Truffle penne timbale

INGREDIENTS for 4/6 PEOPLE 1 package of frozen puff pastry from 130 g 450 g butter; a large chicken breast; salt and pepper; 2 tablespoons more flour than necessary; to roll out the dough; half a litre of milk; 150 g cooked ham; 1 small truffle; 400 g penne medium; 3 eggs; 100 g Emmental; 150 g of cream; Defrost the dough.

Melt 25 g butter in a pan and add to sauté the chicken breast (before clean and divided into two fillets), coastal, pepandolo and adding a few spoonful of water, let it cook for 15 minutes in total.

Meanwhile prepare the béchamel sauce: melt 50 g of butter and add 2 tablespoons flour, stirring; then dilute with hot milk and continue to stir.

Add salt, pepatè and let thicken on fire for 10 minutes.

Coarsely chopped cooked ham; cleaned and chopped truffles too.

Boil the pasta "al dente".

Chop the chicken breasts and add them to the sauce, along with two yolks, ham, truffles, grated cheese and finally the cream.

Drain the pasta in a bowl and dress with a knob of butter and the mixture prepared.

Roll out the puff pastry on floured pastry Board, two disks of different sizes.

Grease a cake tin of 28 cm.

in diameter, lay the larger disk and rovesciatevi the mixture of pens; cover with the smaller disk and ' sealed ' edges forming a drawstring, which pizzicherete with your fingers.

Brush with egg yolk and cook in the oven for 20-25 minutes at 180 ›.

To serve, put the timbale on the serving dish.