Timpano (macaroni casserole)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, egg, 175 g butter, some salt and nutmeg in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands, to a smooth short pastry. Wrap in foil and put in a cool place for about 30 minutes.

2. 2

   Meanwhile cook the macaroni in plenty of boiling salted water for 8-10 minutes. Pour onto a sieve, rinse under cold water and drain. Heat 25 g butter in a saucepan, toss the macaroni in it and let it cool down.

3. 3

   Cut the ham into strips and mix it with 75-100 g of parmesan cheese and the macaroni. Roll out 2/3 of the shortcrust pastry on a floured work surface (approx. 32 cm Ø) and line the bottom and sides of a greased springform pan (26 cm Ø) with the pastry.

4. 4

   Prick the bottom of the dough several times with a fork. Put the macaroni in the mould and spread the remaining butter in flakes on the pasta. Roll out the remaining dough (26 cm Ø) and cover the macaroni with it.

5. 5

   Press the edges of the dough together and prick the dough sheet several times with a fork. Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 30 minutes. Mix egg yolk and cream and brush the dough with it 10 minutes before the end of the baking time.

6. 6

   Sprinkle with remaining pamesan. Let the casserole rest on a cake rack for about 10 minutes. Then carefully remove from the mould and serve warm.

Nutrition Facts

KCAL
400 kcal

CARBS
40 g

FATS
21 g

PROTEINS
14 g