ingredients
MAKE AHEAD:
3 Cups of The Meat Sauce: traditionally, Timpano includes pasta with red sauce and meatballs. (I made my slow cooker meat sauce for pasta and left the meats in chunks.)
16 oz pasta: penne is traditional, or any other small pasta cooked al dente and set aside or refrigerated until use. (I used vegetable rotini and angel hair just for the fun of two different textures.)
6 hard-boiled eggs, quartered
Additional ingredients:
1 1/2 cup Bechamel sauce: Recipe at end of post
1 tsp fresh parsley, minced
4 oz ripe olives, sliced
8 oz mozzarella, cut into 1/2" cubes.( I used 4 oz of shredded Italian blend cheese because that's what I had on hand.)
8 oz hard salami, cut into thin slices (I happened to use Canadian Bacon because I had it on hand, even though I would have preferred the salami or pepperoni.)
Cooking spray
1/2 cup bread crumbs
For the pasta:
2 cups all-purpose flour
2 egg yolks
1 tsp salt
2 tbsp cream or half and half
Directions:
In food processor or big mixer with dough hook, mix flour, salt, egg, and cream together and process or hand knead until dough is smooth and shiny. Check dough for wet/dry consistency, adding a bit of water or flour to achieve ball of dough. Wrap in plastic wrap and set aside for at least one hour to allow protein bonds to form and elasticize the dough.)
Mix 1 1/2 cups of red meat sauce in with half of the pasta and mix the bechamel sauce (recipe follows) with the other half.
After pasta dough has rested, roll out in large circle, large enough to fill inside of 3 quart casserole bowl and overlap to cover top. Prepare baking bowl by spraying with cooking spray and dusting with bread crumbs.
In the picture you can see that I cut out a leaf from the dough and placed it in the bottom. I wanted to see if you could put a design into the dough. It didn't work this time but I had pressed alot into the bottom of the baking bowl. I'm going to try it again next time to see if I can make it work.
Next, layer in half of the salami (or I used Canadian bacon because it's what I had on hand.)
Layer in the first pasta with bechamel. Sprinkle with ground pepper and minced fresh parsley.
Layer the hard-boiled eggs.
Add the second pasta with the meat sauce and then layer the rest of the meat sauce on top. Top with the sliced (or whole) olives.
Add the other half of the salami (CB here) and then the cheese. Fold over the pasta sides, pulling in towards the middle (gently!) to cover entire dish. (Can use a little water to pat the pasta edges to help them stick together.)
Yay! It's all covered up nicely ready to bake!
Cover with foil and bake in a pre-heated oven at 350 degrees for 1 hour. Cook's Note: You can make it up to this point and store it in the fridge for a few hours before baking which makes it great for entertaining.
Allow to cool for 10 minutes before attempting to unmold. Then gently invert onto a serving platter and leave the baking bowl on top, undisturbed for another 10 minutes before gently removing.
Garnish and allow the pasta dome to sit for another 20-30 minutes before attempting to slice. This dish will retain heat for a long time and is much prettier and still just as tasty if it's allowed to cool to warm rather than hot.
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ingredients
MAKE AHEAD:
3 Cups of The Meat Sauce: traditionally, Timpano includes pasta with red sauce and meatballs. (I made my slow cooker meat sauce for pasta and left the meats in chunks.)
16 oz pasta: penne is traditional, or any other small pasta cooked al dente and set aside or refrigerated until use. (I used vegetable rotini and angel hair just for the fun of two different textures.)
6 hard-boiled eggs, quartered
Additional ingredients:
1 1/2 cup Bechamel sauce: Recipe at end of post
1 tsp fresh parsley, minced
4 oz ripe olives, sliced
8 oz mozzarella, cut into 1/2" cubes.( I used 4 oz of shredded Italian blend cheese because that's what I had on hand.)
8 oz hard salami, cut into thin slices (I happened to use Canadian Bacon because I had it on hand, even though I would have preferred the salami or pepperoni.)
Cooking spray
1/2 cup bread crumbs
For the pasta:
2 cups all-purpose flour
2 egg yolks
1 tsp salt
2 tbsp cream or half and half
ingredients
MAKE AHEAD:
3 Cups of The Meat Sauce: traditionally, Timpano includes pasta with red sauce and meatballs. (I made my slow cooker meat sauce for pasta and left the meats in chunks.)
16 oz pasta: penne is traditional, or any other small pasta cooked al dente and set aside or refrigerated until use. (I used vegetable rotini and angel hair just for the fun of two different textures.)
6 hard-boiled eggs, quartered
Additional ingredients:
1 1/2 cup Bechamel sauce: Recipe at end of post
1 tsp fresh parsley, minced
4 oz ripe olives, sliced
8 oz mozzarella, cut into 1/2" cubes.( I used 4 oz of shredded Italian blend cheese because that's what I had on hand.)
