Timballo Per La Domenica Delle Palme Recipe
Ingredients
| 500 g/1 lb flour | ||
| Salt | 1 Pinch (For the pastry:) | |
| Butter sticks | 250 Gram (For the pastry:) | |
| Eggs | 2 (For the pastry:) | |
| Water to mix | ||
| 500 g/1 lb spaghetti or vermicelli | ||
| 500 g/1 lb filleted white fish such as cod | ||
| Black olives | 100 Gram (Filling:) | |
| 45 ml/3 tbsp drained capers | ||
| 30 g/1 oz pine nuts, shelled | ||
| Walnuts or blanched almonds parsley | ||
| Black pepper salt | 1 To taste (Filling:) | |
| Breadcrumbs | 250 Milliliter (Filling:) | |
| Peas | 100 Gram (Filling:) | |
| 500 ml/16 fl oz tomato sauce | ||
| 100 g/4 oz mushrooms | ||
| 500 g/1 lb shellfish such as mussels, clams, etc. | ||
| Cornstarch | 1 Tablespoon (Filling:) | |
| Garlic | 2 Clove (5gm) (Filling:) | |
| 6 anchovy fillets | ||
Directions
Make the pastry and chill for at least 1 hour.
Butter a large round ovenproof dish.
Roll out two-thirds of the pastry and use to line the dish.
Bake blind for 10 minutes in a moderate oven, 180°C/350°F/Mark 4.
At the same time, roll out the rest of the pastry to make a large lid for the pie.
Put on a greased baking tray and bake at the same time as the pastry case.
Remove the case and lid from the oven and allow to cool, hi a food processor, process the raw white fish, pitted olives, capers, nuts, some parsley, and salt and pepper to taste.
Add two tablespoons (30 ml) of oil and two tablespoons breadcrumbs.
If the mixture seems too wet, add more breadcrumbs.
Roll this mixture into balls the size of a walnut.
Coat the balls lighdy in breadcrumbs and fry in a little olive oil until they begin to turn colour.
Add the fish balls and peas to the tomato sauce.
Leave to cook gently.
Slice the mushrooms and cook lighdy in a little oil, then add them to the tomato sauce.
Cook the shellfish in a little water until they have opened.
Remove them from their shells and add to the sauce.
Strain the cooking liquid and add to the sauce as well.
Butter a large round ovenproof dish.
Roll out two-thirds of the pastry and use to line the dish.
Bake blind for 10 minutes in a moderate oven, 180°C/350°F/Mark 4.
At the same time, roll out the rest of the pastry to make a large lid for the pie.
Put on a greased baking tray and bake at the same time as the pastry case.
Remove the case and lid from the oven and allow to cool, hi a food processor, process the raw white fish, pitted olives, capers, nuts, some parsley, and salt and pepper to taste.
Add two tablespoons (30 ml) of oil and two tablespoons breadcrumbs.
If the mixture seems too wet, add more breadcrumbs.
Roll this mixture into balls the size of a walnut.
Coat the balls lighdy in breadcrumbs and fry in a little olive oil until they begin to turn colour.
Add the fish balls and peas to the tomato sauce.
Leave to cook gently.
Slice the mushrooms and cook lighdy in a little oil, then add them to the tomato sauce.
Cook the shellfish in a little water until they have opened.
Remove them from their shells and add to the sauce.
Strain the cooking liquid and add to the sauce as well.
Chef
