Timbale of Macaroni

Timballo di maccheroni

Ingredients

Timballo di maccheroni Timbale of Macaroni Qty for:4 Time: 2 hours 30 minutes Difficulty: easy Oven: 190°C (374°F) Ingredients-FOR THE DOUGH Wheat flour: 300 g. (10.60 oz.) Hen eggs: 1 whole and 2 yolks Butter: 150 g. (5.30 oz.) Sugar: 10 g. (0.35 oz.) Salt Ingredients - FOR THE STUFFING Fluted Macaroni: 400 g. (14.11 oz.) Butter: 50 g. (1.75 oz.) Chicken giblets: 250 g. (8.82 oz.) Ripe tomatoes: 500 g. (17.63 oz.) Grated sheep cheese: 50 g. (1.75 oz.) Dried mushrooms: 25 g. (0.88 oz.) Little black truffle: 1 Little onion: 1 Bread crumbs Some spices Salt and pepper

Preparation

Preparation :Work the flour, the melted butter, the sugar, some salt and the yolks into dough. Knead until the dough is smooth and firm. Wrapit up in a sheet of wax paper or transparent film and put it in the fridge.Now prepare the ragout: mince the little onion and brown it in some butter, add the chicken giblets cut to pieces, the add the soaked and squeezed mushrooms. Adjust with salt and pepper and add the peeled tomatoes cut to pieces. Flavour with spices and cook, mixing every now and then. Butter a timbale mould, sprinkle with bread crumbs and turn it upside-down; then, drop the whisked egg on the bottom and the borders of the mould and sprinkle again with the bread crumbs.Line with the rolled out dough, prick with a fork and keep the exceeding dough.Knead it again and roll it out in a disc as wide as the diameter of the mould.Bake the dough and the disk at the suggested temperature.In the meanwhile, boil the macaroni in plentiful salt water and drain them quite underdone and season them with half the giblets sauce and with the sheep cheese.Remove the crust from the mould and put it in a heat-resistant pan, put in it half the macaroni, the remaining giblets and the little truffle cut to thin slices; then add the remaining macaroni and ragout.Cover the timbale with the disc of dough and then put in in the oven at the suggested temperature for about 10 minutes.Let the timbale cool for about 5 minutes before serving it.This timbale can be considered as a rich single dish.

• People:4