Timballo del Gattopardo – macaroni pie
Item 1 of 1
- medium
- Serves 10
- 1 hour 30 minutes
Antonio Carluccio presents an opulent timballo recipe described by Giuseppe di Tomasi di Lampedusa in his book, The Leopard. Carluccio recommends using the reserved veal trimmings for another meal, perhaps in a stew or another pie.
First published in 2016
A grand, luxurious and filling dish of macaroni and meat encased in pastry, Timballo del Gattopardo translates as ‘The Leopard’s Pie’ and is named after Giuseppe di Tomasi di Lampedusa, a nineteenth century Sicilian prince who wrote Il Gattopardo, one of Italy’s most famous novels. The original recipe contained eggs from the ovary of a chicken, but hard boiled eggs work just as well today.
Ingredients
Metric
Imperial
Roasting juices
- 500g of veal trimmings
- 300ml of dry white wine
- 1 sprig of rosemary
- 1 onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 2 celery sticks, finely chopped
- 100ml of olive oil
Filling
- 1kg macaroni pasta
- 50g of dried porcini mushrooms
- 2 onions, finely sliced
- 400g of chicken breast, cut into small chunks
- 500g of chicken livers, cleaned and cut into small chunks
- 300g of chicken heart
- 300g of cooked ham, cut into cubes
- 200ml of dry white wine
- 10 eggs, hard-boiled, roughly chopped yolks only
- 12 quail eggs, hard-boiled, roughly chopped yolks only
- 150g of Parmesan, freshly grated
- 100ml of olive oil
- salt
- black pepper
Pastry
- 640g of shortcrust pastry, (2 packets), ready-made
- flour, for dusting
- unsalted butter, for greasing
SAVE RECIPE
Method
1
Preheat an oven to 180°C/gas mark 4
2
Before you start cooking, soak the dried porcini in hot water for 20 minutes, then drain and chop
3
First prepare the veal roasting juices. Add the oil to a casserole dish, place over a medium-high heat and once hot, add the veal. Caramelise all over for 2 minutes, pour in the wine and stir in the rosemary and vegetables. Place the lid on the dish and roast in the oven for 1 hour
4
Drain the vegetables and meat in a large sieve and collect the cooking juices in a jug. Keep the oven on at the same temperature to cook the pie. Reserve the meat for another meal
5
To prepare the filling, warm the olive oil in a large casserole dish and fry the onions until tender, for about 10 minutes. Add the chicken and cook for a further 7 minutes, then add the chicken livers, hearts and the soaked porcini
6
Cook for a few minutes, stirring regularly, then add the ham and wine and cook for 10 minutes, or until the wine has evaporated a little. Add the veal cooking juices and the hard-boiled egg yolks, stirring them very gently
7
Meanwhile, cook the pasta in a large saucepan of boiling salted water for 5–6 minutes or until barely al dente. Drain and set aside
8
Lightly flour a clean work surface and roll out the shortcrust dough until about 4mm thick. Use about 3/4 of it to line a large greased dish of about 25cm in diameter, 12cm high. The remaining pastry should be enough for the lid
9
Mix the pasta with all of the filling mixture and add the Parmesan. Pour the mixture carefully into the pastry-lined pie dish. Cover with the pastry lid, seal at the sides and make a couple of holes in the centre
10
Brush with a little of the liquid from the sauce and bake in the preheated oven for 30 minutes. Serve hot
First published in 2016
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