You may not know what Timpano is, but once you had the chance to try it you will never want anything else.
- 4 (28-ounce) cans whole peeled San Marzano tomatoes
- 1/4 cup extra-virgin olive oil, plus more for finishing.
- 4 tablespoons butter
- 8 cloves garlic, minced (about 3 tablespoons)
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 medium carrot, cut into large chunks
- 1 medium onion, split in half
- 1 large stem fresh basil
- 1 tsp anchovy paste (optional)
- Kosher salt and freshly ground black pepper
- Place tomatoes in a large bowl.
- Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain.
- Transfer 2 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4.
- Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted.
- Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes.
- Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute.
- Add tomatoes, carrot, onion, anchovies (if using) and basil, and stir to combine.
- Season lightly with salt and pepper. Bring to a simmer over high heat.
- Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
- Remove from heat.
- Using tongs, discard onion halves, carrots, and basil stems.
- Add reserved tomatoes to sauce and stir to combine.
- Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired.
- 6 ounces torn Italian bread
- 1/2 cup buttermilk, plus more as needed
- 1 medium onion, minced
- 4 cloves garlic, finely minced
- 4 ounces grated Parmigiano-Reggiano, grated
- 1/2 cup loosely packed fresh parsley leaves, minced
- 1 1/2 tablespoons kosher salt
- Freshly ground black pepper
- 4 ounces fatty pancetta, finely minced
- 4 large egg yolks
- 1 tablespoon fresh minced oregano
- 1/2 cup homemade veal demi glace (or chicken stock with 4 packets unflavored gelatin)
- 1 pound ground chuck
- 1/2 pound ground short rib
- 1 pound ground pork
- 1 pound ground veal
- (Optional, if using whole pieces of meat) Cut meat into 1-inch cubes and place on a parchment-lined baking sheet, and freeze for about 15 minutes or until meat is firm around the edges.
- Place in a food processor with a chilled blade, and pulse until meat is pebbly-ground.
- In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes.
- Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more buttermilk 1 tablespoon at a time until bread is moist throughout.
- Add onion, garlic, Parmigiano-Reggiano, parsley, salt, pepper, pancetta, egg yolks, oregano, and demi glace to bread/buttermilk mixture.
- Set mixer bowl in stand mixer and attach paddle.
- Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary.
- Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.
- Remove bowl from stand mixer and add remaining beef and pork.
- Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork and thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.
- Preheat 3 tablespoons leaf lard in a large cast iron skillet, and sear meatballs on all sides before adding to sauce during its final hour of cooking.
- 10 ounces tipo 00 flour
- 2 large eggs plus 4 egg yolks
- 2 tablespoons olive oil
- Form the flour into a mound with a well in the center big enough to fit the eggs.
- Crack the eggs into the well and beat with an fork until a slurry is formed.
- Use a bench scraper or your hands to combine into a loose dough - knead for about 5 minutes or until smooth and not tacky.
- Wrap the dough tightly in plastic wrap and let rest for 30 minutes.
- Divide the dough into 6 equal pieces and roll them out so they are thin enough to see the outline of your hand through the dough.
- Using a pasta or pizza cutter, cut the dough into 2" squares, and place on a gnocchi striper, rolling into garganelli with a thin wooden dowel.
- Pinch the end of each piece.
- Line a baking sheet with a linen towel and dust with flour and neatly stack the garganelli next to each other.
- Allow to dry for 12-24 hours.
- 15 ounces tipo 00 flour
- 2 whole eggs plus 6 egg yolks
- 3 tablespoons olive oil
- 2 tsp kosher salt
- 2 tbsp olive oil
- 2 tbsp butter
- 1 lb Genoa salami, sliced into 1/2" rounds
- 1/2lb grated aged provolone
- 1 lb low-moisture mozzarella, cut into cubes
- 12 hard-boiled eggs, cut in half
- Meatballs (see above)
- Red Sauce (see above)
- Garganelli, par-boiled, cooled, and drained (see above)
- Whole nutmeg, grated
- Begin by pouring the flour onto a kitchen counter, making a large well in the center, and pouring the eggs into it.
- Beat with a fork until a slurry is formed, and use a bench scraper or your hands to bring together a loose pasta dough.
- Knead for about 5 minutes or until the dough is smooth and not tacky, wrap in plastic wrap, and let rest for 30 minutes.
- Unwrap dough, dust with flour, and on a well-floured surface, begin rolling out into one large disc.
- Flour as necessary, and use the rolling pin to flip once it gets too large to pick up.
- Preheat oven to 375F.
- Thoroughly grease a 6-quart dutch oven with both olive oil and butter.
- Gently drape pasta round over top, and lift/stretch/push down into the cooking vessel.
- Begin the filling process with a layer of pasta, then sauce, then eggs, meatballs, cheeses, salami, and repeat until all fillings are used up and timpano is filled to the brim.
- Press down lightly, and grate some extra provolone on top to help seal everything inside.
- Fold the flaps of dough up from the sides and seal the "bottom" of the timpano closed.
- Cover and place in oven for about 2 hours, or until internal temperature registers 125F.
- Let rest for at least 30 minutes, ideally 90.
- When ready to take out, place a large cutting board over top of the dutch oven, and use it to invert the timpano.
- Gently turn the dutch oven, lifting off the top.
- Cut into slices, serve atop a warm pool of sauce, and grate fresh nutmeg over top.