DIRECTIONS:
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NEAPOLITAN RAGU
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Season pork all over with salt and pepper to taste and parsley.
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In meat grinder or food processor, chop together onions, garlic and pancetta.
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Cook pork, ground pancetta mixture and olive oil in large casserole, preferably
earthenware, covered over very low heat, turning meat only once, until
onions begin to color, about 1 hour.
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Add red wine and cook, stirring occasionally.
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After about 2 hours, onions will be well browned and most liquid will be
evaporated.
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Raise heat to medium, add 2 to 3 tablespoons tomato paste and cook, stirring
constantly, until tomato paste mixes in and becomes dark brown.
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Repeat, using 2 to 3 tablespoons at a time, until all tomato paste is used.
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Add tomato puree and 1/4 cup water, lower heat, cover and cook another
two hours, adding water from time to time to keep sauce from drying out.
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When pork is tender enough that meat fork slides in easily, remove from
sauce and set aside.
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Add sausage and continue cooking sauce 1 hour more. Sauce should be "dark,
unctuous, shiny and thick."
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PASTRY CRUST
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Combine flour and sugar in large mixing bowl and cut in butter.
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Beat egg yolks and salt until light and add, little at time, until flour
mixture just holds together.
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Divide in two parts, one slightly smaller than other.
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Gather both into balls, flatten into discs, wrap tightly and refrigerate
1 hour.
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PEAS AND MEATBALLS
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In small bowl, cover mushrooms with hot water, Set aside 1 hour.
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In large bowl, combine ground beef, egg, parmigiano-reggiano, parsley,
salt and pepper to taste and bread crumbs.
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Form into walnut sized meatballs.
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Melt butter in small skillet over medium high heat and briefly fry chicken
liver and heart just until cooked through about 5 minutes.
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Remove and reserve.
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In large sauté pan, cook pancetta and minced onion over low heat
until soft, about 10 minutes, then add white wine.
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Cook until wine evaporates.
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After 10 minutes, add mushrooms and filtered soaking liquid, tomato paste,
cooked chicken liver and heart and meatballs.
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Simmer for 10 minutes, then set aside to cool.
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When cool, add peas.
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ASSEMBLY
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Season pigeon breasts or chicken with salt and pepper to taste and fry
in butter on both sides until brown, 3 to 5 minutes.
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Add finely chopped onion and white wine and cook, covered, until wine evaporates.
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Cool and cut meat into pieces.
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Roll out larger pastry ball into large circle and place in 9 inch spring
form pan.
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Gently push into corners to cover bottom and sides of pan and leave
remainder draped outside.
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Cook perciatelli in rapidly boiling water until just tender.
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Dress with 1 cup ragu and 1/4 cup grated parmigiano-reggiano.
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Spread half of perciatelli over bottom of pan.
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Scatter pieces of pigeon breast over, then peas, meat mixture, then mozzarella,
then hard-boiled eggs.
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Cover with 2 cups ragu and 1/4 cup parmigiano-reggiano, then another layer
of sauced perciatelli.
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Finally cover everything with remaining 1 cup ragu and remaining parmigiano-reggiano.
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Roll out smaller pastry ball and drape over top of pie.
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Trim to fit just inside of pan and fold excess from bottom crust over top.
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Crimp to seal, making sure edges are inside of spring form rim.
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Bake at 400F until brown and firm about 45 minutes.
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Set aside to cool for 10 minutes before unmolding and serving.
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