Pasta, Old-Fashioned Style, To Cover Recipe - Cooking Index
Pasta, Old-Fashioned Style, To Cover Recipe - Cooking Index
| 2 1/2 cups | 156g / 5.5oz | Flour |
| 6 oz | 170g | Lard |
| 4 | Egg yolks | |
| 1/2 teaspoon | 2.5ml | Salt |
| A little ice water | ||
| 2 lbs | 908g / 32oz | Rigatoni or ziti pasta |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| The Condiments | ||
| Neapolitan Meat Sauce - (see recipe) | ||
| Neopolitan Meatballs - (see recipe) | ||
| Besciamela Sauce - (see recipe) | ||
| 1/2 lb | 227g / 8oz | Prosciutto crudo - cut 1/4" dice |
| Several gratings of nutmeg | ||
| 2 cups | 396g / 13oz | Freshly-grated Parmigiano-Reggiano |
| The Assembly | ||
| 1/2 cup | 99g / 3.5oz | Butter |
| 1 1/2 cups | 219g / 7.7oz | Toasted bread crumbs |
Make a well in the flour on a wooden work surface. 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. 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.
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. Remove from refreshing bath and toss with 2 tablespoons oil and set aside.
Preheat oven to 375 degrees.
Roll out the pasta frolla to 1/4-inch thick. Butter the metal bowl and dust with the bread crumbs. Lay the pasta frolla in to completely line all of the bowl plus 1 1/2 inches over the edge and set aside.
Mix half of the cooked rigatoni with 2 1/2 cups Ragu Napoletano, 1/2 cup of Parmigiano and set aside. Mix the remaining half of the cooked rigatoni with half of the Besciamela, 1/4 cup parmigiano, the prosciutto and a generous grating of nutmeg, and set aside.
Place the white mixed pasta into the mold and press down lightly. Sprinkle over with grated Parmigiano. Place the polpette over the white pasta carefully in a consistent layer and press carefully down. Sprinkle with Parmigiano. Place the red pasta over the Polpette and press down gently. 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.
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. Serve immediately with remaining Parmigiano on the side. This will be cut like a cake to serve.
This recipe yields 8 servings.
Description:
"{Pasta Al'Antica Per Timpano}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A10) - from the TV FOOD NETWORK
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