http://FXcuisine.com/default.asp?Display=106Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.<br />en-usTue, 17 Mar 2026 04:33:23 GMTFXcuisine.com5 Carmen I recommend you use either puff pastry, or mix a little parmesan in the short dough. Pasta dough would not hold, definitely true. By the way, this is an Italian timpano.http://FXcuisine.com/default.asp?Display=106Sun, 13 Sep 2009 15:29:17 GMT Greetings Francois from sunny and hot Miami. Hope you are doing well! I must say that you are a very brave cook. This dish is very complicated and difficult to achieve. &nbsp;It looks delicious. Even though I must confess I have never had the courage to eat the less attractive parts of a pigeon. je je je! This dish reminds me of the Timpano the Italians make. The crust is similar if not the same. The inside has some varied aspects to your recipe. They fill the Timpano with short ribs, small meatballs, pasta, bolognese and the king of cheese "Parmesan cheese". I had the joy of eating Timpano some years back. I agree with your theory that it is delicious but the crust is much to be desired. I would have preferred a pasta crust but do not think the pasta could hold the weight. Do you have any other ideas as to what other crust could be used?<br />Hope you are well. Blessing to you and your loved ones. Francois God bless you and thank you for your hard work in the name of good food!http://FXcuisine.com/default.asp?Display=106Sat, 12 Sep 2009 22:04:11 GMT “I don"t eat liver, heart nor haggis, but in a sauce these parts have their rightful place.”<br /><br />The obvious joke is: yeah that"s how it starts, with some poultry liver in the sauce and then people move on to the harder stuffs lik&#101; calf liver or even haggis. &nbsp;<br />http://FXcuisine.com/default.asp?Display=106Fri, 19 Jun 2009 18:15:24 GMT This reminds me of a pasta pie I made when I was a vegetarian, with penne, peas, and morels in a cream sauce cooked in puff pastry...I remember they referenced the same Gattopardo scene before the recipe...it must be an irresistible allusion. It was delicious. I guess the dough isn"t really for eating in this recipe, but then again with a salmis I suppose you don"t really need any support in terms of flavor from the crust. You"d think being a vegetarian would be limiting (and it certainly is) but it also forces you to think creatively and occasionally creates some really nice things...like a sorrel and gruyere tart we make every spring when the sorrel comes up. I can"t imagine how complex and delicious this must be. I"m going to need to go to Buonitalia and get some guanciale. http://FXcuisine.com/default.asp?Display=106Wed, 17 Oct 2007 00:20:19 GMT La recette est trés bonne et délicieuse!Bonne chancehttp://FXcuisine.com/default.asp?Display=106Mon, 3 Sep 2007 05:11:18 GMT J"ai mangé cela c"était bon, merci suis pret à manger et remanger. BMhttp://FXcuisine.com/default.asp?Display=106Thu, 30 Aug 2007 13:22:34 GMT