- 1 lb all-purpose flour
- 7 oz butter
- 3 ½ oz sugar
- 4 egg yolks
- 1 teaspoon lemon zest , grated
Prepare the shortcrust pastry and leave to rest. Brown the meats separately in butter and oil, add wine and Marsala and allow to evaporate. Sauté the vegetables. Prepare the béchamel. Cook the “maccheroncini” until “al dente”, dress with the béchamel, ragù and grated cheese, and mix together very very gently. Place the shortcrust pastry into a buttered mold, and grate truffle over it (to taste). Cover with another disk of pastry and seal the edges. Brush the surface with egg yolk. Put in the oven at 400° and serve when the surface is golden.