Timpano Of Pasta
From princesa9580 16 years agoIngredients
- Day One: shopping list
- For The Sauce: shopping list
- 2 Tablespoons olive oil shopping list
- 2 cloves of garlic, Minced shopping list
- 1 small onion, Chopped Fine shopping list
- 1 Stalk of celery, Finely Chopped shopping list
- 2 or 3 Small Pieces of Meat (pork, beef, or chicken) shopping list
- salt & pepper shopping list
- 1/4 Cup Chopped basil shopping list
- 1/2 Tablespoon Dried oregano shopping list
- 1/2 Tablespoon Dried thyme shopping list
- 1/4 Cup Chopped fresh parsley shopping list
- Dash of red pepper flakes (Optional) shopping list
- 2 (6oz) Cans tomato paste shopping list
- 2 Large Cans Pureed tomatoes ( I use (26oz) Box Pomi tomatoes) shopping list
- About 5 Cups water shopping list
- 3 Tablespoons Grated parmesan cheese shopping list
- Meatballs: shopping list
- 1 lb. ground beef shopping list
- 1/2 lb. ground pork or veal shopping list
- salt & pepper shopping list
- 1 or 2 cloves garlic, Minced shopping list
- 2 Tablespoons Fresh Chopped parsley shopping list
- 2 Tablespoons Grated parmesan cheese shopping list
- 1 egg shopping list
- 1 Cup Soft bread Crumbs shopping list
- 1/2 Cup water shopping list
- Filling: shopping list
- 1 1/2 (500gm) Boxes Dried pasta (Short pasta Shapes Such As penne Or macaroni Are Best shopping list
- 2 Cups mozzarella cheese, Cut Into 1 Inch Cubes shopping list
- 1 1/2 Cups Grated parmesan cheese shopping list
- 1 egg For Wash shopping list
How to make it
- Stir yeast into 1/2 of the warm water, mixing completely. Blend in 1/2 cup of flour, mixing well. Cover bowl and let rise in warm place for half an hour or so or till the starter is full of bubbles. Stir the salt into the remaining flour, mix well, and add to the starter. Pour in the rest of the water, and start beating by machine at slow speed or by hand, until well mixed.
- When it forms a smooth ball that includes all the flour from the sides of the bowl, transfer to a floured board and knead several times till smooth and elastic, and holds it's shape when bent back and forth between your hands. Form dough into a ball, dust with flour, and place in a lightly floured bowl. Cut a cross in the top, cover and let rise till doubled, about 2 hours. To finish the dough, turn out onto a floured surface and knead for 2 minutes. Let it rest another 30 minutes covered.
- Filling:
- 1 1/2 (500gm) Boxes Dried Pasta (Short Pasta Shapes Such As Penne Or Macaroni Are Best
- 2 Cups Mozzarella Cheese, Cut Into 1 Inch Cubes
- 1 1/2 Cups Grated Parmesan Cheese
- 1 Egg For Wash
- Cook the pasta very al dente, allowing for the fact it will continue to cook when baking. Drain, and mix with a good helping of the sauce, leaving the meatballs aside. Mix in half of the parmesan cheese. The pasta should be quite wet with the sauce as it will be absorbed as it cooks.
- Preheat oven to 375 degress F. On a lightly floured surface, roll the dough out very thinly in a large circle. Carefully place the dough into a lightly oiled 12 inch springform pan or casserole letting the excess dough hang over the sides. Spoon the sauced pasta into the pan until you have reached halfway. Add another scoopful of sauce or two, and layer the meatballs and mozzarella on top of the first layer of pasta. Spoon more pasta into the pan until it is slightly above the top of the pan. Carefully fold the dough over the top, sealing it with your fingers. Make a wash with the egg white and a little water, and brush this over the pastry. Bake the timpano for 45 minutes until browned. Let rest 5 minutes before removing it from the pan. Place it on a decorative platter and take it to the table to serve. Cut the timpano into wedges to serve your guests.
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