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Timballo del Gattopardo – Macaroni Pie by Antonio Carluccio picture

Timballo del Gattopardo – Macaroni Pie by Antonio Carluccio

Serves 10
Cooks in 1 hour 30 mins
Difficulty Medium


Roasting juices

500g of veal trimmings

300ml of dry white wine

1 sprig of rosemary

1 onion, peeled and finely chopped

1 carrot, peeled and finely chopped

2 celery sticks, finely chopped

100ml of olive oil


1kg macaroni pasta

50g of dried porcini mushrooms

2 onions, finely sliced

400g of chicken breast, cut into small chunks

500g of chicken livers, cleaned and cut into small chunks

300g of chicken heart

300g of cooked ham, cut into cubes

200ml of dry white wine

10 eggs, hard-boiled, roughly chopped yolks only

12 quail eggs, hard-boiled, roughly chopped yolks only

150g of Parmesan, freshly grated

100ml of olive oil


black pepper


640g of shortcrust pastry, (2 packets), ready-made

flour, for dusting

unsalted butter, for greasing


  1. Preheat an oven to 180°C/gas mark 4
  2. Before you start cooking, soak the dried porcini in hot water for 20 minutes, then drain and chop
  3. First prepare the veal roasting juices. Add the oil to a casserole dish, place over a medium-high heat and once hot, add the veal. Caramelise all over for 2 minutes, pour in the wine and stir in the rosemary and vegetables. Place the lid on the dish and roast in the oven for 1 hour
  4. Drain the vegetables and meat in a large sieve and collect the cooking juices in a jug. Keep the oven on at the same temperature to cook the pie. Reserve the meat for another meal
  5. To prepare the filling, warm the olive oil in a large casserole dish and fry the onions until tender, for about 10 minutes. Add the chicken and cook for a further 7 minutes, then add the chicken livers, hearts and the soaked porcini
  6. Cook for a few minutes, stirring regularly, then add the ham and wine and cook for 10 minutes, or until the wine has evaporated a little. Add the veal cooking juices and the hard-boiled egg yolks, stirring them very gently
  7. Meanwhile, cook the pasta in a large saucepan of boiling salted water for 5–6 minutes or until barely al dente. Drain and set aside
  8. Lightly flour a clean work surface and roll out the shortcrust dough until about 4mm thick. Use about 3/4 of it to line a large greased dish of about 25cm in diameter, 12cm high. The remaining pastry should be enough for the lid
  9. Mix the pasta with all of the filling mixture and add the Parmesan. Pour the mixture carefully into the pastry-lined pie dish. Cover with the pastry lid, seal at the sides and make a couple of holes in the centre
  10. Brush with a little of the liquid from the sauce and bake in the preheated oven for 30 minutes. Serve hot
Recipe cta

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