INGREDIENTS
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
METHOD
- Preheat
an oven to 180°C/gas mark 4
- Before
you start cooking, soak the dried porcini in hot water for 20 minutes,
then drain and chop
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- Brush
with a little of the liquid from the sauce and bake in the preheated oven
for 30 minutes. Serve hot
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