Il Timballo Maritato - The Wedding Timbale

Il Timballo Maritato - The Wedding Timbale
1/2 cup olive oil
2 medium onions, chopped
3/4 cup tomato paste
1 1/2 cups fresh tomato sauce
2 vegetable bouillon cubes
3 cups hot water
Salt
2 pounds pork shoulder, cut into 1-inch pieces
1 pound vialone nano, carnaroli, or arborio rice
3 large eggs, lightly beaten
1 cup freshly grated pecorino or Parmesan cheese
1/3 cup freshly chopped parsley
Freshly ground pepper
1 pound sedanini (wedding ring pasta) or penne
8 tablespoons unsalted butter
Pinch hot pepper flakes
1 1/4 cups fresh bread crumbs, plus extra for topping
In a large saucepan, combine the oil, onions, tomato paste, tomato sauce, bouillon cubes and water. Combine thoroughly and bring to a boil. Season to taste with salt. Stir in the meat and return to a boil. Immediately reduce the heat and simmer for 1 to 1 1/2 hours, until the meat is very tender, stirring every 15 minutes. If the sauce becomes too thick, add more hot water. The meat should always be just covered with the sauce.
Meanwhile, bring 4 cups of water to a boil in a saucepan. Stir in 1/2 teaspoon of salt and the rice. Cover and cook the rice until al dente, about 25 minutes over medium-high heat, stirring occasionally. Drain the rice.
Transfer the rice to a large shallow bowl and let cool for at least 30 minutes.
When the meat ragu is done, stir the beaten eggs into the rice. Blend well. Stir 3/4 cup of the ragu, 1/2 cup freshly grated pecorino or Parmesan cheese, and parsley into the rice. Season to taste with salt and pepper. Combine thoroughly and set aside.
Bring 4 quarts of water to a boil in a pot. Add 1 1/2 tablespoons of salt. Stir in the sedanini or penne and cook until al dente, stirring often. Drain the pasta, reserving 1 cup of hot pasta water.
Meanwhile, melt 6 tablespoons of butter.
Transfer the pasta to a bowl. Add 1 cup of the meat ragu, remaining 1/2 cup grated pecorino or Parmesan cheese, the melted butter, hot pepper flakes, and 1/2 cup bread crumbs. Season to taste with salt and pepper. Combine well.
Preheat the oven to 375 degrees.
Generously butter the sides and bottom of a round 12- to 14-inch baking dish with 4-inch sides. Add remaining 3/4 cup of bread crumbs to the pan, and coat the bottom and sides of the pan evenly by tipping and rotating the pan.
Spoon one-third of the rice evenly over the bottom of the pan. Top with half of the pasta. Smooth evenly with the back of a spoon. Spoon half of the ragu sauce over the pasta. Top with a layer of rice and a layer of the remaining pasta, then a layer of the remaining ragu sauce. Cover the top with the last third of the rice and smooth evenly. Sprinkle the top of the rice with bread crumbs and dot with 2 tablespoons of butter. Bake for 30 minutes. Let cool for 10 minutes.
Run the thin blade of a knife around the inside edge of the pan to release any sticking particles of food. Place a round serving platter 4 to 6 inches wider than the baking pan over the timbale. Holding both sides of the platter and pan, carefully invert the pan over the platter. Gently remove the pan. If the timbale does not release easily, don't force it. First, place a hot pad on the center of the bottom of the pan and tap it with several slaps of the hand. Then, holding the pan and platter securely, shake them up and down 2 or 3 times. The pan should release easily now. Allow the timbale to rest 10 minutes on the platter before serving it. You can either cut it into wedges or serve it with a spoon.
This is a meal in one dish, so serve just a fresh salad or vegetable with it.
Serves 10.
Nutrition values per serving: 580 calories, 39 g fat, 31 g carbohydrates, 3 g fiber, 27 g protein, 160 mg cholesterol, 642 mg sodium.
"Sicilian Home Cooking" by Wanda and Giovanna Tornabene with Michael Evans
(2001 Knopf, $30)

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