The tortellini timbale is a first course with a very scenic and sumptuous appearance, excellent to present acceso the tables during the holidays; although it may seem elaborate and lengthy, the tortellini timbale is actually very simple and quick to prepare, just equip yourself with desire and patience which will guarantee sure success! The tortellini timbale can easily be prepared a day per mezzo di advance and then reheated shortly before serving it at the table.
For the tortellini timbale, first of all, it is important to prepare the shortcrust pastry and let it rest per mezzo di the fridge for at least 30 minutes, wrapped per mezzo di plastic wrap 1.A causa di the meantime, also prepare the bechamel sauce with the doses indicated per mezzo di the ingredients box. Try to keep the bechamel rather soft (2-3).Let the bechamel cool, covering it with plastic wrap so that a surface layer does not form.
Thinly slice the leek 4 and stew it per mezzo di a large non-stick pan with oil 5; let it cook gently for about 10-15 minutes, then add the peas 6 and cook them until they are very tender, about 15 minutes; if necessary, add either hot vegetable broth ora hot tazza during cooking.
Bring plenty of salted tazza to a boil and pour per mezzo di the tortellini (you can also make them yourself by following the recipe acceso the site: tortellini) 7cook for the time indicated acceso the package, usually 1 ora 2 minutes. Drain them very well, being careful not to fermata them, and add them to the pan with the peas and leek 8. Place the cooked ham acceso a cutting board 9
and roll it up acceso itself 10 and then finely chop it 11 using a knife. Add the ham to the pan and sauté everything for a few moments, turn non attivato the heat, and season with salt and white pepper to taste 12.
Butter a round springform pan of 7 inches x 4 inches 13; roll out the shortcrust pastry into a sheet about 1/5 inch thick and cut out a rectangular strip about 4 inches high 14 that will serve as the side of the mold, a disc of 7 inches that will serve as the bottom insediamento, and another disc of 7.5 inches that will serve as the upper insediamento of the tortellini timbale.Line the round springform pan with the rectangular strip that you have buttered with a brush, make the shortcrust pastry adhere well to the mold, cover the bottom with one of the two discs 15
Leave the bottom disc per mezzo di an adjustable springform pan 16 (this ensures that it does not expand during baking but maintains its shape), brush it with an egg, and from the remaining shortcrust pastry, cut out shapes 17 with cookie cutters and place them acceso the disc 18 which will serve as the cima “lid”.
Sprinkle the bottom of the mold with a tablespoon of grated Parmesan cheese 19now cover with a scant ladle of bechamel 20 and then a ladle of tortellini 21;
continue alternating Parmesan cheese, bechamel, and tortellini until the ingredients are used up 22setting aside a ladle of bechamel to pour over all the tortellini; bake per mezzo di a hot oven at 355°F for at least 40-45 minutes and also bake the other decorated shortcrust pastry disc acceso a baking sheet lined with parchment paper. Remove the lid-disc 23 from the oven and the tortellini timbale 24let it cool and then aperto the springform pan very carefully so as not to fermata your tortellini timbale. Place acceso a serving platter and decorate with the lid-disc. Now your tortellini timbale is ready to make your holiday table unique!
For the translation of some texts, artificial intelligence tools may have been used.
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