Timbale of Fresh Egg Noodles
Instructions
Sauté in butter, the chopped onion, garlic, sausage and peas.
Long with a tablespoon of water, add salt and bring to a half-cooked.
Meanwhile Cook the pappardelle al dente, almost raw, bravely.
Drain and seasoning them with no more than a drizzle of olive oil.
Mix the pasta with the sauce and the stew sauce, season with Parmesan and complete with the addition of diced mozzarella.
Get a zip pan, 24 cm in diameter and line it with half of pectin (the layer must be very thin), bucherellandola with the prongs of a fork.
Pour the pasta, add the meat balls and peas as part of stews.
Finish with the remaining pasta, meatballs and other peas.
Cover with another thin layer of Pate brisée dough, sealing well and decorate with pastry cutouts.
Brush the surface with beaten egg and bake in preheated oven at 200 degrees for about 40 minutes.
If overly Brown, before the time has elapsed, cover with aluminum foil and lowered the temperature slightly.
Let stand for 15-20 minutes before unmould and serve.
Ingredients and dosing for 4 persons
- Sauce for timbale
- Meatballs
- Bechamel
- Pectin
- Type pappardelle pasta
- 130 g of fine frozen peas
- 30 g of onion
- 1 clove of crushed garlic with garlic press
- 30 g of mortadella
- 1 walnut butter
- 60 g of grated parmesan cheese
- 100 g of mozzarella di bufala