The Gattopardo's Timballo | Ciccio Sultano | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 400 g of puff pastry
• 400 g of large anelletti or artisanal maccheroni
• 2 hard-boiled eggs
• 4 chicken livers or 100 g of foie gras
• 400 g of long black eggplant
• 150 g of shelled peas
• 20 g of black truffle
• Ragusano DOP cheese
• 4 pork ribs
• 4 cubes of pancetta with rind, each weighing 70 g
• 2 chicken wings
• 200 g of sausage
• Fennel seeds
• 3 bay leaves
• 1 sprig of rosemary
• 10 basil leaves
• 100 g of onion
• 1 celery stalk
• 4 garlic cloves
• 200 g of triple concentrated tomato paste
• 1 liter of tomato puree
• 500-1000 ml of still water
• 80 ml of extra virgin olive oil
• 1 glass of white wine
• 300 g of medium-lean ground beef
• 1 garlic clove
• 30 g of chopped parsley
• 50 g of cheese
• 150 g of breadcrumbs
• 1 egg
• Salt
• freshly ground black pepper
• 250 g of all-purpose flour
• 15 g of yeast
• 60 g of butter
• 60 g of milk
• 1 egg yolk
• 8-10 g of salt
• 30 g of sugar