The traditional food products of Italy are world treasures. From aged balsamic vinegar to creamy buffalo-milk mozzarella, from Parmigiano-Reggiano to mellow extra-virgin olive oil, these classic ingredients, lovingly crafted for centuries, form the backbone of a great cuisine. Pamela Sheldon Johns's Italian Food Artisans introduces readers to the men and women who, despite the press of modern industrialization, make these edible wonders today
Azienda Agrituristica Seliano is the estate of Cecilia Baratta BelleIii, located near the Magna Grecian ruins of Paestum. The Bellelli family has owned this property since 1840. Today the nineteenth-century guest house is a welcome stop for visitors, especially when Cecilia is in the kitchen. This elaborate timbale is a main dish usually served only on festive occasions. It can be made ahead and served at room temperature.
Serves: 10
For the sauce:
2 ounces dried porcini, soaked in 1 cup warm water to soften for 20 minutes
1 cup extra-virgin olive oil
7 ounces prosciutto, finely chopped
1 clove garlic, minced
1 onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
1 pound ground veal and/or pork
3 tablespoons tomato paste
Salt and freshly ground pepper to taste
For the meatballs:
1/2 pound ground veal and/or pork
l egg
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons minced fresh flat-leaf parsley
2 slices day-old country-style bread, soaked in 1 cup milk
1 pound caciocavallo cheese, sliced 1/4 inch thick
4 hard-boiled eggs, peeled and sliced 1/4 inch thick
1 egg, lightly beaten, for egg wash
To make the sauce, drain the mushrooms, reserving the liquid. Chop the mushrooms coarsely and set aside. Strain the liquid through a sieve lined with cheesecloth and set aside separately.
In a large skillet over medium-high heat, warm the olive oil. Add the prosciutto and saute until softened, but not browned, 2 to 3 minutes. Add the garlic, onion, carrot, and celery and saute until golden brown, 3 to 4 minutes longer. Add the mushrooms and the ground meat to the pan and cook, stirring, until the mixture is golden brown, 5 to 7 minutes. Add the mushroom soaking liquid and the tomato paste, stir well, reduce the heat to low, cover, and cook until slightly thickened, about 1 1/2 hours. Season with salt and pepper. Remove from the heat. Strain the sauce, reserving both the solids and the liquid. Set aside separately.
To make the meatballs, in a bowl, combine the ground meat, egg, Parmigiano-Reggiano cheese, parsley; and milk-soaked bread. Season with salt and pepper. Shape into balls 3/4 inch in diameter. Roll lightly in flour and set aside on a platter until ready to cook.
In a skillet, pour in olive oil to a depth of 1/2 inch. Place over medium-high heat until hot but not smoking. Add the meatballs and cook, turning frequently until browned on all sides, 8 to 10 minutes. Using a slotted spoon, remove to paper towels to drain.
To make the pastry, in a large bowl, stir together the flour, sugar, and salt. With a pastry blender, cut the butter into the flour mixture until it is the consistency of coarse meal. Stir in the egg and just enough milk to bring the dough together. Divide the dough into 2 portions, one twice as large as the other. Flatten each portion into a disk and wrap separately in plastic wrap. Refrigerate for 1 hour or as long as 8 hours.
While the dough is chilling, prepare the pasta. Bring a large saucepan of water to a boil. Add the pasta and cook for 8 minutes, or about 2 minutes less than if you were cooking until al dente. Drain and place in a bowl with the liquid from the sauce. Add the Parmigiano-Reggiano cheese, stir to mix, and set aside to cool. When cool, stir in the eggs.
To assemble, preheat an oven to 350 degrees F.
On a floured work surface, roll out the larger ball of dough into a round is inch thick. Transfer the round to a 12-inch springform pan, pressing the dough gently into the bottom and sides. Trim the edges, leaving a 1/4-inch overhang.
Spoon the reserved meat-vegetable solids from the sauce into the dough-lined pan. On top of the meat, layer one-fourth each of the caciocavallo, the hard-boiled egg slices, the meatballs, and then the pasta. Repeat the layers three more times to fill the pan.
Roll out the remaining dough 1/8 inch thick and use to cover the timballo, pinching the edges together with the overhang of the bottom crust to seal. Brush the top with the egg wash. Chill for at least 30 minutes or as long as 2 hours.
Bake until golden brown, about 45 minutes. Remove to a wire rack to cool for 10 minutes, then release the ring and slide the timballo onto a serving platter. Serve at once, warm, or at room temperature, cut into wedges.
