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Garganelli Ingredients 10 ounces tipo 00 flour (or all-purpose plus more for dusting 2 large eggs plus 4 egg yolks 1 tsp kosher salt, on a wood surface or baking mat, form the flour into a mound with a well in the center large enough. Flour as necessary, and roll out until 1/8-inch thick. For a softer crust, cover the dutch oven and bake for about 2 hours, until internal temperature registers at least 125F, and exterior is golden brown.Or is there something more, good enough to make stage and film actor Ian Holm want to kill you?Heat 3 tablespoons leaf lard in a large cast iron skillet over medium-high heat, and sear meatballs on all sides before adding to sauce during its final hour of cooking.Add onion, garlic, parmesan, parsley, salt, pepper, pancetta, egg yolks, oregano, and demi-glace to bread/buttermilk mixture. Beat with a fork until a thick slurry forms, and using a bench scraper or your hands, form a shaggy dough.Start filling the Timpano with a layer of cooked pasta (about 1/4 of the recipe) and a small amount of sauce.Remove bowl from stand mixer and add remaining beef, pork, and veal.Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more buttermilk 1 tablespoon at a time until bread is moist throughout. Keeping the remaining pieces covered with plastic wrap, roll into a rectangular shape on a well-floured surface one at a time, until they are thin enough to see the outline of your hand through the dough.Patreon, the support from my audience not only makes the show possible, it begets the creation of new series like.
Knead for five minutes or until smooth and not tacky.
Repeat until the Timpano is filled to the brim.
Using a pizza or pasta cutter, cut the edges off the rolled-out dough to form a rectangle.
Preheat oven to 375F. For a crispier crust, bake uncovered.Prison Sauce ) 24 meatballs (see above) 1 recipe garganelli (see above par boiled until very al dente, tossed with enough sauce to prevent sticking. Coat the interior of a 5-quart enameled dutch oven with the remaining 2 tablespoons olive oil. Cut into slices, and serve atop a pool of warm sauce, grating fresh nutmeg over top. Cut the rectangle into 2-inch squares, wrap diagonally around a small wooden dowel, and press against a gnocchi stripper to form garganelli. Knead for five minutes before wrapping in plastic wrap and allowing to rest for thirty minutes.Divide the dough into six equally-sized pieces using a bench scraper.


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