Timbale of boniface viii
Instructions
Sift the flour with a pinch of salt and knead it with lard and a spoonful of water.
Must be a smooth paste and soda.
Wrap it in a towel and let it rest for 2 hours.
Put the dried mushrooms in warm water.
Pour the minced meat in a bowl with half the chopped Bacon, egg, cheese, breadcrumbs, salt.
Mix well and packed small meatballs.
Finely chop the onion, celery, carrot, parsley and remaining Bacon and fry them with oil, add the chopped giblets, cleaned and dried mushrooms well squeezed and chopped and let Sauté everything gently, stirring.
Wet with wine and let it evaporate, then add the tomatoes, add salt and continue cooking on low heat in covered container for about 1 hour.
20 minutes before end of cooking add the meatballs.
Cook al dente pasta in salted water, 1 dress with a ladle of gravy and let it cool.
Meanwhile, roll out 2/3 of dough brisée in a sheet and lined spherical mould, then another with slices of ham, then place the pasta in layers alternating with the remaining sauce and dusted with grated cheese.
Roll out the pasta brisée remained sealed and the mold.
Cook the timbale in preheated oven at 190 degrees for about 40 minutes, then turn it upside down on a serving dish and serve.
Ingredients and dosing for 4 persons
- 350 g of flour
- 150 g of lard
- 300 g of type half pasta ziti with
- 100 g of giblets
- 200 g of crests and chicken granules
- 300 g of minced beef
- 200 g of ham
- 50 g of bacon
- 1 egg
- == 1 small onion
- 1 carrot
- 1 costa of celery
- 1 sprig of parsley
- 1 tablespoon of grated pecorino cheese
- 1 tablespoon of grated parmesan cheese
- 30 g of dried mushrooms
- 1 tablespoon of breadcrumbs
- 3 tablespoons of olive oil extra virgin
- 1 glass of dry red wine
- 500 g of tomato
- Salt