Timbale Of Pasta

Preparation:

Preparation: Mix the pork pulp with 1 egg, 1 tablespoon of Parmesan and make small balls the size of a hazelnut. Roll in breadcrumbs and fry. Put the dried mushrooms in water to let them recover, squeeze them and pass them in oil and garlic, adding the tomato sauce shortly after until cooked. Boil the tagliolini and season with this sauce. The timbale is made in layers. Place the first disc of puff pastry on a baking tray lined with baking paper, on which lay the black pork ham in a radial pattern. At the center of this, arrange half of the tagliolini with the meatballs on top. Sprinkle with a handful of Parmesan and proceed to a second layer equal to the previous one. Finish with the ham and the second disc of puff pastry which, adhering to the one below brushed with egg along the edge and rolled up, closes the timbale. Bake at 200 degrees until the pastry is golden and swollen, remembering to criss-cross the surface previously brushed with the egg. Serve the timbale in slices like a cake