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Fusilli Timbale
Fusilli Pasta Timbale
(Timballo di Fusilli)
 
 
Ingredients:

12 oz (350 grams) fusilli pasta
3 oz (80 grams) Parmigiano cheese, freshly grated
2 eggs
2 oz (50 grams) butter, plus extra for greasing
4 leeks, white parts only, thinly sliced
6 fl oz (175 ml) dry white wine
5 tablespoons milk
7 fresh sage leaves
Salt and pepper 

Directions:

Preheat the oven to 180C (350F) Gas Mark 4.

Grease an ovenproof dish with butter.

Melt half the butter in a saucepan.
 
Add the leeks, pour in water to a depth of 2/3 inch (1.5 cm) and cook over a low heat for about 10 minutes until softened.

Add the wine, increase the heat to medium and cook until it has evaporated.

Pour in the milk and cook until it has evaporated.
 
Season with salt and pepper to taste.

Cook the fusilli in a large pan of salted, boiling water until 'al dente', then drain.

Cover the base of the prepared dish with a thick layer of fusilli.
 
Spoon a little of the leek mixture on top, sprinkle with some of the Parmigiano cheese and dot with some of the remaining butter.

Repeat these layers until all the ingredients are used, ending with a layer of fusilli.

Beat the eggs with a pinch of salt and a pinch of pepper.
 
Pour them over the fusilli and dot with butter.

Garnish with the sage and bake for about 35-40 minutes.

Remove the timbale from the oven and leave to stand for 10 minutes before serving. Serves 6.

That's it!
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