Timpano

By Taraespo

Dish served on the movie "The Big Night" Great activity for a large group since it feeds 16! To make for a party, it's best to prepare all ingredients ahead of time and assemble when guests arrive.

Ingredients

• DOUGH:
• 4 cups flour
• 4 large eggs
• 1 teaspoon salt
• 3 tablespoons olive oil
• Water
• FILLING:
• 4 cups Genoa Salami, cut into 1/4-inch x 1/2-inch pieces (about 1 1/2-pounds)
• 4 cups sharp provolone, cut into 1/4-inch x 1/2-inch pieces (about 1 1/4-pounds)
• 12 hard cooked eggs, cut in quarters and then cut in half
• 6 cups mini meatballs, (1 Esposito meatball recipe- make into 98 small)
• 8 cups Marinara plus more for serving
• 3 pounds ziti, cooked very al dente (about half the time on package) Drain and stir in some olive oil
• 2 tablespoons olive oil
• 1 cup Romano, finely grated
• 6 large eggs, beaten

Details

Servings 16
Preparation time 20mins
Cooking time 110mins

Preparation

Step 1

Dough:
Put flour, eggs, salt and olive oil in Kitchen Aid and mix adding 3 tablespoons water to begin with and more to form ball. Turn dough out onto lightly floured surface and knead about 10 minutes. Set aside to rest 5 minutes or make in advance and put in plastic wrap and store in refrigerator. Return to room temperature before rolling out.

Flatten dough on lightly floured work surface. Dust top with flour and roll out flipping the dough over from time to time until is about 1/16-inch thick. (To calculate size you need, add diameter of the bottom of dish, the diameter of top and twice the height - 31" for our pan) Dough should be very thin, able to see through it somewhat. Grease the baking pan generously with butter and olive oil. Fold dough in half and then in half again to form triangle. Gently place in bowl, and open up arranging in pan gently pressing it against the bottom and the sides, draping the extra dough over the side.

Prepare all the filling ingredients and preheat oven to 350°F. Have all ingredients at room temperature, stir 2 cups sauce into pasta.

Assembly:
Put 4 generous cups pasta on bottom of Timpano pan, top with 1 cup salami, then 1 cup provolone, 1/4 of the hard boiled eggs, 1 1/2 cup mini meatballs, 1/3 cup Romano then pour 2 cups sauce over. Repeat process 3 more times. until filling comes within 1 inch of top of the pan, ending with the 2 cups of sauce. Pour beaten eggs over the filling and fold pasta dough over filling to seal completely. Trim away as much of the dough as possible so there are not too many double layers making sure it is tightly sealed. Use pieces of trimmed dough to seal any openings, use a small amount of water to moisten the scraps of dough to ensure tight seal.

Bake until lightly browned for 1 hour. Cover with aluminum foil and bake for 30 minutes more until it reaches an internal temperature of 120°F. Remove from oven and let rest for 30 minutes in pan. It should not adhere to pan, to test gently shake pan if any part is attached, carefully detach with a knife.

To remove Timpano from pan, invert onto serving dish or cutting board and then allow to cool another 30 minutes. THIS IS A VERY IMPORTANT STEP or it will fall apart when cutting. To serve, slice Timpano as you would a pie and serve with extra sauce and romano/parmesan.