It’s prepared with a crust. There are many ways to prepare this crust (with lard, brisé or eggs) and there are also many different ingredients to characterize the flavours and thicken the maccheroni. Here it is the recipe of a very rich timbale: maccheroni seems to be there by chance or probably just to hold on all these ingredients.
Prepare pie crust, mixing 1 kg. flour, 5 eggs, 100 gr. lard, 100 gr. sugar, a little glass of dry wine. Prepare apart: tomato sauce (250 gr.), white sauce (250 gr.), stewed peas, chicken livers and giblets seasoned in oil: cook and place in a tureen. Cook 800 gr. of maccheroni, drain it and pour it in the tureen. Add 100 gr. of grated caciocavallo, a handful of ham (or fresh sausage) in pieces. Stir until the mixture becomes homogeneous. Roll out the pie crust and put a layer in a greasy Pyrex. Put the dressed maccheroni in the Pyrex and close with another layer sealing edges. Brush the surface with a beaten egg and put in the oven for 20-25 minutes.
