Ingredients for the timbale:
- 750 g bechamel
- 300 g short pasta (half sleeves)
- 150 g turkey breast
- 150 g pork pulp
- 70 g raw ham
- 20 g dried mushrooms (to soak)
- olive oil
- 200 g butter
- salt
- grated Parmesan cheese
- sage
Ingredients For the shortcrust pastry:
- 400 g white flour
- flour
- dry white wine
- pepper
- butter
- one egg and one yolk
For the recipe for the timbale of crusted pasta, soak the butter and flour by rubbing them between your hands and obtaining a pile of crumbs that you will quickly knead with 100 g of water and a pinch of salt.
Let the pasta rest in the refrigerator and, in the meantime, pass the pork pulp, the turkey breast and the ham to the mixer; mix the obtained with the egg, yolk, salt, pepper; form small meatballs, flour them, brown them in a drizzle of hot oil, flavored with a sprig of sage, blend them with half a glass of wine, cover and simmer for about 10 '.
Boil the pasta al dente, cool it and season with the bechamel sauce, the meatball sauce, the squeezed and chopped mushrooms. Roll out the shortcrust pastry to a thickness of 3 mm, line a 26 cm diameter movable hinged mold with it and fill it with the already seasoned pasta. Sprinkle with plenty of Parmesan cheese, flakes of butter and bake at 200 ° for about 40 '. When cooked, unmold the timbale and serve hot.
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