Step 1
Prepare the béchamel sauce: melt the butter in a saucepan, add the flour and mix until a roux is formed, then slowly add the milk and mix with a whisk1. Season with salt and pepper, add a pinch of nutmeg and leave the sauce on the stove to thicken; once it is ready, turn off the heat and set aside.
step 2
Roughly chop the onion and fry in a large pan with a dash of oil2.
step 3
Add the peas and let them soften, season with salt and add the diced cooked ham3.
Step 4
Cook the tortellini in boiling salted water, drain while still al dente and fry lightly in the pan with the sauce4.
Step 5
Roll out the shortcrust pastry and, using the base of the cake tin you will be using to make it, cut out the base of the timbale. Then cut the strips that will cover the edges5.
Step 6
Place a precisely cut disc of baking paper on the bottom of the 20 cm diameter tin and cover everything with the shortcrust pastry6.
Step 7
Place a spoonful of béchamel sauce on the base, then spread about half of the tortellini portion and cover with plenty of béchamel sauce.7and Parmesan cheese.
Step 8
Garnish with the remaining tortellini and top with more béchamel sauce and cheese8; Cook in the lower part of the preheated static oven at 180 °C for about 45 minutes.
Step 9
In the meantime, for the final decoration, form another disc and some stars from the remaining shortcrust pastry9.
Step 10
Place the base on a baking tray lined with baking paper, brush the surface with beaten egg yolk and a drop of milk, arrange the stars on top and sprinkle with chopped pistachios10, then bake for 15 minutes while the timbale continues to cook.
Step 11
When the timbale is visibly well coloured, remove it from the oven and let it rest for about 15 minutes11, then turn it out and place it on a serving plate. Once it is golden brown, remove the topping too.
Step 12
Serve the tortellini timbale with the “lid” on and enjoy it hot12.
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