For the pasta:
Timballo di Orecchiette al Forno-Pasta
- 14 ounces dried orecchiette pasta
- Heat 3.5 liters of water and 2 tablespoons of sea salt in a saucepan to the boil.
- Add the pasta and cook for 10 minutes, making sure the pasta is al dente. (The pasta will also be cooked later.)
- Reserve a cup of the pasta water for the sauce and drain the pasta in a colander.
- Reserve for later.
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For the sauce:
Timballo di Orecchiette al Forno Sauce
- 4 tablespoons extra virgin olive oil
- ½ cup onion
- 3 tablespoons chopped carrot
- 3 tablespoons chopped celery
- 6 ounces ground pork sausage
- 6 ounces ground beef
- ½ tsp salt
- ¼ tsp red pepper flakes
- 12 ounces chopped tomato in puree (do not use tomatoes in water)
- ¼ tsp fennel pollen or ground fennel seeds
- ¼ teaspoon dried oregano
- 1 tablespoon chopped fresh basil
- ½ cup Pecorino Romano
- ½ ball of burrata cheese
- Heat the olive oil over medium-high heat and add the onions to the pan.
- When they start to simmer, add the carrot and celery to the pan.
- Turn the heat down to medium low and sauté the vegetables for 12 minutes.
- Turn the heat back to medium-high and add the beef and pork sausage to the pan in small amounts, chopping the pieces as they brown.
- Add a tablespoon of salt to the mea, then add red wine, red pepper flakes, pollen and oregano to simmer for 3 minutes.
- Add the tomatoes and ½ cup of the reserved pasta water and simmer on medium-low for 15 to 20 minutes, stirring occasionally. (If the meat is too thick, use a metal spatula to break it up.) The sauce should have thickened considerably.
- Turn off the heat and reserve.
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For the eggplant:
Timballo di Orecchiette al Forno Eggplant
- A medium, less bulbous, eggplant with straight sides
- 1 tablespoon sea salt
- 2 tablespoons of flour
- 4 tablespoons extra virgin olive oil
- Cut 4 slices from the center of the eggplant, measuring just over ¼ inch thick.
- Lay the slices down and sprinkle them lightly with sea salt on both sides for 5 minutes to release moisture.
- Use a paper towel to soak up the eggplant moisture from each side.
- Place the flour on a small plate and turn each aubergine slice into the flour by pressing down.
- Heat the extra virgin olive oil in a large sauté pan over high heat.
- Just before the olive oil begins to smoke, place the aubergine in the oil and fry for 3 minutes on each side until just browned.
- Remove and reserve.
- Final assembly and baking:
- Preheat the oven to 350 F.
- Mix 1 cup of the now cooled pasta with 1 cup of the now warm pasta sauce and ½ cup of Pecorino Romano and 1 tablespoon of chopped fresh basil in a bowl and toss together.
- On a baking sheet lined with parchment paper, place a 3 ¾ inch diameter round pan (also called cutters).
- Then place the first slice of eggplant inside. (if your slices are too big or small, use a size up or down in the pan. This pan is just to keep the thick sauce and pasta from falling out.)
- Top the first slice with 2-3 tablespoons of the pasta mixture, leaving ¾ of an inch between the slices.
- Continue with other discs until the fourth disc. You can lift the ring up as you finish the last filling. Leave the last slice as a top or lid.
- Carefully remove the ring and place the plate in the oven for 15 minutes.
- Warm up some tomato sauce for the plate. Choose some basil buds for garnish.
- After baking, remove the Timballen and place it on the heated pasta sauce.
- Tear the burrata in half with your fingers and place strips (Stracciatella) from half the ball on top of the aubergine.
- Garnished with coarse sea salt, grated Pecorino and basil buds.
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