Tagliatelle Timbale with Wine Gravy – Baked Pasta in Pizza Crust

Ingredients

 For the timbale

• 2 Tbsp (30 g) unsalted butter (including some for greasing)
• 7 oz (200 g) pizza dough (which can be bought in specialty stores)
• Some flour (for dusting)
• 4 oz (120 g) fresh spinach
• 6 oz (170 g) Cremini mushrooms, chopped
• ½ oz (14 g) dried Porcini mushrooms, re-hydrated and chopped
• ¼ cup white wine
• 1 Tbsp (15 ml) milk
• 2 Tbsp (30 ml) heavy cream
• 4 oz (120 g) tagliatelle pasta (either fresh or dried)
• 1 egg
• ¼ cup Parmigiano Reggiano, grated
• Some salt and pepper
  

 For the wine gravy

• 1 Tbsp (15 g) unsalted butter
• 1 Tbsp (15 g) all purpose flour
• ½ tsp vegetable stock extract
• 1 cup milk
• ¼ cup white wine

Preparation

 For the timbale

1. Bring a large pot of water to a boil.
2. Preheat the oven at 350°F (180°C).
3. Grease an oven-proof dish with butter.
4. In a large pan, roast the fresh mushrooms in butter for 5 min at high heat.
5. Add the re-hydrated mushroom, cook for another 2 min at medium heat (a1).
6. Add the wine (a2) and allow it to boil until it evaporates.
   
7. Cook the fresh spinach in a covered pot (without any added water) at medium heat for 5 min (a3).
8. When the spinach is ready, squeeze out as much water as possible and chop.
9. Add the spinach to the pan (a4).
   
10. Add milk and cream (a5), adjust salt and pepper.
11. Cook the tagliatelle in plenty of salted water for 2/3 of their standard cooking time.
12. Drain the tagliatelle and them to the pan. Incorporate gently (a6).
    
13. Roll out the dough to the thickness of 1/8 inch (3 mm).
14. Line the (greased) oven proof dish with the dough (b1).
15. Spoon in the filling (b2).
    
16. Beat the eggs with the Parmigiano. Pour the mix uniformly over the filling (b3).
17. Fold the pizza dough fully wrapping it around the filling (b4).
    
18. Bake for 30-40 minutes at 350°F (180°C) until the top is well browned.
    

 For the wine gravy

1. Warm up the butter in a small pan (c1) at medium heat until it barely melts, then add the wine (c2).
   
2. Add the vegetable stock extract (c3). Let it reduce, then add the flour (c4).
   
3. Mix until a ball of dough forms.
4. Add a small amount of milk and whip until you get a creamy texture (c5).
5. Gradually add the rest of the milk, as you continue whipping.
6. While stirring constantly, boil for at least 2 minutes until the mix thickens (c6).
   
7. Pour the gravy in the bowls, then place a slice of timbale in each bowl and serve immediately.