Timpano with spring leeks and wild mushrooms

Name: Timpano with spring leeks and wild mushrooms
Yield: Serves 4-6
Ingredients: A handful of wild garlic leaves, torn; 300 ml hot chicken stock; 200 g wild mushrooms, cleaned, washed if necessary and dried; 3-4 tbsp fresh white breadcrumbs, lightly toasted; 7 lasagne sheets, cooked according to packet instructions; 40 g freshly grated parmesan; Salt and freshly ground black pepper; 40 g butter; 2-3 tbsp double cream; 30 g flour; 2 tbsp olive oil, plus extra for oiling; 2-3 young leeks, or 4-5 baby leeks, shredded; 80 g pancetta, or streaky bacon cut into ½cm dice; 300 ml hot milk; 120 g macaroni, cooked according to packet instructions

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

A bit like a savoury cake, this is a great dish to serve for a festive occasion. I first made this with Giorgio Locatelli when we did the Berkeley Square Ball charity dinner together. It was a big affair and we did an unheard of family-style dinner where the 700 or so guests helped themselves from the centre of the table.