Ingredients:
* 250 g of sand dough (frozen)
* 1 kg of dried beans
* 250 g of puff pastry
* 100 g of pasta in the form of twisted shells Penne Plan
* grated cheese Parmesan or Kachiokavallo
* 1 egg white whipped in foam
* 1 egg yolk
* milk
* Fresh flowers for decoration
For 1 l. Salsa spagnola:
* 500 g of calf bones
* 2 l of meat broth
For sauce:
* 100 ml Marsala Vekcine Soleeas (Marsala Verjina Soleras)
* olive oil
* 25 g of onions chopped
* 25 g of carrot
* 50 g of ham cubes
* 50 g of white chicken chopped cubes
* 25 g chopped liver cubes
* 60 g cut into boiled eggs
* generous pinch of cinnamon
* A few cloves
* 30 g of tomato paste
* flour
* butter
* salt
* pepper
* truffles or forest mushrooms
Roll out sand dough with a thickness of 1 cm. Put in a form with a diameter of 33 cm. Cover with foil and pierce in several places with a fork. So that the dough does not rise during cooking, pour dry beans into the shape of 1 kg, and then put in a preheated oven to 180 0 ° C for 15 minutes. Remove foil and beans and bake the dough for another 10 minutes. Let cool and then lay out the dough from the shape. Before cooking, put the dough in the refrigerator. For Salsa Spagnola, fry the calf in the oven, fill in meat broth and let it boil up to 1 l (half).
For sauce, heat Salsa Spagnola over low heat. Cool and add Marsala Vergine Soleras or another variety of dry Marsala. Heat olive oil in a pan and fry onion, carrots, ham, chicken, liver and eggs. Add cinnamon, cloves, a little tomato paste diluted with water. Fry flour in butter, add water, then add to the mixture of meat and vegetables. Salt, pepper, add sales spagnola. Continue on low heat. At the end, catch the clove, add a piece of butter and cut truffles or mushrooms.
Roll up puff pastry 3 cm thick. Boil pasta to a state of alilenle (half -coil), merge, mix with cheese. Add the sauce and mix. Remove sand dough out of the refrigerator, put hot pasta on top. While the pasta is still warm, grease the edges of the sand dough whipped into a strong foam protein. Cover the pasta with a layer of puff pastry. To decorate the cake, you can use pieces of dough, giving them any shape. Close the edges and grease for strength with a protein whipped into a strong foam. Mix the yolk with a small amount of milk and salt, grease the pie and bake in a preheated oven for 45-50 minutes at a temperature of 170-180 ° C. Decorate the pie with fresh flowers.
Sicilian Round Pie (Il Timballo del Gattopardo)