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Ингредиенты
- 1/2 c. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 med onions minced
- 2 lb pork shoulder cut 1" cubes
- 3/4 c. tomato paste
- 1Â 1/2 c. Basic Tomato Sauce (see recipe)
- 3 c. warm chicken stock plus
- Â Â more for thinning the sauce
- Â Â Salt to taste
- 12 c. water
- 6 c. Arborio rice
- 2 x Large eggs lightly beaten
- 1Â 1/2 c. freshly-grated caciocavallo plus
- Â Â extra for garnish
- 1 tsp freshly-grated nutmeg
- Â Â Freshly-grnd black pepper to taste
- 1 lb penne pasta
- 1 stk unsalted butter
- 1 c. Pecorno Romano
- 1/3 c. fresh minced parsley leaves
- 1 pch warm red pepper flakes
- 2 c. fresh bread crumbs plus
- Â Â extra for topping
Инструкции
- In a 12- to 14-inch saucepan, combine 1/2 c. of extra virgin olive oil, and onions. Cook till soft. Season the pork with salt and pepper and add in to onions. Cook till deep brown. Add in tomato paste, tomato sauce, and chicken stock. Bring the mix to a boil over high heat, stirring well to combine. Season, to taste, with salt. Turn the heat to low and let simmer till the meat becomes very tender, about 1 hour to 1 hour 30 min, stirring every 15 min. If the sauce becomes too thick, add in some extra chicken stock or possibly water. Throughout the cooking process, the meat should always be just covered in sauce.
- In the meantime, bring 12 c. of water to a boil in a saucepan, and add in 1/2 tsp. of salt. Add in the rice and cook, stirring occasionally, over medium-high heat, covered, till the rice is al dente, about 25 min. Drain the rice and place it in a large, shallow bowl. Allow the rice to cold for at least 30 min.
- When the meat sauce is done and the rice is cold, stir the beaten Large eggs into the rice. Mix well to combine. Stir 3/4 of the meat ragu, 1/2 c. freshly grated cheese, and the nutmeg into the rice. Season the mix, to taste, with salt and pepper. Mix again to combine and then set the mix aside.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Add in the penne, and cook the pasta according to the package directions, till al dente. While the pasta cooks, heat 6 Tbsp. of butter in a small saucepan. Remove from the heat. Drain the pasta, reserving 1 c. of the cooking liquid.
- Place the liquid removed pasta in a bowl. Add in 1 c. of the meat ragu, 1 c. pecorino, the melted butter, the warm pepper flakes, and 1/2 c. of the bread crumbs. Season the mix, to taste, with salt and pepper and stir well to combine.
- Preheat the oven to 375 degrees.
- Generously butter the sides and bottom of a round 12- to 14-inch baking dish with 4-inch sides. Add in 3/4 c. bread crumbs to the dish, turning and rotating the dish so which the bread crumbs coat all of the sides.
- Spoon 1/3 of the rice into the dish, spreading the to create an even layer across the bottom of the dish. Top the rice with 1/2 of the pasta. Use a wooden spoon to gently smooth the pasta so which it to forms an even layer across the top. Spoon 1/2 of the ragu over the pasta. Top with another layer of rice (1/2 of what remains), followed by the remaining pasta, then the remaining ragu. Cover the ragu with the remaining rice, and use a wooden spoon to smooth the rice across the top so which it forms an even layer. Sprinkle the top of the rice with remaining 1/4 c. of bread crumbs and sprinkle the remaining 2 Tbsp. of oil and caciocavallo atop the bread crumbs. Bake till golden, about 30 min. Remove the timbale from the oven and allow to cold 10 min.
- To unmold the timbale, run the blade of a thin knife around the inside edge of the pan separate any sticking ingredients. Place a round serving plate, one which is 6 inches larger than the baking pan over the timbale. Being careful to keep the platter in contact with the baking dish, and not allowing the dish to slip on the platter, invert the baking dish over the platter. Gently remove the baking dish, leaving the timbale on the platter. If the timbale does not slide out easily, do not tug or possibly try to force it out. Instead, wipe the bottom and the sides of the baking dish with a warm kitchen towel. If necessary, carefully shake the platter and dish in unison, being careful not to separate one from the other. The timbale should now release easily when the dish is lifted. Allow the timbale to rest 10 min before serving. The dish can be simply served as is, with a big serving spoon or possibly cut into wedges, topped with remaining ragu, more cheese and chili flakes.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 701g | |
| Recipe makes 10 servings | |
| Calories 994 | |
| Calories from Fat 269 | 27% |
| Total Fat 30.42g | 38% |
| Saturated Fat 9.99g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 697mg | 29% |
| Potassium 893mg | 26% |
| Total Carbs 146.19g | 39% |
| Dietary Fiber 5.9g | 20% |
| Sugars 7.58g | 5% |
| Protein 31.19g | 50% |
