Timpano

By lromito

Ingredients

• Dough
• 2 1/2 cups all-purpose flour
• 6 ounces cold lard (substitute with butter or vegetable shortening)
• 4 egg yolks
• 1/2 teaspoon salt
• 1 teaspoon ice water (plus more if necessary)
• 2 tablespoons unsalted butter
• 1 1/2 cups toasted bread crumbs
• sausage ragu, without the peas
• besciamella sauce
• 2 cups freshly grated parmigiano-reggiano
• basil pesto
• 1/2 Neapolitan Meatballs
• 2 pound store-bought cheese tortellini

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

For the Dough: place the flour on a wooden work surface and make a well in the top. Cut the lard into 1/2-inch pieces and place in the center of the well with the yolks, 1/2 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 to 5 minutes. Wrap in plastic and set aside for 30 minutes.
Preheat the oven to 375°. Bring 6 quarts of water to a boil in a spaghetti pot and add salt.
For the Sauces: prepare 1 recipe of sausage ragu without peas. Set aside and keep warm.
Prepare 1 recipe of Besciamella Sauce. Whisk in the Parmigiano-Reggiano to combine. Set aside and keep warm.
Prepare 1 recipe of Basil Pesto. Set aside.
For the Meatballs: prepare 1 recipe of Neapolitan Meatballs. Form into small meatballs, about the size of the tortellini. Place on a sheet tray and set aside. In a large, heavy-bottomed skillet, heat an inch of oil over medium heat until almost smoking. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until browned on all sides. Set cooked meatballs aside.
Cook the tortellini until al dente, according to package instructions.
Divide the tortellini evenly between three bowls. Dress one of the bowls of tortellini with Sausage Ragu to coat. Add the meatballs to the second bowl of tortellini and dress with Besciamella Sauce to coat. Finally, dress the third bowl of the tortellini with Basil Pesto to coat.
To Assemble: roll out the dough into a large circle, about 1/4-inch thick. Butter a large metal bowl and dust with the breadcrumbs. Lay the dough in the bowl to line it completely, with a 1 1/2-inch edge hanging over the rim.
Place the Sausage Ragu-coated tortellini into the dough-lined bowl and spread into an even layer. Top with the Besciamella-coated mixture and spread into an even layer. Finally, pour the Basil Pesto-coated tortellini on top and spread into an even layer.
Fold the excess dough over the top of the filled bowl and press down gently. 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. Cut the timpano into wedges and serve with a drizzle of each of the three sauces. Serve with more freshly grated Parmigiano.
Tips:
- If the dough is too dry, add some more water.
- For a short cut, use store-bought puff pastry, pesto, alfredo sauce and marinara sauce!
- When making a baked pasta dish, use 25 to 30% more sauce so the noodles don't dry out.