Timpano is an Italian dish that has been gaining popularity over the years. It is a type of baked pasta that is rich in flavors and has a well-balanced texture. Rigatoni and calf’s foot timpano is a classic recipe that is loved by many. It is a dish that requires precision and patience, but the rewards are worth it. In this article, we will be sharing a step-by-step guide on how to make the perfect rigatoni and calf’s foot timpano.

Ingredients:

– 1 lb. rigatoni pasta
– 1 lb. ground beef
– 1 lb. Italian sausage
– 1 lb. calf’s foot
– 3 cups of tomato sauce
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 cup red wine
– 2 cups grated pecorino cheese
– 1/4 cup chopped parsley
– 5 eggs
– 1 lb. mozzarella cheese, diced
– 1/2 cup breadcrumbs
– Salt and pepper

Instructions:

1. Preheat the oven to 350°F. Rinse the calf’s foot and cut it into small cubes.

2. In a pan, cook the ground beef and Italian sausage over medium heat until browned, then remove from the heat and set aside.

3. In the same pan, add the calf’s foot and cook for an additional 10 minutes until the meat is cooked through. Remove from the heat and set aside.

4. In a separate pan, sauté the onion and garlic until the onion is translucent. Add the red wine and tomato sauce, then let the sauce simmer for 10 minutes on medium heat.

5. In a large pot of salted water, cook the rigatoni pasta until it is al dente. Drain the pasta and mix it with the tomato sauce.

6. Add the ground beef, Italian sausage, and calf’s foot into the pot with the pasta and mix well.

7. In a bowl, beat 5 eggs and mix in the grated pecorino cheese and chopped parsley.

8. Add the egg mixture into the pot with the rigatoni pasta, meat, and tomato sauce. Mix well until everything is evenly combined.

9. Grease a 9-inch springform pan with butter and coat with breadcrumbs.

10. Add the rigatoni mixture into the greased springform pan and press down firmly.

11. Add the diced mozzarella cheese on top of the pasta mixture.

12. Add another layer of pasta onto the cheese layer and press down firmly.

13. Repeat the process until you have used up all the pasta.

14. Cover the springform pan with foil and bake in the oven for 2 hours.

15. Remove the timpano from the oven and let it rest for 10 minutes. Remove the foil and carefully remove the springform pan.

16. Slice the timpano into wedges and serve hot.

In conclusion, rigatoni and calf’s foot timpano is a delicious and hearty dish that is perfect for any occasion. This recipe may seem complicated, but the end result is worth the effort. The combination of rigatoni pasta, ground beef, Italian sausage, and calf’s foot creates a flavorful and rich filling that is balanced by the tomato sauce and cheeses. This dish is perfect for sharing with family and friends and is a great way to impress your dinner guests. Give this recipe a try and enjoy the flavors of Italy in the comfort of your own home.

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