8 oz hard salami, cut into thin slices (I happened to use Canadian Bacon because I had it on hand, even though I would have preferred the salami or pepperoni.)
Cooking spray
1/2 cup bread crumbs
For the pasta:
2 cups all-purpose flour
2 egg yolks
1 tsp salt
2 tbsp cream or half and half
Directions:
In food processor or big mixer with dough hook, mix flour, salt, egg, and cream together and process or hand knead until dough is smooth and shiny. Check dough for wet/dry consistency, adding a bit of water or flour to achieve ball of dough. Wrap in plastic wrap and set aside for at least one hour to allow protein bonds to form and elasticize the dough.)
Mix 1 1/2 cups of red meat sauce in with half of the pasta and mix the bechamel sauce (recipe follows) with the other half.
After pasta dough has rested, roll out in large circle, large enough to fill inside of 3 quart casserole bowl and overlap to cover top. Prepare baking bowl by spraying with cooking spray and dusting with bread crumbs.
In the picture you can see that I cut out a leaf from the dough and placed it in the bottom. I wanted to see if you could put a design into the dough. It didn't work this time but I had pressed alot into the bottom of the baking bowl. I'm going to try it again next time to see if I can make it work.
Next, layer in half of the salami (or I used Canadian bacon because it's what I had on hand.)
Layer in the first pasta with bechamel. Sprinkle with ground pepper and minced fresh parsley.
Layer the hard-boiled eggs.
Add the second pasta with the meat sauce and then layer the rest of the meat sauce on top. Top with the sliced (or whole) olives.
Add the other half of the salami (CB here) and then the cheese. Fold over the pasta sides, pulling in towards the middle (gently!) to cover entire dish. (Can use a little water to pat the pasta edges to help them stick together.)
Yay! It's all covered up nicely ready to bake!
Cover with foil and bake in a pre-heated oven at 350 degrees for 1 hour. Cook's Note: You can make it up to this point and store it in the fridge for a few hours before baking which makes it great for entertaining.
Allow to cool for 10 minutes before attempting to unmold. Then gently invert onto a serving platter and leave the baking bowl on top, undisturbed for another 10 minutes before gently removing.
Garnish and allow the pasta dome to sit for another 20-30 minutes before attempting to slice. This dish will retain heat for a long time and is much prettier and still just as tasty if it's allowed to cool to warm rather than hot.
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Directions:
In food processor or big mixer with dough hook, mix flour, salt, egg, and cream together and process or hand knead until dough is smooth and shiny. Check dough for wet/dry consistency, adding a bit of water or flour to achieve ball of dough. Wrap in plastic wrap and set aside for at least one hour to allow protein bonds to form and elasticize the dough.)
Mix 1 1/2 cups of red meat sauce in with half of the pasta and mix the bechamel sauce (recipe follows) with the other half.
After pasta dough has rested, roll out in large circle, large enough to fill inside of 3 quart casserole bowl and overlap to cover top. Prepare baking bowl by spraying with cooking spray and dusting with bread crumbs.
In the picture you can see that I cut out a leaf from the dough and placed it in the bottom. I wanted to see if you could put a design into the dough. It didn't work this time but I had pressed alot into the bottom of the baking bowl. I'm going to try it again next time to see if I can make it work.
Next, layer in half of the salami (or I used Canadian bacon because it's what I had on hand.)
Layer in the first pasta with bechamel. Sprinkle with ground pepper and minced fresh parsley.
Layer the hard-boiled eggs.
Add the second pasta with the meat sauce and then layer the rest of the meat sauce on top. Top with the sliced (or whole) olives.
Add the other half of the salami (CB here) and then the cheese. Fold over the pasta sides, pulling in towards the middle (gently!) to cover entire dish. (Can use a little water to pat the pasta edges to help them stick together.)
Yay! It's all covered up nicely ready to bake!
Cover with foil and bake in a pre-heated oven at 350 degrees for 1 hour. Cook's Note: You can make it up to this point and store it in the fridge for a few hours before baking which makes it great for entertaining.
Allow to cool for 10 minutes before attempting to unmold. Then gently invert onto a serving platter and leave the baking bowl on top, undisturbed for another 10 minutes before gently removing.
Garnish and allow the pasta dome to sit for another 20-30 minutes before attempting to slice. This dish will retain heat for a long time and is much prettier and still just as tasty if it's allowed to cool to warm rather than hot.
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Directions:
In food processor or big mixer with dough hook, mix flour, salt, egg, and cream together and process or hand knead until dough is smooth and shiny. Check dough for wet/dry consistency, adding a bit of water or flour to achieve ball of dough. Wrap in plastic wrap and set aside for at least one hour to allow protein bonds to form and elasticize the dough.)
