Timpano Recipe By Tasty

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TIMPANO RECIPE BY TASTY



Timpano Recipe by Tasty image

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

16 oz '00' grade pasta flour
1 teaspoon salt
2 eggs
9 egg yolks
15 oz ricotta cheese
½ cup fresh parsley, chopped
½ cup fresh basil, chopped
½ cup grated parmesan cheese
1 egg
1 pinch salt
pepper, to taste
2 cups dried rigatoni, dried
2 cups dried jumbo shell pasta
2 cups marinara sauce
olive oil, for greasing pot
8 oz fresh mozzarella cheese, torn into pieces
10 meatballs
5 hard-boiled eggs
10 slices provolone cheese
2 cups onion, caramelized
8 hot italian sausages, cooked
marinara sauce, for serving

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 TIMPANO RECIPE BY TASTY



Breakfast Timpano Recipe by Tasty image

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

3 ½ cups unbleached all-purpose flour, plus more for kneading and dusting
1 teaspoon salt
5 tablespoons extra virgin olive oil
1 ¼ cups water, room temperature
1 tablespoon canola oil
2 large yellow onions, sliced
4 large bell peppers, seeded and sliced
1 teaspoon salt
1 teaspoon dried oregano
1 tablespoon canola oil
6 yukon gold potatoes, skin-on, boiled and diced
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon smoked paprika
10 strips bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
2 cups sautéed spinach
10 small breakfast sausages, cooked
12 eggs, scrambled
10 italian sausages, cooked

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

'BIG NIGHT' TIMPANO



'Big Night' Timpano image

Provided by Molly O'Neill

Categories     main course

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 25

2 cups flour
1/4 teaspoon salt
3 large eggs, lightly beaten
1 tablespoon olive oil
1 pound ground pork
1 pound ground beef
1 teaspoon fennel seed
1 egg, lightly beaten
1/2 cup chopped parsley
1 cup fine bread crumbs
1 medium onion, diced
1 medium carrot, minced
1 medium rib celery, minced
4 cloves garlic, minced
2 tablespoons tomato paste
4 tablespoons chicken broth or white wine
2 28-ounce cans Italian plum tomatoes, passed through the medium disk of a food mill to remove seeds
1/2 cup shredded fresh basil
2 teaspoons salt
Freshly ground black pepper, to taste
1/2 pound penne or other short-shaped pasta, cooked al dente, drained and reserved
3 tablespoons olive oil
6 hard-boiled eggs, cut in quarters
1 pound mozzarella, cut into 1-inch cubes
1/2 pound thinly sliced Genoa salami

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.

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