Timballetti macaroni

It would be better to make it clear that we have the appropriate timballetti formette roughly the size of a glass of water.

You can get them in white or with tomato sauce: in the latter case, you'll need a good ragu sauce, even if only with a small pulled piece of meat that you can then chop in the filling.

In the first case, we recommend a ' pretend ' genovese, pulled with minced meat 250 g, 500 g and 50 g onions with oil or butter.

Add the peas in butter and ham, cut into cubes mozzarella and bucatini flows halfway through the cooking.

Toss with the sauce, the meat, and the grated Parmesan.

Formette grease with a little butter or suet and foderatele with the empty Centre leaving the macaroni so that you can put the sauce of peas, mozzarella and prosciutto.

Close with other macaroni so that are filled and formette put them in the oven for about 30 minutes.

Before serving, put the timballetti