How To Stop On Quafline Roller Skates

A mythical pie

One of the dishes I cooked for lunches and dinners, Christmas is a Christmas classic Neapolitan and southern Italy, the timbale of macaroni. It 's a dish that really did not eat for a long time is that I have dusted off by consulting a book on Neapolitan cuisine. This is basically a baked pasta filled, covered with pastry.

I had almost forgotten that the characteristic of the dish is, in addition to its great wealth of ingredients, the contrast between the sweet pastry which is the macaroni and salt the rest of its components. Other times I had in fact tasted this dish, always appreciate a lot, with a covering of puff pastry, then salted.

The contrast between sweet and salty, for that matter, is a characteristic of Neapolitan cuisine which is also found in other preparations such as those cottages that are often found in delicatessens and pastry shops in Naples and surroundings that are composed of an external state of sweet dough and a filling of ricotta, salami and eggs.

Returning to the Christmas pie, I must say che è un piatto che richiede una preparazione non difficile ma piuttosto lunga e quindi consiglio per chi voglia provare a farlo di portarsi avanti già dal giorno prima per preparare alcune cose, al fine di non dover eseguire troppi passaggi insieme nel giorno in cui lo si vuole servire in tavola.

Anyway , ecco l’elenco degli ingredienti che vi servono per preparare questo mitico piatto che devo dire ha avuto un ottimo successo quando è stato servito il 26 dicembre, il giorno di Santo Stefano.

Ingredienti:

Per la parte esterna:

500 gr. di pasta frolla (la ricetta la trovate agevolmente in rete)

Per la pasta ed il condimento:

500 gr. di maccheroncini

abbondante ragù

Per il ripieno:

150 gr. di carne di vitello macinata

50 gr. di pane raffermo

200 gr. di piselli in scatola

50 gr. di pancetta a dadini

3 uova sode

200 gr. di fiordilatte

20 gr. di funghi secchi

100 gr. di Parmigiano Reggiano

cipolla

butter (once used the lard)

oil, salt and pepper

(Note: consider that the original recipe calls for still other ingredients, chicken livers and sausage, than I already ample listed, but I preferred to make relatively "lighter" dish ...).

Prepare the sauce. Meanwhile, with stale bread soaked in water, the ground meat, egg and cheese mixture to create a form with which you will pass the balls in breadcrumbs and fried, then soak the dried mushrooms in warm water and cook in a little water at the end cooked, cut into smaller pieces, apart from still fry the onion in olive oil and then add the diced bacon and peas. Extend then with water from cooking the mushrooms and cook about ten minutes.

In a saucepan, then season the peas, mushrooms and meatballs with a few tablespoons of sauce.

Cook the pasta al dente and then dress with the sauce and a few tablespoons of Parmesan cheese.

In an oven dish high and not too broad to be buttered and floured have ¾ of the pastry, rolled thin enough on the bottom and sides. Add half the pasta and over half of the ingredients, including mozzarella and diced hard-boiled eggs, meat sauce and parmesan cheese, repeat the operation again in the same sequence as before (pasta and then the filling), then close with another layer of puff pastry spread remained ensuring that the borders are secure, so as not to spill the sauce or stuffing.

Bake at medium heat until the pastry is golden. Serve the pie after resting (or eardrum) for at least ten to fifteen minutes out of the oven.

What can I say? A truly legendary flat, rich, tasty and prepared well suited to the opulent food of the Christmas holidays.

And while this is the last post of the year, I wish you all a great and tasty New Year!