Sformato Timbale di Bucatini
|Flour||2 Cup (32 tbs)|
|Egg||1 Small, lightly beaten|
|Eggplant||1 Small, peeled, salted, and let stand for half an hour|
|Olive oil||2 Tablespoon|
|Meatballs||1 Cup (16 tbs) (About 1/2-Inch In Diameter Made From 1/2 Pound Of Ground Beef, Use Your Favorite Meatball Recipe)|
|Bucatini||1⁄2 Pound, broken into 2-inch lengths, cooked very al dente, and drained (A Hollow Pasta Smaller Than Macaroni)|
|Cooked ham||2 Tablespoon, cut in julienne style|
|Filetto sauce||1 Cup (16 tbs)|
|Filetto||1 Cup (16 tbs)|
|Mozzarella cheese||1⁄2 Cup (8 tbs) (In Small Dices)|
|Grated asiago cheese/Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Beef broth||3 Tablespoon|
Make a pastry with the flour, salt, butter, and egg.
Roll out two-thirds of the dough and line a 3-inch-deep mold or a deep pie plate.
Cut the eggplant into small cubes, saute them in 1 tablespoon of the oil until golden.
Season with salt and pepper.
Remove with a slotted spoon, drain on paper towels, and keep warm.
Add remaining oil to the pan you cooked the eggplant in, and brown the meatballs, seasoning them with salt and pepper.
Combine the eggplant, meatballs, bucatini, ham, filetto sauce, and the cheeses.
Fill the mold with this mixture and spoon in the broth.
Roll out the remaining pastry, cover the filling with this.
Press the edges together.
Prick the top in several places and bake in a preheated 425-degree oven for 1/2 hour or until golden.
Serve as it is or with a Bolognese sauce.