Timballo Per La Domenica Delle Palme
|Flour||1 Pound (500 Gram)|
|Butter||8 Ounce (250 Gram, 2 Sticks)|
|Water||1 Cup (16 tbs) (To Mix)|
|Spaghetti/Vermicelli||1 Pound (500 Gram)|
|White fish fillets||1 Pound (Such As Cod, 500 Gram)|
|Black olives||4 Ounce (100 Gram, 1 Cup)|
|Capers||45 Milliliter, drained (3 Tablespoon)|
|Pine nuts||1 Ounce, shelled (30 Gram)|
|Walnuts/Blanched almonds||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Olive oil||8 Fluid Ounce (250 Milliliter)|
|Fresh breadcrumbs||1 Cup (16 tbs)|
|Shelled peas||4 Ounce (100 Gram, 2/3 Cup)|
|Tomato sauce||16 Fluid Ounce (500 Milliliter)|
|Mushrooms||4 Ounce (100 Gram)|
|Shellfish||1 Pound (500 Gram, Such As Mussels, Clams, Etc.)|
|Cornstarch||1 Tablespoon (Corn Flour)|
|Garlic||2 Clove (10 gm)|
Make the pastry and chill for at least 1 hour.
Butter a large round ovenproof dish.
Roll out two-thirds of the pastry and use to line the dish.
Bake blind for 10 minutes in a moderate oven, 180°C/350°F/Mark 4.
At the same time, roll out the rest of the pastry to make a large lid for the pie.
Put on a greased baking tray and bake at the same time as the pastry case.
Remove the case and lid from the oven and allow to cool, hi a food processor, process the raw white fish, pitted olives, capers, nuts, some parsley, and salt and pepper to taste.
Add two tablespoons (30 ml) of oil and two tablespoons breadcrumbs.
If the mixture seems too wet, add more breadcrumbs.
Roll this mixture into balls the size of a walnut.
Coat the balls lighdy in breadcrumbs and fry in a little olive oil until they begin to turn colour.
Add the fish balls and peas to the tomato sauce.
Leave to cook gently.
Slice the mushrooms and cook lighdy in a little oil, then add them to the tomato sauce.
Cook the shellfish in a little water until they have opened.
Remove them from their shells and add to the sauce.
Strain the cooking liquid and add to the sauce as well.