Timpano with spring leeks and wild mushrooms

Timpano with spring leeks and wild mushrooms

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

A bit like a savoury cake, this is a great dish to serve for a festive occasion. I first made this with Giorgio Locatelli when we did the Berkeley Square Ball charity dinner together. It was a big affair and we did an unheard of family-style dinner where the 700 or so guests helped themselves from the centre of the table.

Ingredients

Quantity Ingredient
40g butter
30g flour
300ml milk, hot
300ml chicken stock, hot
salt
freshly ground black pepper
2 tablespoons olive oil, plus extra for oiling
2-3 young leeks, shredded
or 4-5 baby leeks, shredded
200g wild mushrooms, cleaned, washed if necessary and dried
a handful wild garlic leaves, torn
120g macaroni, cooked according to packet instructions
2-3 tablespoons double cream
40g parmesan, freshly grated
3-4 tablespoons fresh white breadcrumbs, lightly toasted
7 lasagne sheets, cooked according to packet instructions
80g pancetta, cut into 1⁄2 cm dice
or 80g streaky bacon, cut into 1⁄2 cm dice

Method

  1. Heat the butter in a large pan, add the pancetta and gently cook for 3–4 minutes without colouring. Add the flour and cook, stirring, for a minute or so, before gradually stirring in the milk and chicken stock. Bring to the boil, season and simmer gently for about 30 minutes, giving the mixture an occasional whisk to prevent lumps forming, until it is thick.
  2. Meanwhile, heat the oil in a pan, add the leeks and gently cook for 3–4 minutes, covered, until soft. Add the mushrooms, cover again and continue cooking for a further 3–4 minutes, until the mushrooms have softened. Add the wild garlic leaves and continue to cook for a minute, stirring, before adding to the pancetta mixture along with the macaroni, cream and Parmesan. Mix well and season to taste if necessary. Preheat the oven to 180°C.
  3. Brush an oven-proof pudding basin or large dish with olive oil. Scatter it with the breadcrumbs then line it with the lasagne sheets, leaving some overlapping the bowl to fold over the top.
  4. Pour the macaroni mixture into the lined dish and fold over the lasagne sheets. Cover with foil and bake for 45 minutes.
  5. To serve, turn out carefully onto a warmed plate and cut into wedges.
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