Timbale Of Neapolitan Macaroni

Preparation:

Preparation: Prepare the ragù: in a saucepan let the butter melt and season with the minced garlic and onion. As soon as the mince has taken on a slightly golden colour, add the cleaned, washed and chopped chicken giblets, the peeled and chopped sausage, the mushrooms already softened in hot water and squeezed. Add salt, mix and cook for a few minutes. Add the peeled, seeded and chopped tomatoes, cover and cook for half an hour over a moderate heat. Meanwhile, cut the mozzarella into cubes. Boil the macaroni in plenty of salted water, drain when al dente, season with the ragù and leave to cool. Then add the mozzarella and grated cheese. Butter a mold with rather high walls, sprinkle it with breadcrumbs, fill it with the seasoned macaroni, level the surface and sprinkle it with breadcrumbs. Put in a preheated oven at 180 degrees keeping it there for about 40 minutes. When the timbale is well browned, remove it, let it rest for a few seconds, turn it out of the mold onto a serving plate and serve.