This is a very showy dish. Baked pasta always looks elaborate, when in fact it's not.
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 affordable) ingredients.
Essential equipment needed for this recipe:
1-quart capacity ring mold
Double boiler (or 2 stacked pots) for baking en bain marie
150 g (3/4 cups) capellini d'angelo (angel hair pasta)
1 lt (1 quart) whole milk
1 egg + 1 yolk
50 g (1/4 cup) Parmigiano, finely grated
50 g (1/4 cup) butter, softened
More butter and 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). 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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