Il Timpano
A decadent Italian pasta casserole.
| Prep Time |
| 75minutes |
| Cook Time |
| 60minutes |
|
|
Ingredients
For The Meatballs
- 450g ground pork*
- 450g ground beef*
- 1tsp Fennel Seed
- 1 egglightly beaten
- ½cup chopped parsley
- 1cup fine bread crumbs
- 1tsp red chili powder
For The Sauce
- 1medium oniondiced
- 1medium carrotminced
- 1medium rib celeryminced
- 4cloves garlicminced
- 2tbsp tomato paste
- 4tbsp chicken broth or white wine
- 2 cans Italian plum tomatoesdeseeded
- ½cup shredded fresh basil
- 2tsp Salt
- freshly ground black pepper to taste
For The Timpano
- 250g penne or other short-shaped pastacooked al dente, drained and reserved
- 3tbsp olive oil
- 6in hard-boiled eggscutquarters
- 1pound – Mozzarellacut into 1-inch cubes
- ½pound thinly sliced Genoa salami
Instructions
- To make the pasta, mix the flour and the salt together, then stir the salted flour with the eggs and the oil. Continue to stir until the dough comes together in a ball.
- On a floured work surface, knead the dough for 10 minutes, or until silky smooth. Wrap with plastic and set aside at room temperature for at least 1 hour.
- Combine all the meatball ingredients. Roll into about 65 balls, using 1 tablespoon of meat for each.
- In a large nonstick frying pan, cook as many meatballs as will fit in 1 layer over medium heat, turning occasionally, for 20 minutes. Repeat if necessary. Set aside in a bowl at room temperature.
- In the same pan used to make the meatballs and utilizing the fat left in the pan, cook the onion, carrot, celery and garlic over medium heat for 8 minutes, stirring occasionally.
- Dissolve the tomato paste in the stock or wine and stir into the vegetables. Cook the mixture for 1 minute.
- Stir in the tomatoes and basil. Simmer for 30 minutes. Season with salt and pepper to taste and set aside.
- To make the timpano, preheat the oven to 350 degrees.
- Toss the penne with 2 cups of the sauce.
- Roll out the pasta on a lightly floured surface to make a 26-inch round.
- Grease a 3-quart stainless- steel bowl with 2 tablespoons of oil and gently mold the pasta sheet to the contours of the bowl; there should be enough hanging over the edge to fold over and cover the filling.
- Spoon 1 cup of penne into the bowl.
- Top with 1/2 cup of the sauce, 12 pieces of egg, half of the meatballs and 1/3 of the mozzarella.
- Repeat the process, this time using 3 cups of penne, 1 1/2 cups of sauce, the remaining eggs, meatballs and cheese.
- Top with the remaining penne and sauce.
- Create a final layer with the salami.
- Fold the pasta over the filling and brush with 1 tablespoon of oil. Cover tightly with aluminum foil.
- Bake the timpano for 45 minutes.
- Remove the foil and bake for 45 more minutes.
- To check if it’s done make a small hole at the top using a knife blade. If steam comes out and the cheese is melted, it’s done. Otherwise, bake for 10 to 15 more minutes. To serve, remove from oven and cool for 5 minutes.
- Carefully turn upside down onto a large platter.
- Serve.
Recipe Notes
