Macaroni Pie

Name: Macaroni Pie
Cuisine: Italy
Ingredients: g macaroni (long, Neapolitan type, thick-walled, narrow-holed); g Parmesan; g sweetbreads; g butter; g truffles; g prosciutto (fat and lean); handful dried mushrooms; giblets of 3-4 chickens with gizzards; cockscombs, wattles, unlaid eggs; nutmeg; meat gravy (sugo No. 4); balsamella (bechamel per No. 137); shortcrust pastry (pasta frolla per No. 589, recipe A); egg yolk

Origin: Florence, Italy

Source: Pellegrino Artusi, 1891

Ingredients

g macaroni (long, Neapolitan type, thick-walled, narrow-holed)
g Parmesan
g sweetbreads
g butter
g truffles
g prosciutto (fat and lean)
handful dried mushrooms
giblets of 3-4 chickens with gizzards
cockscombs, wattles, unlaid eggs
nutmeg
meat gravy (sugo No. 4)
balsamella (bechamel per No. 137)
shortcrust pastry (pasta frolla per No. 589, recipe A)
egg yolk

Instructions

Blanch the macaroni to half-cooking in salted water, then finish them gently in gravy (No. 4) until they absorb it.
Make a half-quantity balsamella (No. 137). Cook the giblets in butter, salt and pepper, moistened with gravy.
Cut giblets and sweetbreads into walnut-sized pieces; once cooked, mix in prosciutto strips, sliced truffles, softened mushrooms and nutmeg.
Have the shortcrust pastry (full quantity of No. 589 recipe A, scented with lemon zest) rested and ready.
Butter a copper dish and build layers of macaroni dressed with Parmesan, butter, balsamella and giblets until full.
Cover with a coin-thick pastry sheet, reinforce with crossed strips and a rim band, ornament the top, glaze with egg yolk, and bake in the oven or Dutch oven; serve hot. Serves twelve.