In honor of the 78th Golden Globes airing tonight, our head chef Joëlle Néderlants created three recipes for foods inspired by cinema of years past – and they're rounded out with a solid cocktail.
Darkest Hour (2017)
Prime Minister Winston Churchill, who was known as the “British Bulldog,” is portrayed by Gary Oldman. His drink of choice was whisky with a touch of Vermouth and Cynar.
The Bulldog Cocktail
Serves 1
Skill Level: Easy
Time 5: minutes
Ingredients:
1 oz. whisky
1 oz. white Vermouth
1 oz. Cynar
In a shaker, mix the whisky, white Vermouth and Cynar with a bit of ice. Serve on the rocks.
Big Night (1996)
In the film co-directed by Campbell Scott and Stanley Tucci, the only thing standing between two Italian brothers and bankruptcy is their timballo.
Timballo di Maccheroni
Serves 6
Skill Level: Advanced
Time 6: hours
Ingredients:
For the filling
14 oz. tomato purée
¾ lb. lean pork
¾ 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 top crust
2 ½ 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 them 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 when 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 top 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 it’s paper thin and use it to line a greased 8” hemisphere mold. In it, layer the maccheroni, the hard-boiled eggs, the meatballs, and the 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 timballo cool slightly in its mold, then turn upside-down onto a platter and serve.
The Post (2017)
When Tom Hanks invites the Washington Post’s editors for dinner to discuss publishing the Pentagon Papers, his wife prepares this pasta.
Spaghetti with Lamb and Cumin Ragù
Serves 4
Skill Level: Easy
Time: 50 minutes
Ingredients:
¾ lb. spaghetti
14 oz. tomato purée
12 oz. boneless lamb
1 small onion
1 crushed, unpeeled garlic
clove
cumin – mint
parsley
red wine
extra-virgin olive oil
salt – pepper
Method:
Thinly slice the lamb, then cut into small pieces and tenderize with a knife. Mince the onion and let sweat in a saucepan with a drizzle of oil and the garlic clove. Add the meat and a pinch of cumin. Once browned, douse as desired with a splash of red wine, then add the tomato purée and salt, and cook for 20 minutes. Pepper to taste and season with minced mint and parsley. Boil the spaghetti and serve it with the ragù, garnishing with parsley and mint, a drizzle of oil, and a sprinkle of fresh ground pepper.
Waitress (2007)
At Joe’s Pie Diner, Jenna is the team’s most creative pastry chef. Every day she creates new pies that win the heart of the audience and her doctor.
Chocolate Raspberry Crostata
Serves 6
Skill Level: Intermediate
Time: 1 hour and 10 minutes + 1 hour for resting
Ingredients:
For the pie crust
1 ⅔ cup flour
5 oz. unsalted butter, diced
⅔ cup sugar
4 tsp. almond flour
1 Tbsp. cocoa
1 large egg
salt
For the filling
10 oz. fresh cream
8 oz. dark chocolate
8 oz. raspberries
4 oz. blackberries
Method:
For the pie crust
Combine the flour, sugar, cocoa, almond flour, and a pinch of salt with the butter to make a crumbly mixture. Scoop it into a mound and mix in a whole egg and 1 tsp. water. Wrap the dough in plastic wrap and let rest in the refrigerator for 1 hour. Preheat the oven to 350°F. Roll the dough out until it’s paper-thin and use it to line an 8” shallow fluted pie pan with a removable bottom. Cover the dough with parchment paper and fill with pie weights or dried beans. Bake the crust on its own for 25-30 minutes, then remove the beans and paper, and let cool.
For the filling
Break the chocolate into pieces, melt it in a double-boiler, simmering low. Add the cream and let the ganache stand at room temperature until it begins to thicken. Then spread it in the crust and top with raspberries and blackberries.
Recipe: Joëlle Néderlants
Photography: Federico Miletto
Text: Valentina Vercelli and Sara Magro
Styling: Beatrice Prada