Pasta, Old-Fashioned Style, to Cover: Pasta al'Antica Per Timpano

Name: Pasta, Old-Fashioned Style, to Cover: Pasta al'Antica Per Timpano
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams beef chuck, cut into chunks; 710 milliliters day-old bread, cut into 1-inch cubes; 355 milliliters toasted bread crumbs; 118 milliliters butter; 5 Tbsps butter; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 pinch Pinch hot chile flakes; 4 egg yolks; 3 eggs, beaten; 59 milliliters extra virgin olive oil; 2 Tbsps extra virgin olive oil; 591 milliliters flour; 4 Tbsps flour; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 3 cloves garlic, minced; 4 garlic cloves, peeled and thinly sliced; 567 grams ground beef, preferably chuck; 8 servings A little ice water; 227 grams sweet Italian sausages; 710 milliliters milk; 1 teaspoons freshly grated nutmeg; 8 servings Several gratings nutmeg; 59 milliliters extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 1 Spanish onion, chopped in 1/4-inch dice; 473 milliliters freshly grated Parmigiano-Reggiano; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 177 milliliters pecorino, grated

Pasta, Old-Fashioned Style, to Cover: Pastan al'Antica Per Timpano might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains about 77g of protein, 106g of fat, and a total of 1940 calories. This recipe covers 63% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. If you have prosciutto crudo, ground beef, several gratings nutmeg, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place 6 quarts water in a spaghetti pot, bring to a boil and add 2 tablespoons salt. Drop pasta in and cook 2 minutes less than the package instructions, remove and refresh under cold running water until cool, 2 to 3 minutes.

Ingredients you will need

Spaghetti

Pasta

Water

Salt

Equipment you will use

Pot

Remove from refreshing bath and toss with 2 tablespoons oil and set aside.

Ingredients you will need

Cooking Oil

Preheat oven to 375 degrees F

Equipment you will use

Oven

Roll out the pasta frolla to 1/4-inch thick. Butter the metal bowl and dust with the bread crumbs.

Ingredients you will need

Breadcrumbs

Butter

Pasta

Roll

Equipment you will use

Bowl

Lay the pasta frolla in to completely line all of the bowl plus 1 1/2 inches over the edge and set aside.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Mix half of the cooked rigatoni with 2 1/2 cups Ragu Napoletano, 1/2 cup of Parmigiano and set aside.

Ingredients you will need

Cooked Rigatoni

Parmigiano Reggiano

Mix the remaining half of the cooked rigatoni with half of the besciamella, 1/4 cup parmigiano, the prosciutto and a generous grating of nutmeg, and set aside.

Ingredients you will need

Cooked Rigatoni

Parmigiano Reggiano

Prosciutto

Nutmeg

Place the white mixed pasta into the mold and press down lightly.

Ingredients you will need

Pasta

Sprinkle over with grated Parmigiano.

Ingredients you will need

Parmigiano Reggiano

Place the meatballs (polpette) over the white pasta carefully in a consistent layer and press carefully down.

Ingredients you will need

Meatballs

Pasta

Sprinkle with Parmigiano.

Ingredients you will need

Parmigiano Reggiano

Place the red pasta over the polpette and press down gently.

Ingredients you will need

Pasta

Fold the extra 1 1/2 inches of pasta frolla over the whole thing and press gently. Cover the open top with foil and place in oven to bake for 35 to 40 minutes.

Ingredients you will need

Pasta

Equipment you will use

Oven

Aluminum Foil

Remove from oven, remove foil, invert onto a large serving platter, and allow to rest 3 minutes. Carefully loosen the pasta around the base with a knife and knock with knuckles to remove from bowl.

Ingredients you will need

Pasta

Base

Equipment you will use

Knife

Bowl

Aluminum Foil

Oven

Serve immediately with remaining Parmigiano on the side. This will be cut like a cake to serve.

Ingredients you will need

Parmigiano Reggiano

Make a well in the flour on a wooden work surface.

Ingredients you will need

All Purpose Flour

Cut the lard into 1/4-inch pieces and place in the center of the well with the yolks, salt and a teaspoon of ice water.

Ingredients you will need

Water

Egg Yolk

Lard

Salt

Mix well with the tips of your fingers to form a lumpy mass. Bring together as a dough and knead for 4 to 5 minutes. Wrap in plastic and set aside.;

Ingredients you will need

Dough

Wrap

In a large pasta pot or Dutch oven, combine the veal, beef, onion, and oil over high heat and cook until meat is seared on all sides and meat juices have evaporated, 10 to 12 minutes.

Ingredients you will need

Onion

Pasta

Beef

Meat

Veal

Cooking Oil

Equipment you will use

Dutch Oven

Add the wine and cook, stirring constantly, until wine evaporates and meat is darker brown, about 5 minutes.

Ingredients you will need

Meat

Wine

Stir in the tomatoes, sausages, salt, and chile flakes. Reduce heat to simmer and cook 21/2 to 3 hours, stirring occasionally and skimming fat as necessary.

Ingredients you will need

Red Pepper Flakes