Tag: Crust

Recipe Timbale of pasta in crust – Italian Cuisine

Recipe Timbale of pasta in crust

  • 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
  • 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.

Pear and gorgonzola tart in red walnut crust – Italian Cuisine

Pear and gorgonzola tart in red walnut crust


1) To prepare the pasta started to chop the nuts and mix them with the flour and a pinch of salt. Add the cold butter into small pieces and knead to obtain a crumbed mixture. Incorporate i yolks and 2 tablespoons of cold water and work until the dough is smooth and homogeneous. Wrap it with cling film and let it rest in the fridge for at least 1 hour.

2) Meanwhile, prepare the stuffed browning the onion sliced ​​with 2 tablespoons of oil and a pinch of salt. Then lower the heat and let them simmer 10-15 minutes. In another pan, sauté in butter there pear peeled and cut into thin wedges.

3) Roll out the dough with a rolling pin. Grease a 20 cm diameter cake pan and line it with browse. Fill with the onions, the potato sliced ​​and the pear prepared, add half of the gorgonzola crumbled and of the nuts, coarsely chopped. Mix the cream, the milk and theegg and pour it all over the filling. Complete with nuts and the gorgonzola remaining and bake at 180 degrees for 1 hour.

Salmon lasagna in puff pastry crust – Italian Cuisine

Salmon lasagna in puff pastry crust


1) Melt 60 g of butter in a saucepan, add the flour, toast it and, stirring, pour the milk and the cream lukewarm, in which you will have dissolved it saffron. Season with salt and pepper and cook the béchamel, stirring it, until it is thick. Turn off the heat and add the grated Parmesan.

2) Sear the lasagna, drain and arrange them on a cloth. Grease 6 baking sheets of about 12×10 cm and place a cut-to-size lasagna on the bottom of each. Make a layer of bechamel, parsley is salmon chopped and continue like this, until all the ingredients are used up. Finish with a layer of salmon.

3) Brush strokes with theegg white the edges of the oven dishes, cover them with pieces of puff pastry cut to size and press them along the edge to make them adhere well. Bake at 180 degrees for 20 minutes.

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