Have you seen it? The subject of the 1996 film MasterChef Brasil

Cena do filme "A Grande Noite", de 1996

Secondo, the youngest, has a more capitalist mindset and tries to overcome the financial crisis the family is going through. To turn the tables in their favor, the two brothers stake all their chips on an unusual menu—this is where eardrums and other dishes appear—and to help fuel the establishment on this great night. Invite to a great jazz musician. Watch an excerpt from the film:

movie eardrum recipe big night

In January 1997, Gula magazine published a special report on the film. big night and invited Chef Luigi Tartiri to share the timpano di maccheroni al ragu recipe, inspired by the dish created by the Primo and Secondo brothers in the feature film. Serves up to 8 people. check out:

Ingredients for Dough

  • 400 grams flour
  • 200 g butter in small cubes
  • 100 grams sugar
  • 3 tablespoons vinegar
  • 1 teaspoon (coffee) salt
  • 4 egg yolks
  • Butter for oiling and Wheat flour for sprinkling tawa

Whipped Egg for Dough Coloring

Ingredients for Filling

  • 500 grams penne or bucatini pasta
  • 50 grams butter
  • 1 chopped medium onion
  • 1 kg coarsely ground pork
  • 200 ml dry white wine
  • 20 grams of dried porcini mushrooms
  • 200 grams Sauce White
  • 50 grams bacon cut into cubes
  • 250 grams fresh peas
  • 4 eggs
  • 8 lever chicken
  • 2 chicken breasts
  • 1 bunch of parsley
  • 80 grams parmigiano cheese
  • 200 grams mozzarella
  • ground black pepper

will do

Dough Kneading Method

Spread flour on the table and add butter, sugar, vinegar, salt and egg yolk. Mix everything quickly, form a ball, cover with a clean damp cloth and put it in the fridge for 30 minutes.

Method of preparation of filling

Cook bucatini al dente, strain and let cool. Reserve. Brown the onion in 40 grams of butter, add the ground pork and fry well. Flame with wine, season with salt, pepper and simmer for 20 minutes until dry. Reserve.

Wash the porcini fungus under running water and soak in warm water for 10 minutes. Filter them and chop them coarsely. Reserve. Cook sausage for 5 minutes, let cool and slice. Reserve.

Cut the pancetta into cubes, boil for 5 minutes, filter and keep aside. Boil the peas for 3 minutes, filter and keep aside. Cook the eggs for 8 minutes, peel, chop roughly and keep aside.

Cut the chicken livers into quarters and fry in the remaining butter for 3 minutes. Reserve. Cook and cut the chicken breast and keep aside. Chop the parsley, grate the Parmigiano, and chop the mozzarella. Book too.

the final cut

Grease an opener (24 cm in diameter and 8 cm in height) and knead the dough. Line the pan with 2/3 flour. In a bowl, mix bucatini with fungi, pancetta, liver, peas, chopped eggs, Parmigiano, and parsley. Adjust salt and pepper.

With this compound, pork, sausage, chicken and mozzarella alternate layers within the pan. Repeat the layers until the material runs out. Cover with the remaining dough, make decorative reliefs, brush with a beaten egg and place in a preheated oven at 200 °C for about 30 minutes.

Remove pan from oven, let eardrum rest for 10 minutes, unmold, and serve.

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About the author: Will Smith

Will covers public and private tech markets from New York. He was previously a Knight-Bagehot Fellow in Economics and Business Journalism at Columbia University, and prior to that was a reporter at the Los Angeles Business Journal. He has received a Journalist of the Year award from the L.A. Press Club and an investigative reporting award from the Society of American Business Editors and Writers.

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