Recipe - Timpano Di Maccheroni Al Ragu Neapolitan Ragu Pt 2

See part 1

Cook perciatelli in rapidly boiling water until just tender. Dress with 1
cup ragu and One fourth cup grated ParmigianoReggiano. Spread half of perciatelli
over bottom of pan. Scatter pieces of pigeon breast over, then peas, meat
mixture, then mozzarella, then hardboiled eggs. Cover with 2 cups ragu and
One fourth cup ParmigianoReggiano, then another layer of sauced perciatelli.
Finally, cover everything with remaining 1 cup ragu and remaining
ParmigianoReggiano. 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 BakeryShoppe Digest V1 #178 by "Charles A. Weddle"
weddlec@surfline.ne.jp on Aug 03, 1997