Macaroni Timbal

In a frying pan, with half the butter, brown the livers and gizzards cut into squares. Then add the chopped mushrooms, previously soaked in warm water.
Drizzle with brandy, and when it has evaporated, add the crushed tomatoes.
Season with salt and pepper and flavor with a pinch of nutmeg.
Cook over medium heat for half an hour.
In addition, cook the pasta (al dente) in abundant boiling water, lightly salted, stirring occasionally during cooking.
Drain it and season it with the prepared sauce.
Grease a tray with the rest of the butter and sprinkle the bottom with breadcrumbs.
Pour the dough, already seasoned, on the tray, covering it with aluminum foil and take it to the oven for half an hour.
Remove from the oven and let it rest for a while and turn the tray over the platter.
Serve with grated cheese separately, to sprinkle to taste.