Timballo Pasta

Ingredients

Pasta

• Spaghettoni: 80g
• Water: 14L
• Salt: 20g

Pigeon Mousseline

• Yellow chicken breast: 62.5g
• Gastronomic pigeon meat: 62.5g
• Fresh cream: 125g
• Fine salt: 2g
• Black pepper: 0.5g
• Egg white: 20g

Pigeon and Apple Filling

• Pigeon breast tartare: 200g
• Pickled apples: 50g
• Chicken sauce: 30g
• Chive oil: 5g
• Salt and black pepper: to taste

Pickled Apples

• Green apples: 5
• Chardonnay TERESAMANARA: 150g
• PONTI apple cider vinegar: 30g
• PONTI red vinegar: 15g

Salsa Pollo

• Chicken (cut into pieces): 2kg
• Garlic: 30g
• White onion: 100g
• Thyme: 1 bunch
• Carrot: 50g
• ARO vegetable oil: 100g
• Water: 10L

Salsa Pane

• Cured ham: 1kg
• Shallot: 150g
• Bread: 40g
• Butter: 80g
• Garlic: 6g
• Milk: 1500g
• Cream: 1500g
• Salt: to taste

Salsa di Piccione

• Pigeon bones: 300g
• Whole quails: 700g
• Shallot: 50g
• Butter: 30g
• Remouille: 1.5L

Vino Spunto

• Butter: 100g
• Salsa Pollo: 50g
• Sparkling wine (Negramaro grape): 50g
• Salt: 3g
• Soy lecithin: 4g
• Salsa Pane: 200g
• Red vinegar: 20g

Preparation

1. Cook the pasta in salted water, then cool it down. Butter the molds and roll the pasta.
2. For the pigeon mousseline, blend all the ingredients and strain the mixture.
3. Mix the pigeon and apple filling ingredients until well combined.
4. Peel and grate the apples. Cook them with the remaining pickling ingredients until moist yet dry.
5. For the salsa pollo, roast the chicken, sauté the vegetables, and simmer with water for 10 hours. Strain the sauce.
6. For salsa pane, sauté the garlic and shallot in butter, add the ham and bread, then mix in cream, water, and milk. Reduce and strain.
7. Prepare the salsa di piccione by roasting the pigeon bones and quails, caramelizing the shallot, and simmering with remouille.
8. Melt the butter and combine with salsa pollo, sparkling wine, and other ingredients to make vino spunto.
9. Fill the center of the pasta molds with pigeon mousseline and the pigeon and apple filling, then close with more pasta.