Timbale of macaroni in crust. The recipe is tiring and a little’ long, but totally worth it. In his favor, the fact that most of the ingredients can be prepared the day before and that the timbale same can be done with ease with hours in advance. Is’ sumptuous…rich, fragrant, scented…suitable for real special occasions for guests who want to leave you breathless. Are indispensable a good Bolognese Sauce, the fried meatballs and bechamel. We give you the recipes of everything and then the actual timbale. Do not let the length of the proceedings because it is easier to do than to explain. The doses are for a 24 cm springform ring.
Ingredients for the sauce:
- 300 grams of ground coffee mixture (ground once) beef, veal and pork
- 500 ml of tomato puree
- 100 ml of tomato puree
- half carrot, an onion, a stalk of celery
- two bay leaves, two cloves
- oil, salt and pepper
- a glass of white wine
for the meatballs
- 100 grams of minced pork mixed, veal and beef
- an egg
- 30 grams of grated Parmesan cheese
- a slice of bread soaked in milk and squeezed
- a pinch of chopped parsley
- salt and pepper
- breadcrumbs for them
- oil for frying
- 500 ml whole milk at room temperature
- 2 tablespoons of flour 00
- 30 grams of butter
- 50 grams of grated Parmesan cheese
- a pinch of nutmeg
- salt to taste
- two discs of puff pastry (Okay that found in supermarket refrigerator counter)
- 400 grams of pasta
- the meat sauce, the bechamel and the meatballs prepared in advance
- 150 grams of caciocavallo or provolone, diced
- 100 grams of boiled peas
- 3 boiled eggs
- 60 grams of grated Parmesan cheese
For the sauce. Finely chop the onion, carrot and celery. Put them in a large pot with 6 tablespoons oil and leave them to dry on low heat. Add the ground floor plan, soffriggendolo well before adding the next spoonful. Deglaze over high heat with the white wine and allow to evaporate the alcohol part. Add the tomato paste, the passed, the Laurel, The cloves. Season with salt and pepper. Cook over low heat for at least two hours.
For the meatballs. In a large bowl mix the meat, the bread, parsley, Parmesan and egg until you have a firm texture but soft. Season with salt and pepper. Make balls round and very small. Dip them in bread crumbs and FRY in hot oil immersion in a pan until they are golden brown evenly.
For the bechamel. Melt the butter in a pot over a very low heat. Remove the Pan from the heat and add the butter slowly the flour, stirring with a wooden spoon and taking care not to create lumps. Add flush, stirring constantly, the milk, causing it to absorb into the roux before putting the other. When the roux will be smooth and creamy, add the rest of the milk. Put the pot on the heat again, Add salt and cook over low heat, stirring constantly to prevent the bechamel will stick to the bottom, until it becomes smooth and will veil the spoon. Add, fire off, a pinch of nutmeg and Parmesan cheese.
Composition of the pie. Boil the pasta in salted water for half the cooking time indicated on the package. Meanwhile, coat the base of the springform ring with a disc of puff pastry, leaving any paper in the box and of course by boring paper and browse at the ring of the Pan. Butter with care the center ring, the only part that will not be covered with pastry. Preheat oven to 200 degrees ventilated. Drain the pasta and dress with the sauce and Parmesan cheese. Put half of the dough inside the cake Pan. Spread over the eggs, sliced, caciocavallo, the peas, the meatballs. Cover with the remaining dough. Top the bechamel by spoonfuls and cover with the other disk of dough, This time without the wax paper, piercing again, the Center at the ring. Carefully tuck the pastry edge inside the mold being careful that the pasta is all within the browse. Brush the top surface of the pie with egg yolk and bake for 20 minutes or so, as long as the dough won't be swollen and Golden. Remove from oven and let stand for 5 minutes. Open the ring and lift very carefully the timballo using parchment paper. Place it on a serving plate and pull off the wax paper.
THE PAIRING: having regard to the long list of ingredients of the dish, ranging from meat to cheese, deserves a red that can be drunk throughout the meal, and therefore also with a potential second of meat. The Cesanese del Piglio (Lazio dry wine, full-bodied, lightly tannic) suits our.