Stanley Tucci’s timpano recipe | Meals

The dough for timpano is rolled out into a skinny spherical, the diameter of which is decided by the pan you’re baking it in. Add collectively the diameter of the underside of the pan, the diameter of the highest of the pan, and twice the peak of the pan. The full will equal the approximate diameter wanted. The dough could also be kneaded prematurely and put aside, whilst you put together the pan, or refrigerated in a single day. Return it to room temperature earlier than rolling it out. It is very important grease the pan generously with butter and sprayed olive oil earlier than lining it with the dough. Greasing and lining the pan with the dough could also be finished whereas the pasta is cooking.

{Photograph}: Sophia Spring/The Observer

The meat utilized in getting ready the ragu is mostly served for dinner the evening earlier than the timpano is baked, as a result of nobody has room for something apart from salad after consuming timpano.

That is the normal manner the Tuccis make ragu. My maternal grandmother made a lighter model of this similar sauce. It requires spare ribs and stewing beef on this recipe, however totally different cuts could also be added relying on what’s available – pork chops, sausage, pig’s toes. It’s scrumptious with polpette (meatballs), which can be added to the sauce over the last half hour of cooking. The sauce could also be ready two days forward of serving. Refrigerate it in a single day and reheat earlier than tossing with the pasta. It could even be frozen with the meat and meatballs.

Serves 12-16
For the dough
plain flour 500g, plus extra for dusting
eggs 4 massive
sea salt 1 tsp
olive oil 3 tbsp
water 125m

To arrange the pan
butter
olive oil

For the filling
ziti 1.3kg, cooked very al dente (about half the time really helpful on the bundle) and drained
olive oil 2 tbsp
ragu Tucci 2 x recipe amount (see beneath), at room temperature
Genoa salami 800g, lower into 5mm x 10mm items, at room temperature
sharp provolone cheese 800g, lower into 5mm x 10mm cubes, at room temperature
hard-boiled massive eggs 12, shelled, quartered lengthwise, and every quarter lower in half to create chunks, at room temperature
meatballs 24 small, at room temperature
pecorino romano 100g, finely grated
eggs 6 massive, overwhelmed

For the ragu Tucci (sufficient for 8, make double for timpano)
olive oil 50ml
stewing beef 500g, trimmed of fats, rinsed, patted dry and lower into medium-sized items
country-style spare ribs 500g, trimmed of fats, lower in half, rinsed and patted dry
onions 115g, roughly chopped
garlic 3 cloves, roughly chopped
dry crimson wine 125ml
tomato puree 175g
heat water 375ml, plus extra as wanted
complete plum tomatoes 5 x 400g tins, handed via a meals mill or pureed in a blender
contemporary basil leaves 1 tbsp
contemporary oregano leaves chopped, or 1 teaspoon dried

Jay Rayner and Stanley Tucci line a baking dish with pasta-pastry
Lining the baking dish. {Photograph}: Sophia Spring/The Observer

To make the ragu, heat the olive oil in a stew pot set over a medium-high warmth. Sear the stewing beef till brown on all sides, about 10 minutes. Take away from the pot and put aside in a bowl. Add the spare ribs to the pot and sear till they’re brown on all sides, about 10 minutes. Take away the ribs and put aside within the bowl with the stewing beef. (In case your pot is large enough to carry all of the meat in a single layer, it could be cooked on the similar time.)

Stir the onions and garlic into the pot. Cut back the warmth to low and cook dinner till the onions start to melt and lose their form, about 5 minutes. Stir within the wine, scraping the underside of the pot clear. Add the tomato puree. Pour 125ml of the nice and cozy water into one of many empty tomato tins to loosen any residual paste after which pour the water into the pot. Cook dinner to heat the paste via, about 2 minutes. Add the strained tomatoes together with the remaining 250ml of heat water. Stir within the basil and oregano. Cowl with the lid barely askew and simmer to sweeten the tomatoes, about half-hour.

Return the meat to the pot together with any juices which have gathered within the bowl. Cowl with the lid barely askew and simmer, stirring regularly, till the meat may be very tender and the tomatoes are cooked, about 2 hours. Heat water could also be added to the sauce, in 125ml parts, if the sauce turns into too thick. If in case you have made meatballs, they could be added over the last half hour of cooking. The meatballs will soften and take up a number of the sauce.

