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.

Reviews & Comments 5

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  • sas 9 years ago
    Look at TIMPANO DE MACCERONI. As far as I know, the Original. But then who the hell am I?
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  • sas 9 years ago
    This is one of the most fascinating recipes of all time. I first saw it in the movie BIG NIGHT. However, it had hard-boiled eggs and liver in it. Hate liver so I eliminated it. This is a stunning recipe and you will receive accolades for it.
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    " It was excellent "
    hooch ate it and said...
    This recipe rates up there with one of the most unusaul recipes I've come across...But its just the kind of recipe I'm glad I've found as they usauly become one of the best...can't wait to have have any more unusaul recipes like this?...thanks,Happy Days!
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  • princesa9580 10 years ago
    thanks I am going back and editing it
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  • kukla 10 years ago
    This sounds like it would be well worth the work!!
    (BTW, the directions for Day 2 printed twice, but I'm sure Day 1 is to make the sauce (usual way), allow it to simmer away while you make & brown the meatballs????)
    I look forward to trying this sometime soon, thank you, Princesa :)
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