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Timpano 04

Make Timpano 04 at home with Pasta Either Bucatini Or Perciatelli, Sweetbreads, Butter, Flour, and Sugar Or Less. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 lb
• 6 oz
• 5 tbsp
• 5 2/3 cup
• 1 cup
• 7/8 cup
• 3/8 cup

Method (preview)

1. 1

   Cook the maccheroni half way in salted water, drain them, and simmer them over a very low flame with the meat sauce of recipe number 2 until they have absorbed the sauce and are al dente.

2. 2

   If it comes out too stiff, add more milk; should it be too liquid return it to the fire and add another piece of butter rolled in flour.

3. 3

   Once you've heated the butter and flour, add the milk very slowly, while stirring.

4. 4

   The flour will bubble and expand; stir vigorously to keep lumps from forming.

5. 5

   Should they form anyway, reduce the flow of milk to a trickle until you've stirred them out.

6. 6

   Once you've added all the milk, stir the sauce slowly over a moderate flame until it thickens.

7. 7

   Depending upon what you plan to use it for, you may wish to season it with salt and pepper to taste.

8. 8

   Melt the butter and stir in the flour, then stir in the milk and, if you wish, salt and pepper.

9. 9

   Heat the sauce on high power for 1 minute and stir it briskly till most of the lumps are gone.

10. 10

    Heat it for five more minutes at medium power, stirring every minute or so.

11. 11

    Let it sit for a couple of minutes, and it's ready. Crema Pasticcera (Pastry cream) can also be made this way.]

12. 12

    Artusi's lead, keep in mind that you will have to double the volume of sugar listed here.]) and mix it with the flour; if the butter is stiff, moisten your hand and cream it on your work surface.

13. 13

    Make a dough with all the ingredients, handling it as little as possible, because otherwise it will, as cooks say, burn*; to avoid this you will be best off using a knife blade or a pastry blender to do the mixing.

14. 14

    If it^Rs more convenient for you to make the dough a day ahead, do so, for it won^Rt come to harm; it also improves with age after it is baked because it becomes steadily flakier.

15. 15

    To use it for crostate**, pastries, or whatever, roll it out with a smooth rolling pin, and then, for appearances sake, roll the upper side with a patterned rolling pin and brush it with egg yolk.