Monday, August 24, 2009


So last night I braved the timpano for the first time, and it turned out great.  This is a very fun recipe, and if it turns out right, you will end up the big hero.  If not, well, it still tastes good.   By the way, there is no right or wrong for this, you can put anything in one of these.  I like different pastas because I think it makes a much more dramatic presentation.  

Pasta Crudo

3 cups all purpose flour
3 ounces cold butter cubed
4 ounces cold lard cubed
5 egg yolks
ice water

In a food processor, add the flour, butter, and lard.  Pulse until all are incorporated and the mixture resembles tiny little pebbles.  Add the egg yolks and pulse some more until all are incorporated.  Remove the mixture from the food processor to a stainless steel bowl.  Slowly add ice water a Tablespoon at a time until the dough comes together into a workable ball.  Turn out onto a floured surface and knead for 3 minutes.  Cover in plastic wrap and refrigerate for at least an hour.

Sauce One

2 oz unsalted butter
2 oz all purpose flour
2 cups milk
1 cup heavy cream
1/2 cup grated parmesan cheese
1/8 cup pesto sauce
2 egg yolks
cracked pepper

Melt your butter in a large sauce pan, and whisk in your flour.  Keep whisking until the flour takes on a wonderfully nutty aroma, and turns a slightly darker blonde.  This is called a blonde roux.  At this point whisk in your milk, continue to whisk as the mixture thickens.  Add your heavy cream and continue to whisk.  If the mixture becomes too thick, add more milk an 1/8 cup at a time until it no longer thickens past a nice saucy thickness.  Whisk in the cheese, pesto, and cracked pepper.  Remove from heat and quickly whisk in the egg yolks.  Tempering the eggs is not necessary. 

Sauce two

Two cups marinara sauce (recipe on blog)
2/3 cup whole milk ricotta cheese
1/4 cup chopped basil
2 cloves of crushed garlic
2 beaten eggs
1/4 cup grated parmesan cheese

Combine all ingredients together in a stainless steel bowl, no need to heat.

Remaining ingredients

1 lb cooked spaghetti
1 lb cooked rigatoni
1/2 lb sliced sharp provalone cheese
1/4 cup slice pepperoni
2 cups of quartered meatballs
1/4 cup sliced green Italian olives
6 sliced hard boiled eggs

Combine the pesto cream sauce with the spaghetti.  You may not need all of it.  Set aside the remaining sauce to garnish.  Combine the red sauce with the rigatoni.

On a well floured surface, roll the pasta crudo into a circle 1/4 inch thick.  Using a timpano mold, or a 5 quart dutch oven, or even a wide but shallow stainless steel bowl, drape the dough over the top of the cooking vessel, and tuck it neatly inside.  There will be a lot of overhang, don't worry about that.  Take a few of the provalone slices and layer them on the bottom.  Add about 2 cups of the red pasta, and put that on the next layer.  Sprinkle with some of the olives, add some slices of hard boiled eggs.  Add another layer of pasta, this time 2 cups of the spaghetti.  Smooth it out, and toss in the meatballs forming another layer.  Add more olives.  Add another 2 cups of the red pasta.  Smooth it out as best you can and add the second half of the eggs.  Cover the eggs with the remaining slices of provalone cheese.  Add 2 more cups of the spaghetti.  Cover with the pepperoni.  Now, fold the overhanging dough over the top of the pasta to completely cover.  If you need to patch it, don't worry it should work out OK.  Bake in a 425 degree oven for 45 minutes or until the dough is a beautiful golden brown.  

Remove from the oven and allow to cool for 15 minutes.  Put a serving plate upside down on top of the timpano, and invert, removing the baking dish.  Now, let it rest another 15 minutes before you slice into it.  If it cools it will stay together.  If not it will fall apart.  Slice, and serve on a plate drizzled with remaining white sauce and some marinara.  Garnish with a basil leaf.

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