200g of macaroni (tagliatelle type)
3 or 4 tablespoons of grated Parmesan cheese
For the vegetable essence
1 large onion
2 carrots
1 stalk of celery
2 cups of water
1 cube of beef broth
For the filling
2 veal rinds
50g of butter or margarine
200g of mushrooms
125g of cooked ham
1 tablespoon of thyme
200g of chicken liver
salt and black pepper
1/4 cup of brandy
2 chicken breasts
1 hard-boiled egg
2 egg yolks
For the cream
1 3/4 cups of milk
2 egg yolks
2 1/2 tablespoons of all-purpose flour
1 pinch of salt
1 pinch of ground cinnamon
2 tablespoons of lemon juice
For the dough
2 2/3 cups of all-purpose flour
1 teaspoon of salt
1 cup of cold butter or margarine
7 or 8 tablespoons of cold water
200g of macaroni (tagliatelle type)
3 or 4 tablespoons of grated Parmesan cheese
For the vegetable essence
1 large onion
2 carrots
1 stalk of celery
2 cups of water
1 cube of beef broth
For the filling
2 veal rinds
50g of butter or margarine
200g of mushrooms
125g of cooked ham
1 tablespoon of thyme
200g of chicken liver
salt and black pepper
1/4 cup of brandy
2 chicken breasts
1 hard-boiled egg
2 egg yolks
For the cream
1 3/4 cups of milk
2 egg yolks
2 1/2 tablespoons of all-purpose flour
1 pinch of salt
1 pinch of ground cinnamon
2 tablespoons of lemon juice
For the dough
2 2/3 cups of all-purpose flour
1 teaspoon of salt
1 cup of cold butter or margarine
7 or 8 tablespoons of cold water
Break the macaroni into pieces and cook it with plenty of boiling water
Drain and reserve
For the vegetable essence, cook the onion, carrot, and celery in a pot with some water and beef broth until most of the liquid is absorbed
Mix everything together
Add the grated Parmesan cheese to the pasta. Reserve
For the filling: clean the veal rinds by cutting them in half, removing the white membranes, and washing thoroughly
Cut the chicken liver, ham, and chicken breasts into small pieces
Heat some butter or margarine, add the filling ingredients and seasonings, and fry until everything is cooked
Pour brandy over the filling, light it on fire, and then extinguish it
Add the mixture to the pasta
For the cream: bring 1 cup of milk to a boil, then mix in the egg yolks, flour, and remaining milk
Cook over low heat, stirring constantly, until the mixture thickens
Let it cool
For the dough: combine flour and salt
Add cold butter or margarine to the flour mixture, using two forks to mix until you get a crumbly texture
Gradually add the cold water to moisten the dough completely
Mold the dough into a ball and knead quickly on a floured surface
Divide the dough in half
Use one half to line a 20cm-diameter mold
Place the macaroni filling in the dough, shaped like a mound
Cover with cream
Open the remaining dough and place it over the filling, sealing the edges
Brush with a slightly diluted egg yolk mixed with some milk
Bake in a preheated oven until the top layer is golden brown
