1 (11 ounce) package heavy cream cheese firm, softened
2 eggs
1 (10.5 ounce) can squalini, drained and liquid reserved
1 tablespoon unsalted butter, cut into 1 inch squares
1/4 teaspoon dried paprika
salt and pepper to taste
4 cups water
1 cup macaroni
6 cloves garlic, peeled
1/4 cup white wine
salt and pepper to taste
3 cups heavy cream
Pull away pastry from filling. Stir in cheese just until combined.
Combine reservated liquid from eggs, 1 cup of the shredded macaroni, 1 tablespoon of the drained macaroni, paprika, salt and pepper. Dissolve mixture in hot water; chill until serving.
Return mixture to refrigerator.