Timballo alla ciociara
Instructions
Prepare with the flour, the eggs and a pinch of salt a mixture of fresh egg pasta.
Let it rest, roll out thinly and cut into large squares.
In a pan sauté the sliced onion and minced meat.
Allow to Brown well, then add the wine and let it evaporate, then add the tomatoes.
After a few seconds add the basil leaves, salt and pepper.
Let boil the sauce for about 60 minutes.
Cook the pasta, drain it quite al dente, rinfrescarla and sgocciolarla on a wet cloth wrung out.
In a pan of baked porcelain place a layer of pasta sauce and one prelessata; lay the other sauce, sliced mozzarella cheese and hard-boiled eggs, completing with a sprinkling of Parmesan.
Repeat for other three times.
Finish with the sauce, mozzarella, parmesan and butter.
To bake in the oven at moderate temperature for 15 minutes.
Ingredients and dosing for 4 persons
- 400 g of flour
- 4 eggs
- 1 pinch of salt
- For the filling:
- 400 g of minced meat of beef and pork mince
- 2 eggs
- 3 peeled tomatoes and passed
- 1/2 onion
- Basil
- 1/2 cup of wine
- 1 mozzarella
- 100 g of grated parmesan cheese
- 10 g of butter
- Olive oil
- Salt
- Pepper