Timbale with standing candele pasta and Neapolitan-style ragù
Course type: Meat first course
Season: Throughout the year
Plate type: 28 cm dinner plate
Preparation time: About 5 hours
Pairing wine advice:
Red wine: Taurasi 2004 – from Prisco
Ingredients for 4 people:
Neapolitan ragù
- 400 g coperta di costata (pork entrecote cover to make rolls)
- 500 g puntine (pork spare ribs)
- 150 g beef muscle
- 300 g pork rind pieces
- 3 kg De Cecco peeled tomatoes
- 50 g lard
- 80 g De Cecco DOP extra-virgin olive oil Umbria Colli Assisi-Spoleto
- 1 middle-sized yellow chopped onion
- 50 g pine-nuts
- 3 cloves garlic
- 50 g pecorino cheese
- 1 small tuft parsley
- 75 cl dry white wine
- Salt, pepper.
Canele filling:
- 100 g mozzarella di bufala (buffalo’s milk mozzarella)
- 80 g fior di latte cheese
- 80 g burrata
- 150 g minced meat (100 g lean beef and 50 gr lean pork meat)
- 50 g grated seasoned caciocavallo cheese
- 50 g white wine
- 3 kg De Cecco peeled tomatoes (sieved through a vegetable mill)
- 70 g De Cecco DOP Extra-virgin olive oil Umbria Colli Assisi-Spoleto
- 1 yellow onion
- Salt, pepper.
Timbale:
- 500 g De Cecco candele pasta;
- 4 moulds, greased and covered with grated bread
- 200 g ricotta cheese
- 1 drop oil and some leaves fresh basil.
Preparation:
Neapolitan ragù
Preparation: Neapolitan ragù:
Prepare some rolls with the entrecote filling them with parsley, pine-nuts, slices of garlic, grated pecorino cheese, salt and pepper, and then bind them with some string. Do the same with the pork rind pieces. In one pan, preferably made of copper or earthenware, brown garlic and lard, then add the rolls together with the spare ribs and beef muscle. Let them cook for five minutes. Sprinkle with white wine and let it evaporate. Add the tomato puree and salt it less than necessary. Cook for about five hours on a very low flame and add the needed salt just at the end.
Canele filling:
Brown the chopped onion together with garlic in a pan, add the minced meat and let it dry on a low flame until it begins to get brown. At this point, sprinkle with white wine and let it evaporate. Add the tomato puree and cook it very slowly for about twenty minutes. Once the meat is cold form a mixture adding buffalo’s milk mozzarella, fior di latte, caciocavallo and burrata, all of them finely chopped. Add salt and pepper to taste.
Timbale:
In a high baking pan, let the candele boil in abundant salty water, dipping them in it with care. Cook for three, four minutes and drain them thoroughly with two skimmers. Spread the pasta on the table and let it cool.
Cut the candele at the height of the mould and stuff each of them with the filling through a pastry bag. Put the candele vertically in the mould and in the oven at 180 °C for four minutes.
Plate composition:
Put a small ladle hot ragù at the centre of the plate and on it lay the timbale, decorating it with ricotta cubes and some fresh basil leaves.
Advice:
Try to quicken all the steps starting from the moment you drain the candele through to their placement on the mould.
