Gattopardo timbale

INGREDIENTS for 4 people: 300 g of flour of durum wheat, possibly 3 eggs.

For the agglassato: 500 g of beef eye of round, 30 g of bacon fillets 30 g salami, fillets, 1 chopped onion, 1 large: 1 stalk of celery, 1 carrot.

4-5 tomatoes, 1/2 cup of oil, 30 g butter, 1/2 glass of dry wine, 1 glass of cognac, a few pinches of sugar, 50 g butter, salt, pepper, 1 tablespoon of cinnamon.

For the peas: 200 g of shelled peas, scallion, chopped 1 small leaves of Marjoram, salt, oil.

1/2 litre of béchamel sauce, shortbread base, 100 g grated caciocavallo cheese, 150 g of sliced cheese (provola, caciocavallo, primosale).

Prepare the pasta according to directions; pull the thin sheet and cut it into strips about 1 cm.

Imbiondite in oil and butter, add the onion, celery, tomatoes, carrot and sauté to moderate flame.

Season serrated pastry meat in vegetables with the salami and lard, cover of hot water, add salt and pepper and cook slowly.

Almost finished cooking drain the meat, strain the sauce, put the vegetables in the Pan and scioglietele, with sprays of flame, sweet wine rigirandole continuously.

Put the meat, spalmatela butter, a little sugar, cognac and wine dry, Brown, wetting it thoroughly until the entire surface is shiny and Golden as a glaze.

Pour the sauce, season with salt, spiced with cinnamon and finish cooking.

Coarsely cut a few slices of meat and keep it moist with a few tablespoons of gravy.

Imbiondite chopped onion in oil, add the peas dripping water, salted, flavoured with Marjoram and cook to moderate flame.

With basic doses prepare a béchamel sauce soft and flavored with nutmeg and two tablespoons of grated caciocavallo.

In plenty of boiling salted water, Cook the lasagne al dente, drain and season the meat cut into pieces, quite a few tablespoons of gravy, peas with their sauce and a few tablespoons of bechamel.

Grease a mould, foderatene base and edges with the pastry, leaving her spill about two fingers, received thick lasagne, sauce, peas, grated cheese, sliced cheese, sauce deglassato, ending with the white sauce and butter flakes.

Raised edges of pastry, pizzicateli tubular and stamped.

Passed the mold in preheated oven at about 200° and leave it up to the baking of pastry.

Let stand the timballo and turn it upside down onto a serving dish.

Serve.