Timballo del Gattopardo – macaroni pie

Ingredients

Fresh Meat

  • 500g of veal trimmings
  • 400g of chicken breast, cut into small chunks
  • 500g of chicken livers, cleaned and cut into small chunks
  • 300g of chicken heart

Beverages

  • 300ml of dry white wine
  • 200ml of dry white wine

Store Cupboard

  • 1 sprig of rosemary
  • 1kg macaroni pasta
  • 10 eggs, hard-boiled, roughly chopped yolks only
  • 12 quail eggs, hard-boiled, roughly chopped yolks only
  • salt
  • black pepper
  • 640g of shortcrust pastry, (2 packets), ready-made
  • flour, for dusting

Fruit & Vegetables

  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 2 onions, finely sliced

Oils & Vinegars

  • 100ml of olive oil
  • 100ml of olive oil

Delicatessen

  • 50g of dried porcini mushrooms
  • 300g of cooked ham, cut into cubes

Cheese

  • 150g of Parmesan, freshly grated

Dairy

  • unsalted butter, for greasing