Timballo del Gattopardo – macaroni pie

Name: Timballo del Gattopardo – macaroni pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 500g of veal trimmings; 300ml of dry white wine; 1 sprig of rosemary; 1 onion, peeled and finely chopped; 1 carrot, peeled and finely chopped; 2 celery sticks, finely chopped; 100ml of olive oil; 1kg macaroni pasta; 50g of dried porcini mushrooms; 2 onions, finely sliced; 400g of chicken breast, cut into small chunks; 500g of chicken livers, cleaned and cut into small chunks; 300g of chicken heart; 300g of cooked ham, cut into cubes; 200ml of dry white wine; 10 eggs, hard-boiled, roughly chopped yolks only; 12 quail eggs, hard-boiled, roughly chopped yolks only; 150g of Parmesan, freshly grated; salt; black pepper; 640g of shortcrust pastry, (2 packets), ready-made; flour, for dusting; unsalted butter, for greasing

Instructions

Cook:1h 30min

Antonio Carluccio serves up an opulent timballo, or macaroni pie recipe. This Italian celebration pie hails from Sicily, and was inspired by a timballo described in the 'The Leopard'.

Updated at: Fri, 22 Nov 2024 09:56:19 GMT