Pasticcio Recipe - Cooking Index
Pasticcio Recipe - Cooking Index
| 1 | Pie Crust - (see below) | |
| 1 | Tortellini - (see below) | |
| 1 | Meatballs - (see below) | |
| 1 | Ragu Bolognesi - (see below) | |
| 1 | Brown Chicken Stock - (see below) | |
| 3 | Eggs | |
| 1 | Besciamela - (see below) | |
| 1 cup | 198g / 7oz | Parmigiano-Reggiano |
| Egg wash | ||
| Pie Crust | ||
| 2 1/2 cups | 156g / 5.5oz | All-purpose flour |
| 2 1/2 | Very cold unsalted butter - cut small pieces | |
| 6 tablespoons | 90ml | Ice water - (to 9 tbspns) |
| 2 | Lemons - zest finely grated | |
| Tortellini Pasta Dough | ||
| 3 1/2 cups | 218g / 7.7oz | Flour - (to 4 cups) |
| 4 | Eggs | |
| 1/2 teaspoon | 2.5ml | Extra-virgin olive oil |
| Tortellini Filling | ||
| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 4 oz | 113g | Ground turkey |
| 4 oz | 113g | Ground veal |
| 4 oz | 113g | Ground pork shoulder |
| 4 oz | 113g | Prosciutto - finely diced |
| 4 oz | 113g | Mortadella - finely diced |
| 1 | Egg - beaten | |
| 1 cup | 198g / 7oz | Grated Parmigiano-Reggiano |
| 1/8 teaspoon | 0.6ml | Nutmeg |
| Ragu Bolognesi | ||
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 4 tablespoons | 60ml | Butter |
| 2 tablespoons | 30ml | Onions - finely chopped (medium) |
| 4 | Celery stalks - finely chopped | |
| 1 | Carrot - scraped, chopped fin | |
| 5 | Garlic cloves - sliced | |
| 1 lb | 454g / 16oz | Ground veal |
| 1 lb | 454g / 16oz | Ground pork |
| 1/2 lb | 227g / 8oz | Ground be - ground |
| 1 | Whole peeled tomatoes - (16 oz) - crushed by hand, | |
| With the juices | ||
| 1/2 cup | 118ml | Milk |
| 1 cup | 237ml | Dry white wine |
| 2 cups | 474ml | Brodo or Brown Chicken Stock - (see below) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Besciamela | ||
| 5 tablespoons | 75ml | Butter |
| 4 tablespoons | 60ml | Flour |
| 3 cups | 711ml | Milk |
| 2 teaspoons | 10ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-grated nutmeg |
| Brown Chicken Stock | ||
| Bones, wings, scraps of 3 whole chickens - excess fat removed | ||
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 3 | Carrots - coarsely chopped | |
| 2 | Onions - coarsely chopped | |
| 4 | Celery ribs - coarsely chopped | |
| 1 tablespoon | 15ml | Black peppercorns |
| 1 | Parsley stems | |
| 2 tablespoons | 30ml | Tomato paste |
| Meatballs | ||
| 3 cups | 711ml | Day-old bread cut in 1" cubes |
| 3/4 lb | 340g / 11oz | Ground pork |
| 1/4 lb | 113g / 4oz | Ground beef |
| 3 | Eggs - beaten | |
| 3 | Garlic cloves - minced | |
| 3/4 cup | 148g / 5.2oz | Parmigiano-Reggiano |
| 1/4 cup | 36g / 1.3oz | Finely-chopped Italian parsley |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/4 cup | 59ml | Extra-virgin olive oil |
For the Pie Crust: In a large bowl combine the flour, lemon zest and butter with a pastry blender, your finger, or in a food processor until it resembles a coarse meal. Add enough water so that the dough just comes together, divide the dough into 2 equal pieces and wrap each piece in plastic. Allow to rest in the refrigerator for 1 hour.
For the Tortellini: Make the Pasta Dough. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.
For the Tortellini Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides. Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices. Add the prosciutto and mortadella and cook for 5 minutes more. Remove from heat and allow to cool. Place in a food processor and mix to combine. Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again. Set aside in the refrigerator until ready to use.
To make the Tortellini: Roll the tortellini pasta into sheets using a pasta machine. For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.
Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate. Reserve for later assembly.
For the Ragu Bolognesi: In a 6- to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, celery, carrot and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes.
Add tomatoes and simmer 15 minutes. Add the milk and simmer until reduced to nothing, about 10 minutes. Add the wine and brodo, bring to a boil, lower the heat and simmer over for 2 to 2 1/2 hours. Season with salt and pepper to taste and remove from heat. (Makes 6 1/2 cups)
For the Besciamela: In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside. (Makes 3 cups)
For the Brown Chicken Stock: In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve. Add the carrots, onions and celery and cook until soft and browned. Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, reduce to a simmer and allow to cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat. After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside to be used to cook the tortellini.
For Meat Balls: In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to remove excess moisture.
In a large bowl, combine the bread, pork, beef, eggs, garlic, Parmigiano, parsley, salt and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 25 to 28 meatballs, each about golf ball size.
In a large, heavy-bottomed skillet heat the oil until almost smoking. Add the meatballs. Working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes. Drain on paper towels to remove excess oil. Reserve browned meatballs for assembly.
To assemble the Pasticcio: Preheat the oven to 350 degrees.
Roll out the pie crust dough to 2 (14-inch) ovals, and each 1/8-inch thick. Wrap in plastic and reserve both crusts in the refrigerator.
Bring the chicken stock to a rapid boil. Cook all of the tortellini in the stock for about 4 to 5 minutes, or until the pasta is al dente. Drain the tortellini and gently toss with the Ragu Bolognesi, just to coat. Add 3 whole eggs to the tortellini mixture so as to bind. Carefully incorporate the eggs so as not to damage the integrity of the tortellini. Reserve this mixture for the assembly.
Working in layers, place 1 of the crusts in the bottom of a 2 1/2-quart, oval casserole dish. Allow the edge of the crust to drape over the sides of the dish. Place 1/2 of the meatballs on the bottom of the casserole dish. Spoon 1/2 of the tortellini mixture on top of the meatballs. Drizzle 1 cup of the besciamela sauce on top of the pasta. Next, sprinkle 1/2 of the cheese on top. Pour the rest of the tortellini mixture into the casserole dish. Place the rest of the meatballs on top of the pasta. Drizzle the remaining besciamela on top of the meatballs. Sprinkle the remaining Parmigiano on the top.
Top the casserole with the second pie crust. Crimp the top and bottom piecrust edges together. Create a vent on the top layer of crust with a sharp knife. Brush the top of the pasticcio with an egg wash made from one beaten egg and 1 teaspoon of milk.
Bake in the oven for 1 hour and 20 minutes, or until the crust is a deep golden brown. Let rest 15 minutes before serving.
This recipe yields 10 to 12 servings.
Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1A02) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.