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Timpano 01

This Timpano 01 recipe uses Boneless Pork Butt In, Onions Quartered, Garlic, Olive Oil, and Tomato Puree. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 lb
• 1 lb
• 2 clove
• 1/4 cup
• 1 cup
• 3 1/3 cup
• 1/2 cup
• 1 cup
• 1 1/2 tsp
• 1/2 lb
• 1/4 cup
• 1/2 cup
• 1 tbsp
• 1/3 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 3/4 cup

Method (preview)

1. 1

   Season pork all over with salt and pepper to taste and parsley.

2. 2

   In meat grinder or food processor, chop together onions, garlic and pancetta.

3. 3

   Cook pork, ground pancetta mixture and olive oil in large casserole,preferably earthenware, covered over very low heat, turning meat only once, until onions begin to color, about 1 hour.

4. 4

   Add red wine and cook, stirring occasionally. After about 2 hours, onions will be well-browned and most liquid will be evaporated.

5. 5

   When pork is tender enough that meat fork slides in easily, remove from sauce and set aside.

6. 6

   Add sausage and continue cooking sauce 1 hour more.

7. 7

   Sauce should be "dark, unctuous, shiny and thick."

8. 8

   Combine flour and sugar in large mixing bowl and cut in butter.

9. 9

   Beat egg yolks and salt until light and add, little at time, until flour mixture just holds together.

10. 10

    Divide in 2 parts, 1 slightly smaller than other.

11. 11

    Gather both into balls, flatten into discs, wrap tightly and refrigerate 1 hour.

12. 12

    In small bowl, cover mushrooms with hot water. Set aside 1 hour.

13. 13

    In large bowl, combine ground beef, egg, Parmigiano-Reggiano, parsley, salt and pepper to taste and bread crumbs.

14. 14

    Form into walnut-sized meatballs.

15. 15

    Melt butter in small skillet over medium-high heat and briefly fry chicken liver and heart just until cooked through, about 5 minutes.

16. 16

    Remove and reserve.

17. 17

    In large saute pan, cook pancetta and minced onion over low heat until soft, about 10 minutes, then add white wine.

18. 18

    Cook until wine evaporates.

19. 19

    After 10 minutes, add mushrooms and soaking liquid, tomato paste, cooked chicken liver and heart and meatballs.

20. 20

    Simmer for 10 minutes, then set aside to cool.

21. 21

    When cool, add peas.

22. 22

    Season pigeon breasts with salt and pepper to taste and fry in butter on both sides until brown, 3 to 5 minutes.

23. 23

    Add finely chopped onion and white wine and cook, covered, until wine evaporates.

24. 24

    Cool breasts and cut into pieces.

25. 25

    Roll out larger pastry ball into large circle and place in 9-inch springform pan.

26. 26

    Gently push into corners to cover bottom and sides of pan and leave remainder draped outside.

27. 27

    Cook perciatelli in rapidly boiling water until just tender.

28. 28

    Spread half of perciatelli over bottom of pan.

29. 29

    Cover with 2 cups ragu and 1/4 cup Parmigiano-Reggiano, then another layer of sauced perciatelli.

30. 30

    Finally, cover everything with remaining 1 cup ragu and remaining Parmigiano-Reggiano.

31. 31

    Roll out smaller pastry ball and drape over top of pie.

32. 32

    Trim to fit just inside of pan and fold excess from bottom crust over top.

33. 33

    Crimp to seal, making sure edges are inside of springform rim.

34. 34

    Bake at 400 degrees until brown and firm, about 45 minutes.

35. 35

    Set aside to cool for 10 minutes before unmolding and serving.