Here's episode 2 for your viewing pleasure (and episode 1 if you're so inclined, it's the Parks & Recreation burger cook-off), and here's the recipes!
RED SAUCE
INGREDIENTS
4 (28-ounce) cans whole peeled San Marzano tomatoes
1/4 cup extra-virgin olive oil, plus more for finishing.
4 tablespoons butter
8 cloves garlic, minced (about 3 tablespoons)
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1 medium carrot, cut into large chunks
1 medium onion, split in half
1 large stem fresh basil
1 tsp anchovy paste (optional)
Kosher salt and freshly ground black pepper
METHOD
1. Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain. Transfer 2 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4.
2. Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, anchovies (if using) and basil, and stir to combine. Season lightly with salt and pepper. Bring to a simmer over high heat.
3. Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
4. Remove from heat. Using tongs, discard onion halves, carrots, and basil stems. Add reserved tomatoes to sauce and stir to combine. Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired.
MEATBALLS
INGREDIENTS
6 ounces torn Italian bread
1/2 cup buttermilk, plus more as needed
1 medium onion, minced
4 cloves garlic, finely minced
4 ounces grated Parmigiano-Reggiano, grated
1/2 cup loosely packed fresh parsley leaves, minced
1 1/2 tablespoons kosher salt
Freshly ground black pepper
4 ounces fatty pancetta, finely minced
4 large egg yolks
1 tablespoon fresh minced oregano
1/2 cup homemade veal demi glace (or chicken stock with 4 packets unflavored gelatin)
1 pound ground chuck
1/2 pound ground short rib
1 pound ground pork
1 pound ground veal
MEHTOD
1. (Optional, if using whole pieces of meat) Cut meat into 1-inch cubes and place on a parchment-lined baking sheet, and freeze for about 15 minutes or until meat is firm around the edges. Place in a food processor with a chilled blade, and pulse until meat is pebbly-ground.
2. In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more buttermilk 1 tablespoon at a time until bread is moist throughout.
3. Add onion, garlic, Parmigiano-Reggiano, parsley, salt, pepper, pancetta, egg yolks, oregano, and demi glace to bread/buttermilk mixture.
4. Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.
5. Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork and thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.
6. Preheat 3 tablespoons leaf lard in a large cast iron skillet, and sear meatballs on all sides before adding to sauce during its final hour of cooking.
GARGANELLI
INGREDIENTS
10 ounces tipo 00 flour
2 large eggs plus 4 egg yolks
2 tablespoons olive oil
METHOD
1. Form the flour into a mound with a well in the center big enough to fit the eggs. Crack the eggs into the well and beat with an fork until a slurry is formed. Use a bench scraper or your hands to combine into a loose dough - knead for about 5 minutes or until smooth and not tacky.
2. Wrap the dough tightly in plastic wrap and let rest for 30 minutes.
3. Divide the dough into 6 equal pieces and roll them out so they are thin enough to see the outline of your hand through the dough.
4. Using a pasta or pizza cutter, cut the dough into 2" squares, and place on a gnocchi striper, rolling into garganelli with a thin wooden dowel. Pinch the end of each piece.
8. Line a baking sheet with a linen towel and dust with flour and neatly stack the garganelli next to each other.
9. Allow to dry for 12-24 hours.
TIMPANO
INGREDIENTS
15 ounces tipo 00 flour
2 whole eggs plus 6 egg yolks
3 tablespoons olive oil
2 tsp kosher salt
2 tbsp olive oil
2 tbsp butter
1 lb Genoa salami, sliced into 1/2" rounds
1/2lb grated aged provolone
1 lb low-moisture mozzarella, cut into cubes
12 hard-boiled eggs, cut in half
Meatballs (see above)
Red Sauce (see above)
Garganelli, par-boiled, cooled, and drained (see above)
Whole nutmeg, grated
METHOD
1. Begin by pouring the flour onto a kitchen counter, making a large well in the center, and pouring the eggs into it. Beat with a fork until a slurry is formed, and use a bench scraper or your hands to bring together a loose pasta dough. Knead for about 5 minutes or until the dough is smooth and not tacky, wrap in plastic wrap, and let rest for 30 minutes.
2. Unwrap dough, dust with flour, and on a well-floured surface, begin rolling out into one large disc. Flour as necessary, and use the rolling pin to flip once it gets too large to pick up.
3. Preheat oven to 375F. Thoroughly grease a 6-quart dutch oven with both olive oil and butter. Gently drape pasta round over top, and lift/stretch/push down into the cooking vessel.
4. Begin the filling process with a layer of pasta, then sauce, then eggs, meatballs, cheeses, salami, and repeat until all fillings are used up and timpano is filled to the brim. Press down lightly, and grate some extra provolone on top to help seal everything inside.
5. Fold the flaps of dough up from the sides and seal the "bottom" of the timpano closed. Cover and place in oven for about 2 hours, or until internal temperature registers 125F.
6. Let rest for at least 30 minutes, ideally 90. When ready to take out, place a large cutting board over top of the dutch oven, and use it to invert the timpano. Gently turn the dutch oven, lifting off the top. Cut into slices, serve atop a warm pool of sauce, and grate fresh nutmeg over top.
bon appetit
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