Pasta: Timpano 01 by Recipe Cottage

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	Timpano 01

		TIMPANO DI MACCHERONI AL RAGU 1 1/2 pounds boneless pork butt, in 1 piece Salt, pepper 2 tablespoons finely minced parsley 1 pound onions, quartered 2 cloves garlic 2 ounces chopped pancetta 1/4 cup olive oil 2 1/2 cups dry red wine 1 (6-ounce) can tomato paste 1 cup tomato puree Water 1/2 pound Italian sausage, crumbled 3 1/3 cups flour 1/2 cup sugar 1 cup butter 5 egg yolks 1 1/2 teaspoons salt 1/2 ounce dried mushrooms water 1/2 pound ground beef 1 egg 1/4 cup grated Parmigiano-Reggiano 1 sprig parsley, minced Salt Freshly ground black pepper 1/2 cup dried bread crumbs 1 tablespoon butter 1 chicken liver 1 chicken heart 2 ounces sliced pancetta 1/3 cup minced onion 1/2 cup dry white wine 2 tablespoons tomato paste 1/2 pound small green peas 2 boneless pigeon breasts or 2 boneless chicken thighs Salt, pepper 2 tablespoons butter 2 tablespoons finely chopped onion 1/2 cup dry white wine 1 pound perciatelli or bucatini 3/4 cup Parmigiano-Reggiano 1/2 pound mozzarella, cut in strips 2 hard-boiled eggs, chopped Season pork all over with salt and pepper to taste and parsley. In meat grinder or food processor, chop together onions, garlic and pancetta. Cook pork, ground pancetta mixture and olive oil in large casserole,preferably earthenware, covered over very low heat, turning meat only once, until onions begin to color, about 1 hour. Add red wine and cook, stirring occasionally. After about 2 hours, onions will be well-browned and most liquid will be evaporated. Raise heat to medium, add 2 to 3 tablespoons tomato paste and cook, stirring constantly, until tomato paste mixes in and becomes dark brown.Repeat, using 2 to 3 tablespoons at a time, until all tomato paste is used. Add tomato puree and 1/4 cup water, lower heat, cover and cook another 2 hours, adding water from time to time to keep sauce from drying out. When pork is tender enough that meat fork slides in easily, remove from sauce and set aside. Add sausage and continue cooking sauce 1 hour more.Sauce should be "dark, unctuous, shiny and thick." Combine flour and sugar in large mixing bowl and cut in butter. Beat egg yolks and salt until light and add, little at time, until flour mixture just holds together. Divide in 2 parts, 1 slightly smaller than other. Gather both into balls, flatten into discs, wrap tightly and refrigerate 1 hour. In small bowl, cover mushrooms with hot water. Set aside 1 hour. In large bowl, combine ground beef, egg, Parmigiano-Reggiano, parsley, salt and pepper to taste and bread crumbs. Form into walnut-sized meatballs. Melt butter in small skillet over medium-high heat and briefly fry chicken liver and heart just until cooked through, about 5 minutes. Remove and reserve. In large saute pan, cook pancetta and minced onion over low heat until soft, about 10 minutes, then add white wine. Cook until wine evaporates. After 10 minutes, add mushrooms and soaking liquid, tomato paste, cooked chicken liver and heart and meatballs. Simmer for 10 minutes, then set aside to cool.When cool, add peas. Season pigeon breasts with salt and pepper to taste and fry in butter on both sides until brown, 3 to 5 minutes. Add finely chopped onion and white wine and cook, covered, until wine evaporates. Cool breasts and cut into pieces. Roll out larger pastry ball into large circle and place in 9-inch springform pan. Gently push into corners to cover bottom and sides of pan and leave remainder draped outside. Cook perciatelli in rapidly boiling water until just tender. Dress with 1 cup ragu and 1/4 cup grated Parmigiano-Reggiano. Spread half of perciatelli over bottom of pan. Scatter pieces of pigeon breast over, then peas, meat mixture, then mozzarella, then hard-boiled eggs. Cover with 2 cups ragu and 1/4 cup Parmigiano-Reggiano, then another layer of sauced perciatelli. Finally, cover everything with remaining 1 cup ragu and remaining Parmigiano-Reggiano. Roll out smaller pastry ball and drape over top of pie. Trim to fit just inside of pan and fold excess from bottom crust over top. Crimp to seal, making sure edges are inside of springform rim. Bake at 400 degrees until brown and firm, about 45 minutes. Set aside to cool for 10 minutes before unmolding and serving. Makes 10 to 12 servings.