LOCATION: Recipes >> Pasta >> Timpano 01
TIMPANO DI MACCHERONI AL RAGU
1 1/2 pounds boneless pork butt, in 1 piece
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
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
1/2 pound ground beef
1/4 cup grated Parmigiano-Reggiano
1 sprig parsley, minced
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
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.
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