Timballetti Of Macaroni

Preparation:

Preparation: It will be good to clarify that to make the timballetti it will be necessary to have the special molds more or less the size of a water glass. You can make them white or with tomato sauce: in the second case you will need a good ragù sauce, even if pulled only with a small piece of meat which you can then mince into the filling. In the first case, we recommend a Genoese 'finta', pulled with 250 g of minced meat, 500 g of onions and 50 g of oil or butter. Season the peas in butter and ham, cut the mozzarella into cubes and drain the bucatini halfway through cooking. Dress them immediately with the sauce, the meat, and the grated Parmesan. Grease the molds with a little butter or lard and line them with the macaroni, leaving the center empty so that you can put the sauce of peas, mozzarella and ham inside. Close with other macaroni so that the molds are full and put them in the oven for about 30 minutes. Before serving, unmold the timbalets