Timballo Of Fresh Egg Pappardelle

Preparation:

Preparation: Fry the chopped onion, garlic, mortadella and peas in butter. Dilute with a spoonful of water, season with salt and bring to half cooking. In the meantime, cook the pappardelle al dente, courageously almost raw. Drain and dress them with no more than a drizzle of olive oil. Mix the pasta with the bechamel and the stew sauce, season with the Parmesan and complete by adding the diced mozzarella. Get yourself a springform pan, with a diameter of 24 cm and cover it with half of the shortcrust pastry (the layer must be very thin), pricking it with the prongs of a fork. Pour in part of the pasta, add part of the meatballs and part of the peas as previously stewed. Complete with the remaining pasta, the other meatballs and the residual peas. Cover with another very thin layer of brisée, sealing well and decorating with the scraps of dough. Brush the surface with beaten egg and bake in a preheated oven at 200 degrees for about 40 minutes. If it browns too much before the indicated time has elapsed, cover with aluminum foil and lower the temperature slightly. Leave to rest for 15-20 minutes before unmolding and serving.