The Best Thing Ever Invented

Seriously. I say it every time I make. So does every one else. Admittedly it's a lot of work... but it is so phenomenal, it's worth it. In the words of Ferris Bueller, "It is so choice." There are many parts you can make ahead of time, so the work isn't really an issue. It is the perfect piece de resistance for any holiday gathering. It is TIMBALLO!

Have you seen the movie Big Night starring Stanley Tucci? In the story of two Italian brothers trying to make it in America as restaurateurs this amazing...er...dish..if it can be called that, is the grand finale of a meal that has lasted well into the night and consisted of multiple courses. The crowd of beached diners break out in spontaneous applause at it's unveiling and you will too, provided you aren't the type with inhibitions regarding applauding food.

There are many types and styles of Timballo and just about anyone who has experienced it will wax eloquent if given half a chance (just google it and read the ensuing declarations of love), but I am partial this one...having never tried any others. It's just that good. I would like to say that some day I'll try some of the others, but I can't promise that when this is what they will be serving in heaven.

There are several steps and the recipe is broken up accordingly. The making of the pastry for the crust, the making of the sauce, the making of the meatballs, hard boiling eggs, making pasta.

Give it a try, you will not be sorry, and please don't be put off by the length of the ingredient list and instructions!

For the Sauce

2 oz dried porcini, soaked in 1 cup warm water for 20 minutes

1 cup evoo

7 oz prosciutto, finely chopped

1 clove garlic

1 onion, diced

1 carrot, diced

1 celery stalk, diced

1 pound ground veal or pork or a combo of the two

3 Tablespoons tomato paste

Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and set aside. Strain the liquid through a cheesecloth-lined sieve and set aside.

In a large skillet, warm the olive oil over medium-high heat. Add the prosciutto and saute until softened, but not browned, 2-3 minutes. Add the garlic, carrot, onion and celery and saute until golden, 3-4 minutes. Add the mushrooms and the ground meat to the pan and cook, stirring until cooked, 5-7 minutes. Add the mushroom soaking liquid, the tomato paste, stir well, reduce heat to low and cook, covered until slightly thickened, about 1.5 hours. Remove from heat, strain the sauce reserving both the solids and the liquid. Set aside.

(BTW, the above sauce would be magnificent over home made pasta).

For the Pastry

2 3/8 Cups (10.5 oz) unbleached all-purpose flour

2 teaspoons sugar

2 teaspoons salt

7 Tablespoons cold, unsalted butter

1 egg, lightly beaten

About 3 Tablespoons milk

In a large bowl stir together the flour, sugar and salt. With a pastry cutter cut in the butter until the flour 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 (these will be the top and the bottom/sides of the crust). Flatten each ball into a disk and wrap separately in plastic wrap. Refrigerate for 1 hour (imperative) and up to 8 hours.

For the meatballs

1/2 pound ground pork or veal or a combo

1 egg

1/4 Cup grated Parmesan cheese

2 Tablespoons minced flat leaf parsley

2 slices day-old country bread, soaked in 1 Cup milk

Flour for dredging

Olive oil for frying

In a bowl combine the meat, egg, Parmesan, parsley and milk-soaked bread. Season with S &P. Shape into balls 3/4 inch in diameter. Roll lightly in flour. In a skillet pour olive oil to a depth of 1/2 inch. Place over medium-high heat and warm until hot but not smoking. Add the meatballs and cook, turning frequently until browned on all sides, about 8-10 minutes. Transfer to paper towels.

For the Pasta

1 pound zitone or penne

1/2 Cup grated Parmesan cheese

2 eggs, lightly beaten

If you're a die hard foodie, you might make your pasta from scratch, but never fear, a high-quality store bought pasta will be just fine

Cook the pasta in salted, boiling water for for about 8 minutes--or about 2 minutes less than you would if you were cooking it al dente. Drain and place in a bowl. Add the liquid from the meat sauce and the cheese. Set aside to cool, and then when cool, stir in the eggs.

For Assembly

1 pound caciocavallo cheese, sliced 1/4 inch thick (provolone is a good, easy to find alternative)

4 hard boiled eggs, sliced (you'll think this is weird but it's good--have faith!)

1 egg, lightly beaten for egg wash

Preheat oven to 350.

On a floured work surface rough out the larger disk of dough to fit over the bottom and up the sides (with a slight overhang) of a 12 inch spring form pan. Spoon the meat-vegetable solids from the sauce over the bottom of the dough-lined pan. On top of the meat, layer 1/4 each of the cheese, 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 and use to cover the timballo, pinching the edges together with the overhang to seal. Brush the top with the egg wash. Chill for at least 30 minutes or as long as 2 hours.

Bake until golden, about 45 minutes. Remove from oven and let rest for 10 minutes. Then release the ring of the pan and slide the timballo onto a serving platter. Cut into wedges, and prepare to die.

Serves 10.

Adapted from Italian Food Artisans Cookbook