Timballo of Boniface VIII

Preparation:

Preparation: Sift the flour with a pinch of salt and mix it with the lard and a few spoonfuls of water. It should be a smooth and firm paste. Wrap it in a cloth and let it rest for 2 hours. Soak the dried mushrooms in warm water. Pour the minced meat into a bowl with half the minced bacon, the egg, the pecorino cheese, the breadcrumbs and the salt. Mix well and make small meatballs. Finely chop the onion, celery, carrot, parsley and remaining bacon and brown them in the oil, add the cleaned and chopped giblets, well squeezed and chopped dried mushrooms and brown gently, stirring. Add the wine and let it evaporate, then add the tomato, salt and continue cooking over low heat in a covered container for about 1 hour. 20 minutes before the end of cooking, add the meatballs. Cook the pasta al dente in plenty of salted water, season it with 1 ladle of sauce and let it cool. Meanwhile, roll out 2/3 of the shortcrust pastry into a sheet and line a spherical mould, cover it with slices of ham, then arrange the seasoned pasta in layers, alternating them with the remaining sauce and sprinkling with grated cheese. Roll out the remaining shortcrust pastry and seal the mould. Bake the timbale in a preheated oven at 190 degrees for about 40 minutes, then turn it upside down on a serving plate and serve.