Food and cinema are two passions that have always been linked in a variety of ways. Both manage to take you on a voyage while standing (or sitting) still; both create unforgettable memories; both bring out some of our strongest emotions.
And if you remember the movie Big Night (1996), you’ll know why we were inspired to make this particular recipe!
In the 90s classic, co-directed by Campbell Scott and Stanley Tucci, the only thing standing between two Italian brothers and bankruptcy is their timballo. So make yourselves comfortable, turn off the lights. Camera... action!
The Recipe: Timballo di Maccheroni
Serves 6
Ingredients:
For the filling
14 oz tomato purée
3/4 lb lean pork
3/4 lb lean beef
12 oz maccheroni
7 oz aged provola, diced
3 oz pancetta
1 large egg
4 large eggs, hard-boiled
1 onion
Tomato paste
Flour
Red wine
Parsley
Fresh rosemary
Fresh thyme
Extra-virgin olive oil
Peanut oil
Salt
Pepper
For the crust
21/2 cups flour
5 oz. butter
1 Tbsp. granulated sugar
2 large egg yolks
Salt
Method:
For the filling
Mince the pancetta and onion separately, then brown for 5 minutes in a saucepan with 3 tbsp oil, 1 rosemary sprig, and a few thyme leaves.
Add the 2 pieces of whole meat and brown on both sides over a high flame for 5-6 minutes. Add 1/2 cup red wine, let simmer for a few minutes, then add the tomato purée and 2 tbsp tomato paste and cover. Cook for 2 hours and 30 minutes.
Then remove the lid and continue cooking for 1 hour and 30 minutes. Let cool. Setting aside the tomato sauce, remove the meat, cut it into pieces and grind together with 1 egg and 1 tbsp minced parsley, adding salt and pepper to taste. Shape into walnut-sized balls and pour enough peanut oil into a pan to cover while frying.
Roll them in the flour and fry for 1 minute. Drain on paper towels. Boil the maccheroni, draining it 3-4 minutes prior to the time indicated on the package, then cover with the tomato sauce.
For the crust:
Combine the butter, flour, sugar, and a pinch of salt into a sandy mixture. Mix it with 2 egg yolks and 2 tbsp water. Shape it into a smooth ball, cover, and let rest for 1 hour.
For the timballo:
Preheat the oven to 350°F. Cut the hard-boiled eggs into wedges. Roll the dough out until paper-thin and use it to line a greased 8” hinged mold. In the mold, layer maccheroni, hard-boiled eggs, meatballs, and provola, and top with another layer of maccheroni. Fold over the edges of the dough and gently press down to even its surface. Bake for around 1 hour.
Let the timbale cool slightly in its mold, then turn upside-down onto a platter and serve.
Recipe by Joelle Néderlants
Article originally published on La Cucina Italiana print magazine #2