Dough
- 2 1/2 cups all-purpose flour
- 6 ounces lard or butter or vegetable shortening
- 4 egg yolks
- 1/2 teaspoon kosher salt ((end of dough ingredients)
- 2 tablespoons unsalted butter
- 1 1/2 cups toasted breadcrumbs (4 ounces)
- 2 lbs rigatoni pasta or ziti pasta
- 2 tablespoons extra-virgin olive oil
- 2 1/2 cups ragu napoletano neapolitan meat pasta sauce (I use Ragu Napoletano (Neapolitan Meat Sauce))
- 2 cups freshly grated parmigiano-reggiano cheese
- 1-1 1/2 cup bechamel sauce (I use Besciamella Sauce)
- 1/2 lb prosciutto, crudo cut into 1/4 inch dice
- 3 gratings nutmeg
- 12 polpette alla napoletana neapolitan meatballs (use Polpette Alla Napoletana (Neapolitan Meatballs)
- To make the dough: Place the flour on a wooden work surface, make a well in the top.
- Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water. Mix well with the tips of your fingers to form a lumpy mass. Bring together as a dough and knead for 4-5 minutes. Wrap in plastic and set aside.
- Preheat oven to 375-degrees. Bring 6 quarts of water to a boil in a spaghetti pot and add 2 tablespoons of salt.
- Roll out pasta to a large circle ¼-inch thick. Butter the metal bowl and dust thickly with the toasted bread crumbs. Lay the pasta in the bowl to line it completely, with a 1 ½-inch edge hanging over the rim.
- Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions. Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.Toss with olive oil, and set aside.
- Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside. Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg.(Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly. Sprinkle with some of the grated Parmigiano, I added a good layer.Arrange the meatballs on top in an even layer, and press down carefully. Sprinkle with more Parmigiano. Spread the meat-sauced pasta over the meatballs and press down gently.
- Fold the extra pasta over the whole thing, and press gently to seal. Cover the open top with foil and bake for 1 hour 20 minutes.
- Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl. Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.
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