I often make this angel hair timballo for important multi-course dinners and every time it's a success, always guaranteeing a bella figura.
When serving yours, don't let the compliments and moans of pleasure lure you into revealing it's made with few simple (and cheap) ingredients.
- 1-quart capacity ring mold
- Double boiler (or 2 stacked pots) for baking en bain marie
150 gr (3/4 cups) capellini d’angelo (angel hair pasta)
1 lt (1 quart) whole milk
1 egg + 1 yolk
50 gr (1/4 cup) Parmigiano, grated
50 gr gr (1/4 cup) butter, softened
More butter and 2 fistfuls of breadcrumbs to coat the mold
Preheat the oven at 180° C (350° F).
Boil the pasta in the milk until all the liquid is absorbed (al dente rules don't apply here), and set aside to cool.
Once the pasta is lukewarm, stir in the egg and additional yolk, butter, and Parmigiano. Adjust seasoning, and pour in a greased mold, coated with breadcrumbs.
Bake en bain-marie (double boiler, the bottom pot filled with water) in the oven for 35-40 minutes until a golden crust forms on top.
Remove from the oven and allow the flan to cool completely, then flip it onto a platter and serve garnished with either a thick ragù, stewed peas, or a porcini and tomato sauce, overflowing from the hollow middle.
Hardly ever a let down.
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