Timballo di pere martine
Instructions
Mix the two flours, white and yellow, on a cutting board; make a hollow in the flour and put three egg yolks, 100 g of sugar and 100 g of melted butter in a small frying pan over very gentle heat.
Make a compact and elastic dough; roll it out with the rolling pin until the thickness of a finger.
Take a rectangular cake, imburratela and foderatela with the previously prepared dough, either on the bottom on the walls.
Keep aside some dough to cover.
Meanwhile you have baked in Nebbiolo wine pears Martine after Peel, peel of the cored and cut in half; with pears have also added 300 grams of sugar, cloves and cinnamon.
Check cooking pears with a fork: after about an hour I am ready.
Remove them from the wine and place them in the timballo, i.
e.
on the dough, to fill it.
Cover the timbale with one layer of noodles left and put in the oven already pre-heated to 150 degrees.
After about an hour the timballo is cooked.
Serve cold.
It's a sweet almost disappeared; rediscover worth.
Suggested wine: Barolo vintages.
Ingredients and dosing for 6 persons
- 500 g of pere martine
- 200 g of corn maize flour
- 100 G = = 00 Flour
- 3 egg yolks
- 400 g of sugar
- 100 g of butter
- 1 bottle of nebbiolo wine
- 12 clove
- 2 pieces of cinnamon