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Method:
Roll out the pasta with a pastry
machine, quite thin: 1-2mm. Then cut the pasta in 12 discs, 6 big
enough to fit in the baking mould, then 6 smaller which will function
as a lid over the pasta when inside the mould. Blanch the discs in
salted boiling water with a little olive oil, then cool them in icy
water with a little olive oil. When cool, dry them with a cloth and
with the bigger discs fir them in the mould which has been previously
lightly brushed with butter and sprinkled with fine bread crumbs.
Leave the smaller discs on the side.
At this point three quarters cook the
pasta. Meanwhile heat up a little oil in a large saucepan, add the
sausage and mash it down with a wooden spoon, until it tgets a browny
colour. Sweat the wild mushrooms with the sausage and add the rest of
the ingredients apart from the mozzarella and parmesan cheese.
Drain the pasta, saute with the sauce
away from the heat and add the mozzarella and parmesan cheese cut in
small dices. Check the seasoning.
With a spoon fill in the mould to the
level, then brush the pasta off the edges with a bit of egg yolk,
place on top of the smaller discs and cut the excess pasta.
Finish in the oven for 10-15 mins at
160-170 degrees C. Serve with the tomato sauce and the thin bechamelle
sauce
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