Timpano Di Maccheroni The Mythic Pasta Dome Recipes

TIMPANO DI MACCHERONI (THE MYTHIC PASTA DOME)

Steps:

• 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.
• Roll out pasta to a large circle ¼-inch thick.
• Butter the metal bowl and dust thickly with the toasted bread crumbs.
• Line the buttered dish completely with the sheet of pasta, with a 1 ½-inch edge overhang.
• Boil 6 quarts of water in a large pasta pot, then add 2 Tablespoons of salt.
• Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions state.
• 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 again.
• 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.
• (Mine slid right out without a problem.) Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.

POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)

Steps:

• In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
• Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).
• In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate.
• With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
• In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
• Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
• Add the tomato sauce and reduce the heat to a simmer.
• Cook all the meatballs for 30 minutes.
• Set aside and allow to cool; save the sauce for another use.