Method
Cut the leek into slices and sweat in a casserole with olive oil. Add the bacon and brown, blending from time to time. Add the pork with a little butter and continue to brown. Add the beef and flavour with salt and pepper. Add the wine and simmer until evaporated. Then, cut the mushrooms into small slices and add them in with the thyme. Pour in the milk, bring to the boil and cook the ragu for one hour – adding extra milk if necessary.
Boil the phyllo doughs in salted water with a little oil, drain and soak them in cold water. Dry with a cloth. Flavour the bechamel with salt, pepper and nutmeg.
Put a little bechamel on the bottom of a buttered oven pan.
Alternate layers of phyllo dough, ragu, bechamel and grated pecorino. Finish with butter and cook in the oven at 180°C for about 30 minutes. Put the minced pistachios on top.
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