Timballo di maccheroni alla napoletana
Instructions
Prepare the sauce: in a saucepan, melt the butter and let it insaporitevi chopped onion and garlic.
As soon as the mixture has taken a slightly golden color add the giblets of chicken cleaned, washed and cut into small pieces, chopped and stripped sausage, mushrooms already softened in warm water and squeezed.
Add salt, stir and cook for a few minutes.
Add the tomatoes peeled, deprived of the seeds and cut into pieces, cover and simmer 1/2 hour at moderate heat.
Meanwhile, cut the mozzarella into cubes.
Boil in salted water to boil the macaroni al dente, drain, toss with the sauce and let them cool.
Then add the mozzarella and grated cheese.
Butter a mold from the walls rather high, spolverizzatelo with the breadcrumbs, fill it with seasoned macaroni, leveled the surface and sprinkle with breadcrumbs.
Place in preheated oven at 180 degrees for about 40 minutes tenendovelo.
When the timballo is well Golden, retire it, let it rest for a few moments, dessert, turn out onto serving platter and serve.
Ingredients and dosing for 6 persons
- 350 g of pasta macaroni type
- 50 g of grated cheese
- 60 g of butter
- 250 g of chicken giblets
- 100 g of sausage
- 30 g of dried mushrooms
- 400 g of ripe tomatoes
- 1 mozzarella
- 1/2 onion
- 1 clove of garlic
- Breadcrumbs
- Salt