TIMPANO RECIPE BY TASTY
Here's what you need: '00' grade pasta flour, salt, eggs, egg yolks, ricotta cheese, fresh parsley, fresh basil, grated parmesan cheese, egg, salt, pepper, dried rigatoni, dried jumbo shell pasta, marinara sauce, olive oil, fresh mozzarella cheese, meatballs, hard-boiled eggs, provolone cheese, onion, hot italian sausages, marinara sauce
Provided by Rie McClenny
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
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!
Nutrition Facts : Calories 1272 calories, Carbohydrate 117 grams, Fat 58 grams, Fiber 6 grams, Protein 64 grams, Sugar 8 grams
BREAKFAST SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls or Hawaiian sweet rolls, eggs, ham, white cheddar cheese, cooked bacon, baby spinach, butter, black pepper
Provided by Tasty
Categories Breakfast
Yield 12 sliders
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the eggs evenly over the rolls, then add the ham, cheddar, bacon, and spinach. Top with the remaining rolls.
- Brush the tops of the rolls with melted butter and sprinkle the pepper on top. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 17 grams, Sugar 0 grams
BREAKFAST TIMPANO RECIPE BY TASTY
Here's what you need: unbleached all-purpose flour, salt, extra virgin olive oil, water, canola oil, large yellow onions, large bell peppers, salt, dried oregano, canola oil, yukon gold potatoes, salt, pepper, smoked paprika, bacon, shredded sharp cheddar cheese, sautéed spinach, small breakfast sausages, eggs, italian sausages
Provided by Rie McClenny
Categories Breakfast
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1323 calories, Carbohydrate 75 grams, Fat 83 grams, Fiber 5 grams, Protein 65 grams, Sugar 8 grams
BREAKFAST TIMPANO RECIPE BY TASTY
Here's what you need: unbleached all-purpose flour, salt, extra virgin olive oil, water, canola oil, large yellow onions, large bell peppers, salt, dried oregano, canola oil, yukon gold potatoes, salt, pepper, smoked paprika, bacon, shredded sharp cheddar cheese, sautéed spinach, small breakfast sausages, eggs, italian sausages
Provided by Rie McClenny
Categories Breakfast
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1323 calories, Carbohydrate 75 grams, Fat 83 grams, Fiber 5 grams, Protein 65 grams, Sugar 8 grams
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