For 4 people
For the chicken stock ½ a free-range chicken 2 sticks of celery 1 carrot 1 ripe tomato 1 onion salt and peppercorns
For the dough 1 kg of plain flour 200 g of semolina 6 eggs 8 egg yolks 50 g of water 50 g of olive oil
For the chicken meatballs 100 g of minced chicken breast 50 g of sausage 1 slice of bread, crumbled, without the crust 40 g of cream chopped parsley ½ a lemon (the grated rind) 1 egg extra virgin olive oil salt and peppercorns
For the filling 150 g of boiled, boned and skinned chicken pieces 200 g of cubed cow's milk mozzarella 80 g of grated caciocavallo cheese 1 egg 60 g of boiled wild cardoons with the thorns removed nutmeg parsley butter
For the caciocavallo crisp 50 g of grated caciocavallo cheese butter
For the garnish dill leaves
For the stock Boil the chicken in 2 l of cold water, skimming when necessary. After about an hour, add the vegetables with the pepper and simmer gently for another hour; add salt to taste. When cooked, cool the meat and cut into 1 cm cubes.
For the dough Mix all the ingredients, roll into a ball, wrap in cling film and leave to rest for 30 minutes. Roll the pasta out to a thickness of 1 mm, cut out square lasagne sheets measuring 15 cm along the side and round ones with a diameter of 8 cm. Scald them in plenty of boiling salted water, drain and dip them into water and ice; then lay them on a linen cloth to dry.
For the meatballs Mix all the ingredients and make 1 cm diameter balls. Fry them in extra virgin olive oil and leave them to cool.
Grease some individual aluminium moulds with butter and place a piece of square lasagne inside, cover with the boiled meat, broken mozzarella, grated caciocavallo, meatballs, boiled wild cardoon strips, nutmeg, parsley and beaten egg. Then cover with the round lasagne and add more filling. Fill to the brim with the stock and fold over the edges of the pasta. Bake in the oven at 170° C for 20 minutes.
Pour the chicken stock into some bowls. Place the timbale in the centre of the plate and decorate with dill and a caciocavallo crisp, made by sprinkling grated caciocavallo cheese on a sheet of baking paper greased with butter and cooking on maximum power in the microwave for two minutes.
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