Timballo di maccheroni alla chitarra wrapped by a fine crepe
Instructions
Form a fountain with flour, add eggs, salt, oil and amass working the dough until you upgrade.
Let it sit for about 10 minutes, the dough covered with a cloth.
With the special machine or even better with a rolling pin roll the leaves.
Place the leaves formed on guitar (carratur), press with the rolling pin to form the maccheroni alla chitarra.
Sprinkle with semolina or semolina and keep aside.
Crepes: in a bowl, pour the sifted flour and eggs, with the help of a whip mix and slowly milk to absorb, adjust salt and keep aside.
in a nonstick frying pan, grease with butter, make crepes; keep aside for this occurrence.
Seals: grind the veal, add salt and form tiny meatballs; flour and saute in a skillet with a little olive oil; drain the cooking fat and keep aside.
Cut small cubes boiled eggs with the help of a tagliauovo, mix the parmesan and keep aside.
Bouquet garni consisting of parsley, Sage, Laurel, Rosemary and garlic lamb Sauce: in an earthenware dish, pour the oil, the Lamb pieces and begin to cook over a low heat.
When the meat has taken a beautiful golden color, add the bouquet garni and the vegetables (celery, carrots and onions).
Continue to fry always simmered together and sprinkle with the white wine.
Let it evaporate and add peeled tomatoes.
Let simmer for about two hours.
At the end of the cooking time, pull out the pieces of lamb and the bouquet garni.
Pulping the flesh and cut it into small pieces.
Pass the sauce and add the meat.
Cook macaroni on guitar in salted water, drain, pour in the sauce, add all seals previously prepared and let stand for a few minutes.
With the help of a fork form of nests and lay at the center of each crepe.
Close to well, turn into a greased baking and salsata and continue to bake at a temperature of 200 degrees until it begins to Brown.
Pull out, let thicken for a few minutes and serve with lamb sauce aside.
Ingredients and dosing for 10 persons
- 600 g of type 00 flour
- 5 eggs
- 2 cl of olive oil extra virgin
- Salt needed
- For the crepes:
- 150 g of flour
- 4 eggs
- 15 cl of milk
- Salt
- For seals:
- 250 g of veal
- 250 g of scamorza cheese wax
- 80 g of parmigiano
- 3 hardboiled eggs
- Lamb sauce:
- 20 cl of olive oil extra virgin
- 800 g of roughly chopped lamb
- 200 g of celery, carrots and onions (all together)
- 10 cl of white wine
- 2000 g of peeled tomatoes
- Salt