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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the dough: Place the flour on a wooden work surface, make a well in the top. | 2. Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water. | 3. Mix well with the tips of your fingers to form a lumpy mass. | 4. Bring together as a dough and knead for 4-5 minutes. | 5. Wrap in plastic and set aside. | 6. Preheat oven to 375-degrees. | 7. Roll out pasta to a large circle ¼-inch thick. | 8. Butter the metal bowl and dust thickly with the toasted bread crumbs. | 9. Line the buttered dish completely with the sheet of pasta, with a 1 ½-inch edge overhang. | 10. Boil 6 quarts of water in a large pasta pot, then add 2 Tablespoons of salt. | 11. Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions state. | 12. Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes. | 13. Toss with olive oil, and set aside. | 14. Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside. | 15. Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg. | 16. (Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly. | 17. Sprinkle with some of the grated Parmigiano, I added a good layer. | 18. Arrange the meatballs on top in an even layer, and press down again. | 19. Sprinkle with more Parmigiano. | 20. Spread the meat-sauced pasta over the meatballs and press down gently. | 21. Fold the extra pasta over the whole thing, and press gently to seal. | 22. Cover the open top with foil and bake for 1 hour 20 minutes. | 23. Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl. | 24. Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl. | 25. (Mine slid right out without a problem.) Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		806.9352	0.0	179.5204	4.5333
butter	6	ounces		171.0	7.857	5.343	14.4
egg yolk	4			218.96	2.4412	10.7848	18.0472
kosher salt	1/2	teaspoon		806.9352	0.0	179.5204	4.5333
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
breadcrumb	1 1/2	cups	toasted	806.9352	0.0	179.5204	4.5333
rigatoni pasta	2	lbs		806.9352	0.0	179.5204	4.5333
extra virgin olive oil	2	tablespoons		806.9352	0.0	179.5204	4.5333
napoletano	2 1/2	cups		806.9352	0.0	179.5204	4.5333
parmigiano reggiano cheese	2	cups	grated	806.9352	0.0	179.5204	4.5333
bechamel sauce	1 - 1 1/2	1/2		806.9352	0.0	179.5204	4.5333
prosciutto	1/2		cut	806.9352	0.0	179.5204	4.5333
nutmeg	3			34.65	3.2531	0.3854	2.3965
polpette alla napoletana	12			806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.