Timbale Of Macaroni alla chitarra wrapped in a fine crepe

Preparation:

Preparation: Form a fountain with the flour, add the eggs, salt, oil and knead the dough working until it is refined. Let the dough covered with a cloth rest for about 10 minutes. With the appropriate machine or even better with a rolling pin, pull the leaves. Place the leaves formed on the chitarra (carrature), press with a rolling pin and form the maccheroni alla chitarra. Sprinkle with semolina or semolina and set aside. Crepes: pour the sifted flour and the eggs into a bowl, mix with a whisk and slowly absorb the milk, add salt and set aside; in a non-stick pan, greased with butter, form crepes; set aside for use. Garnishes: grind the veal, add salt and form very small meatballs; flour and brown in a pan with very little olive oil; drain the cooking fat and keep aside. Cut the hard-boiled eggs into small cubes with the help of an egg cutter, mix with the Parmesan cheese and set aside. Aromatic bunch formed by parsley, sage, bay leaf, rosemary and garlic Lamb sauce: pour the oil, the pieces of lamb into an earthenware pan and start to brown over a low heat. When the meat has taken on a nice golden colour, add the herb bunch and the stock of vegetables (celery, carrots and onions). Continue to fry the whole mixture over a low heat and add the white wine. Let it evaporate and add the peeled tomatoes. Leave to simmer for about two hours. At the end of cooking, take out the pieces of lamb meat and the bouquet garni. Strip the meat and cut it into small pieces. Pass the sauce and add the meat. Cook the maccheroni alla chitarra in water and salt, drain, pour into the sauce, add all the previously prepared garnishes and leave to infuse for a few minutes. With the help of a fork, form nests and place them in the center of each crepe. Close well, pour into a greased and sauced pan and cook in the oven at a temperature of 200 degrees until golden brown. Take it out, let it set for a few minutes and serve with lamb sauce on the side.