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(1)

Timballo (pastry Case)

Ingredients
  • 1 pound flour
  • pinch salt
  • 8 ounces (250 g or 2 sticks) butter
  • 2 eggs
  • water as needed for mixing
Instructions

Blend all materials for the pastry to get a manageable dough. Chill pastry for at least 1 hour. Butter a large round ovenproof dish. Roll out 2/3 of pastry and line the dish with it. Roll the rest of the pastry to make a large lid for the pie. Put on a greased baking tray. Bake both parts for 10 minutes in a moderate oven: 180C/350F. Take out of the oven, and allow to cool. Prepare the filling. If the filling includes pasta - the pasta should be only half cooked (boiled for half the time specified for the pasta. Fill the dough dish, cover with the lid, seal dough, and cook in the moderate heat oven for 40 minutes. Remove from oven and let cool. (Tamboli per la Domenica delle Palma) 1 lb spaghetti 1 lb filleted white fish such as cod 1 cup black olives 3 tbsp drained capers 1/4 cup pine nuts (or blanched almonds or other shelled nuts) parsley (chopped) salt and black pepper 1 cup olive oil fresh breadcrumbs 2/3 cup shelled peas 16 fl oz tomato sauce 4 oz mushrooms 1 lb shellfish 1 tbsp cornflour (corn STARCH - NOT corn meal) 2 cloves garlic (chopped) 6 anchovy fillets (chopped) Process fish, pitted olives, capers,nuts parsley, salt and pepper (to taste) in a food processor. Add 2 tbsp oil and 2 tbsp bread crumbs. If the mixture is wet - add more bead crumbs. Make small balls - the size of walnuts - coat lightly in bread crumbs and fry in a little olive oil until they begin to turn color. Add the fish balls to the tomato sauce and cook gently. Slice mushrooms, cook lightly in little olive oil, and add to the sauce. Cook shellfish until they open (in a bit of boiling water), remove from shells and add to the sauce. Strain the cooking liquid and add to the sauce. Stir corn starch, dissolved in a little cold water, into the sauce. Heat 3.5 Tbsp oil in a pan and add the chopped garlic. When the garlic changes color, discard it, and add chopped anchovies+parsley to the oil. Cook pasta for half the cooking time specified on the packet, drain and stir in the anchovy sauce. Put a layer of pasta in the pastry case, then layer some sauce. Layer some more pasta, sauce on top of it, and finish with a layer of pasta. Cover with the pastry lid, and bake in moderate heat for 40 minutes. (Moderate = 180C/350 F) Note: Tympani or drum pasta is a huge baked pasta made in the shape of a large drum and stuffed with eggs, sausage, other pastas like ravioli, olives, sauce and dozens of other things.

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