The Big Night timbale is a dish full of Italian flavors inspired by the most famous scene of the film to which it was dedicated.
The Big Night timbale is a hymn to Italian cuisine from the 1950s inspired by the famous film. During the most famous scene, the two Italian brothers land in the United States to relaunch their restaurant: it is here that they begin to prepare their timbale of pasta for the guests who await the arrival of Louis Prima.
But what is this dish really? The timbale, which goes from Sicily to the Big Night movie, is a pie made up of a savory pie crust stuffed with cooked pasta, meatballs, hard-boiled eggs and cheeses. The ingredients will vary according to the availability of the products you have at home and, of course, according to tastes. In short, a true mix of simple and genuine flavors , those of our dear Italy. The ideal to be served during holidays and special occasions to remember how much beauty is found in the foods of our Earth!
Preparation of the recipe for the Big Night timbale
- In a saucepan, simmer the lard, oil and thinly sliced onion over medium heat .
- Add 1 kg of meat and brown it evenly .
- Deglaze with the red wine and add the double tomato concentrate diluted with a glass of water.
- Then pour in the tomato puree and cook over low heat for about 2 hours, stirring often. Salt and pepper.
- When the sauce is ready , take the meat and chop it, then put it aside.
- Prepare the dough in a food processor: add the flour, 1 egg, 2 egg yolks, the icing sugar and a level spoonful of salt and knead.
- Add the water a little at a time until you get a homogeneous and workable mixture .
- Transfer the dough to a work surface and knead again until it forms a smooth dough , then let it rest in the fridge for at least an hour .
- Meanwhile , for the meatballs , mix the minced meat with 1 egg, 1 yolk, chopped parsley and breadcrumbs, together with white wine, salt and pepper.
- Form meatballs with the mixture and fry in hot oil , then lay them on absorbent paper when they are cooked.
- Boil 4 eggs and cook the garganelli al dente in boiling salted water.
- Drain the pasta and mix it with the sauce, butter and Parmesan, and let it cool.
- Grease and flour a 24cm diameter timbale mold and line it with 2/3 of the previously rolled thin dough.
- Arrange half the macaroni in the timbale, then the meatballs, diced provola, a few spoonfuls of tomato sauce and a sprinkling of grated Parmesan.
- Add the hard-boiled eggs cut into wedges and finally cover with the macaroni kept aside.
- Close the timbale with the remaining shortcrust pastry sealing the edges very well .
- Brush the surface of the timbale with a mixture of egg yolk and milk, and cook for about 30/35 minutes in a preheated oven at 180 ° C.
- Remove from the oven and let it cool for 15 minutes , then you can turn it upside down on a serving dish.
- Serve and slice your Big Night timbale directly at the table!
You can replace the provolone with mozzarella or with the cheeses you like best, and garganelli with celery rigati or penne. You can enrich the tomato sauce with 100 g of pancetta.
Big Night's timbale of pasta can be kept in the refrigerator for a couple of days .
You may also be interested in the recipe for Timballo alla Bonifacio VIII !
Riproduzione riservata © - WT
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