Timpano: a La "big Night" Posted by Request

Name: Timpano: a La "big Night" Posted by Request
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 16 serving(s)
Ingredients: 4 cups all-purpose flour; 4 large eggs; 1 teaspoon kosher salt; 3 tablespoons olive oil; 1/2 cup water; 2 tablespoons butter (or more); 2 tablespoons olive oil (or more); 2 cups genoa salami, pieces (1/4 x 1/2 inch); 2 cups sharp provolone cheese cubes (1/4 x 1/2 inch); 12 hard-boiled eggs, shelled, quartered lengthwise, then cut in half to make chunks; 2 cups little meatballs (1/2 inch balls); 8 cups spaghetti sauce (not too thick); 3 lbs ziti pasta, cooked very al dente (cooked about half recommended time); 2 tablespoons olive oil; 2/3 cup pecorino romano cheese, finely grated; 4 large eggs, beaten

Submitted by BETHANY T.

"From the "Cucina & Famiglia" Italian Family Cookbook. The Timpano is best baked in a 6 qt round enamelware pan which is wider on the top than on the bottom.. this is for easy removal without fear of breaking it. A 6 qt spring-form pan will do. The dough needs to be rolled out into a thin round and the diameter is determined by the size of pan that you are using. Add together the diameter of the bottom of the pan, the diameter of the top of the pan, and twice the height of the pan. The total will approximate the diameter needed."

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Ready In:: 3hrs
Ingredients:: 16
Serves:: 16

ingredients

For the Dough
4 cups all-purpose flour
4 large eggs
1 teaspoon kosher salt
3 tablespoons olive oil
¹⁄₂ cup water
To Prepare the Pan
2 tablespoons butter (or more)
2 tablespoons olive oil (or more)
For the Filling
2 cups genoa salami, pieces (1/4 x 1/2 inch)
2 cups sharp provolone cheese cubes (1/4 x 1/2 inch)
12 hard-boiled eggs, shelled, quartered lengthwise, then cut in half to make chunks
2 cups little meatballs (1/2 inch balls)
8 cups spaghetti sauce (not too thick)
3 lbs ziti pasta, cooked very al dente (cooked about half recommended time)
2 tablespoons olive oil
²⁄₃ cup pecorino romano cheese, finely grated
4 large eggs, beaten

directions

To make dough, place flour, eggs, salt, and olive oil into a stand mixer fitted with a dough hook. Add 3 tbs of the water and process. Add more water 1 tbs at a time until mixture comes together and forms a ball. Turn dough onto a lightly floured surface and knead to make sure it is well mixed; set aside to rest for 5 minutes.
Flatten dough out onto a lightly floured surface. Dust top of dough with flour and roll out until it is about 1/16 inch thick and desired diameter.
Generously grease baking pan with butter and olive oil. Fold dough in half then in half again to form a triangle, then place in the pan. Open dough and arrange it in the pan, gently pressing it on the bottom and sides letting the excess hang over the edge of pan; set aside.
Preheat oven to 350°F.
To Prepare filling, have all ingredients at room temperature except pasta. Toss drained pasta with the olive oil and 2 cups of the sauce. Put 6 generous cups of pasta into the bottom of the timpano. Top with 1 cup of the salami, 1 cup of the provolone, 6 of the hard boiled eggs, 1 cup of the meatballs, and 1/3 cup of the Ramano cheese.
Pour 2 cups of sauce over the top. Top with 6 cups of remaining pasta, and then the remaining salami, provolone, hard boiled eggs, meatballs and ramano cheese. Pour on 2 cups of the sauce. Top with remaining pasta, and the remaining sauce over that.Pour the beaten eggs over the filling.
Fold the dough over the filling and seal completely. Trim away and discard any double layers of dough.
Bake until lightly browned, about 1 hour. Then cover with foil and and continue baking until timpano is cooked through and dough is golden brown, reaching an internal temp of 120°F Remove from oven and allow to rest for 30 minutes or more. The baked timpano should not be attached to the pan, if any part is stuck, gently cut loose with a knife.Carefully invert timpano onto a serving platter. Remove pan and allow to cool for an additional 20 minutes or more. Using a long sharp knife, cut a circle about 3 inches diameter in the center of the timpano making sure to cut all the way through to the bottom. Slice the timpano as you would a pie into serving size portions leaving center in place for support for remaining pieces.