotic but delicious spread with a good bottle of red. Toast to the holidays and the good company with a nice glass of Brunello di Montalcino, one of Italy’s best-known and prestigious wines. A Brunello is aged for at least four years to deliver that unique flavor profile that is bloody, gamey, and tarred with hints of Sangiovese’s bright cherry notes and spices.
You can grab a bottle of Sassetti Livio Brunello di Montalcino from Premium Wine Exchange located in Makati.
Catch Tim’s Table hosted by Tim Yap on Christmas Day, December 25, on Metro Channel, channel 52 on Sky Cable and channel 174 on HD.