Modern Timpano Recipes

Steps:

• Make the pasta dough. Combine the flour and salt and make a small mountain of flour on a clean, flat surface. Make a well in the middle.
• Add 2 eggs to the well, and using a fork, carefully incorporate the eggs into the flour. Add the egg yolks and carefully mix into the flour.
• Once the eggs are incorporated, knead the dough by pulling, stretching, and folding for 3-5 minutes, or until it's smooth and elastic.
• Shape the dough into a ball, and wrap it in plastic wrap. Rest in a fridge for 30 minutes to overnight.
• Make the ricotta-herb mixture. In a medium bowl, combine the ricotta, parsley, basil, Parmesan cheese, egg, salt, and pepper. Mix well and set aside.
• In a large pot of boiling water, cook the rigatoni, then the jumbo shell pasta for 5 minutes less than the suggested cooking time. Transfer the cooked pasta to two separate medium bowls.
• Mix the marinara sauce with cooked rigatoni. Set aside.
• Stuff the jumbo shells with the ricotta-herb mixture. Set aside.
• Grease 10-inch (25 cm) diameter dutch oven with olive oil.
• Using a rolling pin, roll out the pasta dough on a lightly floured surface until it is about ⅛ inches (3 mm) thick and 2 times larger than the Dutch oven you are using.
• Fold the rolled out dough into a triangle and transfer it to the pot, pressing down around the edges, letting the excess dough hang over the sides of the pot.
• Preheat the oven to 375˚F (190˚C)
• Layer the pasta-lined pot with the rigatoni, mozzarella, meatballs, hard-boiled eggs, provolone, ricotta-stuffed shells, caramelized onions, and sausages.
• Fold the pasta dough over the sausages and cover with the lid. Bake for 45 minutes, then remove the lid and bake for 30 minutes more. Cool for at least 30 minutes.
• Invert the timpano onto a cutting board and cool for 10 more minutes before cutting.
• Serve with marinara sauce.
• Enjoy!

Steps:

• Make the flour tortilla: In a large bowl, combine the flour and salt. Add the olive oil and mix well. The texture should look like coarse cornmeal.
• Add the water and knead until the dough comes together in a ball. If it is too wet, add more flour. Wrap the dough with plastic wrap or cover with a damp cloth. Let rest for 10 minutes.
• Make the sautéed vegetables: In a large skillet, heat the canola oil over medium heat. Add the onions and bell peppers. Season with the salt and oregano. Cook until the vegetables are soft, about 10 minutes. Remove from the pan and set aside.
• Make the home fries: In a large skillet, heat the canola oil over medium heat. Add the potatoes. Season with the salt, pepper, and paprika. Cook until the outsides of the potatoes are slightly crispy, about 5 minutes. Set aside.
• Preheat the oven to 425°F (220°C).
• Grease 10-inch (25 cm) diameter Dutch oven well with olive oil.
• Remove the dough from the fridge and transfer to a lightly floured surface. Using a rolling pin, roll out the dough to about ⅛ inch (3 mm) thick and 2 times larger than the Dutch oven.
• Transfer the rolled out dough to the pot, pressing down around the edges so it forms to the inside of the pot and letting the excess hang over the sides.
• Layer the home fries, bacon, cheese, spinach, breakfast sausages, sautéed vegetables, scrambled eggs and cooked Italian sausages over the dough. Fold the overhanging dough over the top.
• Bake for 40 minutes, or until the top is golden brown. Let cool for 30 minutes.
• Invert the timpano onto a cutting board and let cool for 10 more minutes before slicing.
• Enjoy!

Steps:

• 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.