Try this Timpano Di Maccheroni Al Ragu Neapolitan Ragu Pt 2 recipe, or contribute your own.
Suggest a better descriptionCook perciatelli in rapidly boiling water until just tender. Dress with 1 cup ragu and 1/4 cup grated Parmigiano-Reggiano. Spread half of perciatelli over bottom of pan. Scatter pieces of pigeon breast over, then peas, meat mixture, then mozzarella, then hard-boiled eggs. Cover with 2 cups ragu and 1/4 cup Parmigiano-Reggiano, then another layer of sauced perciatelli. Finally, cover everything with remaining 1 cup ragu and remaining Parmigiano-Reggiano. Roll out smaller pastry ball and drape over top of pie. Trim to fit just inside of pan and fold excess from bottom crust over top. Crimp to seal, making sure edges are inside of springform rim. Bake at 400 degrees until brown and firm, about 45 minutes. Set aside to cool for 10 minutes before unmolding and serving. Makes 10 to 12 servings. Posted to Bakery-Shoppe Digest V1 #178 by "Charles A. Weddle"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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