To make the dough, place the flour, eggs, salt and olive oil within the bowl of a stand mixer fitted with the dough hook. (A big-capacity meals processor may be used.) Add 3 tablespoons of the water and blend. Add extra water, 1 tablespoon at a time, till the combination comes collectively and kinds a ball. Flip the dough out on to a evenly floured work floor and knead to ensure it’s nicely combined, about 10 minutes. Put aside to relaxation for five minutes.

(To knead the dough by hand, combine the flour and salt collectively on a clear, dry work floor or pastry board. Kind the dry elements right into a mound after which make a nicely within the centre. Break the eggs into the centre of the nicely and beat them evenly with a fork. Stir in 3 tablespoons of the water. Use the fork to steadily incorporate a number of the dry elements into the egg combination. Proceed mixing the dry elements into the eggs, including the remaining water 1 tablespoon at a time. Knead the dough along with your arms to make a well-mixed, easy, dry dough. If the dough turns into too sticky, add extra flour. Put aside to relaxation for five minutes.)

Stanley Tucci  and Jay Rayner fill the timpano pie
Filling the pie. {Photograph}: Sophia Spring/The Observer

Flatten the dough out on a evenly floured work floor. Mud the highest of the dough with flour and roll it out, dusting with flour and flipping the dough over occasionally to maintain it from sticking to the board, till it’s about 2mm thick and the specified diameter.

Grease the timpano baking pan very generously with butter and olive oil in order that it’s nicely lubricated. Fold the dough in half after which in half once more to type a triangle and place it within the pan. Unfold the dough and organize it within the pan, gently urgent it in opposition to the underside and the facet and draping the additional dough over the facet. Put aside.

Preheat the oven to 160C fan/gasoline mark 4.

Take the filling, toss the drained pasta with the olive oil and permit it to chill barely earlier than tossing with 1 / 4 of the ragu. Distribute a few quarter of the pasta over the dough on the underside of the timpano. Prime with 1 / 4 of the salami, 1 / 4 of the provolone, 3 of the hard-boiled eggs, 1 / 4 of the meatballs and a 3rd of the pecorino cheese. Pour one other quarter of the ragu over these elements. Repeat this course of to create further layers utilizing an equal quantity of every ingredient till they’ve come inside 2cm of the highest of the pan, ending with a remaining layer of the ragu. Pour the overwhelmed eggs over the filling. Fold the dough over the filling to seal fully. Trim away and discard any overlapping dough. Ensure that the timpano is tightly sealed. For those who discover any small openings, lower a bit of the trimmed dough to suit over the opening, utilizing a small quantity of water to moisten the scraps to make sure a good seal has been made.

Bake till evenly browned, about 1 hour. Then cowl with aluminium foil and proceed baking till the dough is golden brown and the timpano is cooked via (and reaches an inside temperature of 48C), about half-hour. Take away from the oven and permit to relaxation for half-hour to chill and contract earlier than trying to take away from the pan. (The baked timpano shouldn’t adhere to the pan. To check, gently shake the pan to the left after which to the proper. It ought to spin barely within the pan. If any half continues to be connected, rigorously detach with a knife.)

To take away the timpano from the pan, place a baking sheet or skinny reducing board that’s massive sufficient to cowl all the diameter of the pan on high of the timpano. Grasp the baking sheet or reducing board and the rim of the timpano pan firmly and invert the timpano. Take away the pan and permit the timpano to chill for half-hour extra.

Stanley Tucci & Jay Rayner for The Observer Food Monthly Grooming: JoJo Dutton Food styling: Liberty Greene Fennell
{Photograph}: Sophia Spring/The Observer

Utilizing an extended, sharp knife, lower a circle roughly 8cm in diameter within the centre of the timpano, ensuring to chop right through to the underside. Then slice the timpano into particular person parts as you’d a pie, leaving the centre circle as a help for the remaining items. The lower items ought to maintain collectively, revealing the built-up layers of nice stuff.

Recipe tailored from Taste by Stanley Tucci (Penguin Books Ltd, £20). To help The Guardian and Observer, order your copy at guardianbookshop.com. Supply costs could apply

Supply by [author_name]

Leave a Reply

Your email address will not be published. Required fields are marked *