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    You are in: Home / Community Forums / Italian Cooking / Gday Can someone please help?
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    Gday Can someone please help?

    Fri May 14, 2010 3:35 am Groupie
    Gday! I am looking to make a timbale

    and the recipe calls for bucatini (I know what is)

    I went to an Italian specialty store where I live and if they don't have it, it is not available icon_smile.gif

    the closest I could get to what I think it is (and I do speak SOME Italian)

    a brand called granoro says Mezzi Liti n 9

    I can't find any reference for this and was HOPING someone can shed some light on this and what the difference between bucatini and this is

    500 g

    no the writing on the back does not help as it is in even yet another language

    and it is a product that has been imported into Australia, but does not say from where

    Thank you!

    For those people visiting this forum who may not know what bucatini is

    Fri May 14, 2010 5:08 am
    Experienced "Head Chef" Poster
    Granoro is a pasta company based in Bari. I could not find among its products "mezzi liti", but usually mezzi refers to short pasta. I am surprised you can't find bucatini -- it is a common pasta. Does your timbale contain, perhaps, cauliflower?
    Fri May 14, 2010 5:20 am Groupie
    Gday and BIG thanks for your time and reply! I too was GREATLY surprized by it as well

    it LOOKS like bucatini

    Here's the recipe

    If needed, tomorrow I could take a photo of what I bought and post here

    thank you grazia icon_smile.gif

    Chicken, porcini and pea timbale
    Serves 4

    1 kg free-range chicken
    80 ml (1/3 cup) olive oil
    200 gm dried bucatini
    1 onion, thinly sliced
    2 cloves garlic, thinly sliced
    3 slices prosciutto, finely chopped
    10 gm dried porcini mushrooms, soaked in cup boiling water for 10 minutes
    100 gm butter
    75 gm ( cup) plain flour
    500 ml (2 cups) warm milk
    40 gm ( cup) finely grated parmesan
    120 gm (1 cup) frozen baby peas
    1 tbsp finely chopped rosemary
    cup (firmly packed) flat-leaf parsley leaves, coarsely chopped
    60 ml ( cup) tomato passata
    60 ml ( cup) pouring cream
    To serve: shaved parmesan

    1 Preheat oven to 180C. Place chicken in a roasting pan, drizzle with 2 tbsp oil, season to taste and roast for 1 hr 10 minutes or until golden and just cooked through. Cool and remove meat, discarding bones and skin. Finely chop meat and refrigerate until needed.
    2 Cook bucatini in a large saucepan of boiling salted water until al dente and drain. Toss pasta with a little olive oil and spread over an oven tray to cool.
    3 Heat 2 tbsp oil in a frying pan, add onion and garlic, cook over medium-low heat for 6 minutes or until soft, add prosciutto and cook for another 2 minutes. Drain porcini, reserving liquid, and finely chop porcini. Strain reserved liquid through a fine sieve.
    4 Heat butter in a large saucepan until foamy, add flour and cook over low-medium heat, stirring continuously, for 2 minutes or until golden. Gradually add milk, whisking continuously, until smooth and cook for 2 minutes or until thick and smooth, season to taste. Add chicken, parmesan, peas, onion mixture, herbs, porcini and reserved liquid, stir to combine, then cool.
    5 Brush four 300ml-capacity ovenproof bowls with oil and line with bucatini, starting in the centre in a spiral pattern. Spoon filling among bowls, place in a roasting pan, add enough boiling water to come halfway up sides of bowls, cover pan and bake at 160C for 30 minutes or until warmed through.
    6 Meanwhile, combine passata and cream in a saucepan, bring to the boil, then simmer until reduced by a third and season to taste. Invert timbales onto plates, spoon sauce around and serve with shaved parmesan.

    UPDATE: These (the ones I bought) are not short pasta but about 12 - 14 /15 inches long with the hole in the middle like bucatini

    Hope this helps
    Fri May 14, 2010 9:43 am
    Experienced "Head Chef" Poster
    WOW icon_surprised.gif ! I have seen similar dishes, but I've never tried one, being much too lazy. If it looks like bucatini, it must be. My only misgiving is that the company listed bucatini at no. 11, but your package listed it as no. 9. If it's smaller, it will be more work for you.
    Fri May 14, 2010 9:27 pm Groupie
    Gday and thanks for the follow up

    this is right up my alley in experimentation

    It is on the list of things to do and will let u know how I go

    Fri May 14, 2010 10:27 pm Groupie
    Yes you can substitute Mezzi Liti for bucatini, but it's usually called for in greek pasta dishes. You could also substitute with perciatelli .
    Fri May 14, 2010 10:30 pm Groupie
    Gday and BIG thanks

    looked for the percatelli too!

    Imports from Greece must be ALOT less than imports from Italy to Australia

    GREATLY appreciate !!! As could not find anything on it!

    I will try it will this and let you all know how it came out too

    Just need to suss out which bowl (300 ml) would be the best to use icon_smile.gif

    Wed Jul 25, 2012 4:55 am
    Newbie "Fry Cook" Poster
    Its Mezzi Ziti with Z.

    They are larger than Bucatini, the holes are wider, but the use is the same.
    Wed Jul 25, 2012 5:02 am Groupie
    Pramsan wrote:
    Its Mezzi Ziti with Z.

    They are larger than Bucatini, the holes are wider, but the use is the same.

    Gday and BIG BIG thanks!

    GREATLy appreciate your time and posting too!


    Hope you have a great day too!
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