This dish, inspired by the comedy-drama "Big Night," has a cooking secret: the pancetta, combined with the lard, must sizzle, achieving a crispy consistency. The ground beef must then "pappulate" in the sauce, for a unique flavor!
From the episodes of Alessandro Borghese Kitchen Sound on Sky Uno HD, the recipe for Timballo di Pasta ARMANDO.
Ingredients for 4 people- 250 g of Rigatoni
- 200 g diced mozzarella
- 1 roll of shortcrust pastry
- 4 hard-boiled eggs
- For the ragù:
- 500 g of pork
- 250 g chopped onions
- 450g rolled pancetta, sliced
- 50 ml of oil
- 35 g of lard
- 250 g of tomato paste
- 300 g of tomato puree
- Salt and pepper to taste
- For the meatballs:
- 250 g of pork
- 1 sprig of chopped parsley
- 250 g of tomato puree
- Grated Parmesan cheese to taste
- Salt and pepper to taste
For the ragù, sauté chopped onion with lard and thinly sliced rolled pancetta. Once the onion is golden, add the tomato paste and tomato sauce. Bring the sauce to a boil, stir in the ground meat, and season with salt and pepper. Reduce the ragù for about an hour over low heat. For the meatballs, heat the tomato sauce in a small saucepan, seasoning with salt. Meanwhile, work the remaining ground meat with your hands, adding grated Parmesan cheese, pepper, salt, and a finely chopped sprig of parsley. Shape into balls and dip them in the tomato sauce. Bring the water to a boil and add the pasta. For the timbale shell, roll out the shortcrust pastry, using a little flour to help you out. Butter a bowl, sprinkle with flour, and line it with the shortcrust pastry, remembering to leave the edges loose. Drain the pasta and toss it with the ragù, stirring in a little grated Parmesan cheese. Dice the mozzarella and halve the hard-boiled eggs. Once you have all the ingredients, assemble your pasta timbale. Alternate the rigatoni, mozzarella, eggs, and meatballs until you reach the rim of the bowl. Bake at 180°C for 20 minutes. Once cooked, let the timbale cool before plating.
Garnish with some fragrant basil leaves!
