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Timpano 03

Timpano 03 is built on Flour, Kosher Salt, Olive Oil, Water Divided, and Sharp Provolone Cheese Cut In By Inch. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Place flour, eggs, salt and olive oil in a stand mixer fitted with the dough hook. (A large capacity food processor may also be used.)

2. 2

   Add 3 tablespoons water and process.

3. 3

   Add water, 1 tablespoon at a time, up to 1/2 cup, until mixture comes together and forms a ball.

4. 4

   Turn dough out onto a lightly floured work surface and knead to make sure it is well-mixed. Set aside to rest for 5 minutes.

5. 5

   Generously grease timpano baking pan with butter and olive oil.

6. 6

   Fold dough in half and then in half again, to form a triangle, and place it in the pan.

7. 7

   Set aside.

8. 8

   Top with 6 cups pasta. (The ingredients should be about 1 inch below the rim of the pot.) Spoon 2 cups ragu over the pasta.

9. 9

   Pour beaten eggs over filling.

10. 10

    Fold pasta dough over filling to seal completely.

11. 11

    Trim away and discard any double layers of dough.

12. 12

    Bake about 1 hour until lightly browned.

13. 13

    Then cover with aluminum foil and bake about 30 minutes until timpano is cooked through and dough is golden brown (and reaches an internal temperature of 120 degrees).

14. 14

    Remove from oven and let rest for 30 or more minutes.

15. 15

    Grasp pan firmly and invert timpano onto a serving platter.

16. 16

    Remove pan and allow timpano to cool for 20 minutes.

17. 17

    Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom.

18. 18

    Arrange bread on a cookie sheet and allow it to dry out, uncovered, 3 days.

19. 19

    Place dried bread in a bowl; add warm water to cover.

20. 20

    Set aside 5 minutes until bread softens.

21. 21

    In another bowl, combine beef, parsley, garlic, egg, cheese, salt and pepper; use your hands to mix.

22. 22

    Remove and discard crust from bread.

23. 23

    Squeeze water out of bread and break it into small pieces.

24. 24

    Warm olive oil in a large frying pan set over medium-high heat.

25. 25

    Use a 1/2-teaspoon scoop to form 1/2-inch balls.

26. 26

    Cook 1 meatball 6 minutes until well-browned on all sides. (If the meatball sticks to the pan, it is not ready to be turned.) Taste meatball; adjust seasoning of remaining mixture.

27. 27

    Shape remaining meatballs and cook in small batches.

28. 28

    As each batch is completed, remove to a warmed serving plate.

29. 29

    Add to timpano as directed.

30. 30

    Warm olive oil in a stew pot set over medium-high heat.

31. 31

    Sear beef 10 minutes until brown on all sides.

32. 32

    Remove from pot and set aside in a bowl.

33. 33

    Add spareribs to pot and sear 10 minutes until they are brown on all sides.

34. 34

    Remove and set aside in bowl with beef. (If the pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)

35. 35

    Stir onions and garlic into pot.

36. 36

    Reduce heat to low and cook 5 minutes until onions begin to soften and lose their shape.

37. 37

    Stir in wine and scrape bottom of pot clean.

38. 38

    Add tomato paste.

39. 39

    Pour 1/2 cup warm water into can to loosen residual paste, then pour water into the pot.

40. 40

    Cook 2 minutes to warm through.

41. 41

    Add tomatoes along with 1 cup warm water.

42. 42

    Stir in basil and oregano.

43. 43

    Cover with lid slightly askew and simmer 30 minutes.

44. 44

    Return meat to pot, along with juices in bowl.

45. 45

    Cover with lid askew and simmer, stirring frequently, 2 hours until meat is tender and tomatoes are cooked.

46. 46

    If sauce becomes too thick, add warm water to the sauce, in 1/2-cup portions.

47. 47

    When using ragu in timpano, use only the sauce and serve the meat separately.

48. 48

    For the timpano, the sauce should be thin, so measure out 7 1/2 cups of prepared sauce and stir in 1/2 cup water before proceeding with the timpano.

49. 49

    Variation: Sweet Italian sausage may be added to this sauce. Saute it after the spareribs and then proceed with the recipe.