The town of Corleone

Foods and cook recipes Corleone

Timbale of macaroni white


Macaroni gr. 400, chicken entrails complete 3 or 4, dried mushrooms gr. 80 g cooked ham. 100 gr butter. 100, half a glass of white wine, half an onion, a bit of sauce in a tube, oil, salt and pepper. A pastry prepared according to the recipe and the doses already given.

Timbale of macaroni white


Fry in oil, grated onion with just a splash of sauce in a tube. Add chicken entrails, well washed with water and salt and cut into pieces.

Saute on a high flame and blended with the wine. A part will have proceeded to soak the dried mushrooms, keeping for a few hours in warm water.

Pour them with their water into the sauce and simmer over low heat for about half an hour. At the end of cooking, add half inlay bowl of butter and, if necessary, a pinch of salt.

Boil the macaroni in salted water until al dente and drain well. Toss in a bowl with remaining butter, Parmesan cheese, the diced ham and mushroom sauce and entrails. You will meanwhile prepared a pastry with the doses already given.

Divide the dough in half, roll it into round leaves and line the bottom and sides of a well greased baking sheet.

Pour the macaroni in the casing, and cover the pie with the other sheet of pasta. Decorate with some strip of dough shaped with the appropriate wheel, brush with egg white and bake gently for about half an hour.

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