Mix 1 1/2 cups of red meat sauce in with half of the pasta and mix the bechamel sauce (recipe follows) with the other half.
After pasta dough has rested, roll out in large circle, large enough to fill inside of 3 quart casserole bowl and overlap to cover top. Prepare baking bowl by spraying with cooking spray and dusting with bread crumbs.
In the picture you can see that I cut out a leaf from the dough and placed it in the bottom. I wanted to see if you could put a design into the dough. It didn't work this time but I had pressed alot into the bottom of the baking bowl. I'm going to try it again next time to see if I can make it work.
Next, layer in half of the salami (or I used Canadian bacon because it's what I had on hand.)
Layer in the first pasta with bechamel. Sprinkle with ground pepper and minced fresh parsley.
Layer the hard-boiled eggs.
Add the second pasta with the meat sauce and then layer the rest of the meat sauce on top. Top with the sliced (or whole) olives.
Add the other half of the salami (CB here) and then the cheese. Fold over the pasta sides, pulling in towards the middle (gently!) to cover entire dish. (Can use a little water to pat the pasta edges to help them stick together.)
Yay! It's all covered up nicely ready to bake!
Cover with foil and bake in a pre-heated oven at 350 degrees for 1 hour. Cook's Note: You can make it up to this point and store it in the fridge for a few hours before baking which makes it great for entertaining.
Allow to cool for 10 minutes before attempting to unmold. Then gently invert onto a serving platter and leave the baking bowl on top, undisturbed for another 10 minutes before gently removing.
Garnish and allow the pasta dome to sit for another 20-30 minutes before attempting to slice. This dish will retain heat for a long time and is much prettier and still just as tasty if it's allowed to cool to warm rather than hot.
universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program
Directions:
In food processor or big mixer with dough hook, mix flour, salt, egg, and cream together and process or hand knead until dough is smooth and shiny. Check dough for wet/dry consistency, adding a bit of water or flour to achieve ball of dough. Wrap in plastic wrap and set aside for at least one hour to allow protein bonds to form and elasticize the dough.)
Mix 1 1/2 cups of red meat sauce in with half of the pasta and mix the bechamel sauce (recipe follows) with the other half.
After pasta dough has rested, roll out in large circle, large enough to fill inside of 3 quart casserole bowl and overlap to cover top. Prepare baking bowl by spraying with cooking spray and dusting with bread crumbs.
In the picture you can see that I cut out a leaf from the dough and placed it in the bottom. I wanted to see if you could put a design into the dough. It didn't work this time but I had pressed alot into the bottom of the baking bowl. I'm going to try it again next time to see if I can make it work.
Next, layer in half of the salami (or I used Canadian bacon because it's what I had on hand.)
Layer in the first pasta with bechamel. Sprinkle with ground pepper and minced fresh parsley.
Layer the hard-boiled eggs.
Add the second pasta with the meat sauce and then layer the rest of the meat sauce on top. Top with the sliced (or whole) olives.
Add the other half of the salami (CB here) and then the cheese. Fold over the pasta sides, pulling in towards the middle (gently!) to cover entire dish. (Can use a little water to pat the pasta edges to help them stick together.)
Yay! It's all covered up nicely ready to bake!
Cover with foil and bake in a pre-heated oven at 350 degrees for 1 hour. Cook's Note: You can make it up to this point and store it in the fridge for a few hours before baking which makes it great for entertaining.
Allow to cool for 10 minutes before attempting to unmold. Then gently invert onto a serving platter and leave the baking bowl on top, undisturbed for another 10 minutes before gently removing.
Garnish and allow the pasta dome to sit for another 20-30 minutes before attempting to slice. This dish will retain heat for a long time and is much prettier and still just as tasty if it's allowed to cool to warm rather than hot.
Directions:
In food processor or big mixer with dough hook, mix flour, salt, egg, and cream together and process or hand knead until dough is smooth and shiny. Check dough for wet/dry consistency, adding a bit of water or flour to achieve ball of dough. Wrap in plastic wrap and set aside for at least one hour to allow protein bonds to form and elasticize the dough.)
Mix 1 1/2 cups of red meat sauce in with half of the pasta and mix the bechamel sauce (recipe follows) with the other half.
After pasta dough has rested, roll out in large circle, large enough to fill inside of 3 quart casserole bowl and overlap to cover top. Prepare baking bowl by spraying with cooking spray and dusting with bread crumbs.
In the picture you can see that I cut out a leaf from the dough and placed it in the bottom. I wanted to see if you could put a design into the dough. It didn't work this time but I had pressed alot into the bottom of the baking bowl. I'm going to try it again next time to see if I can make it work.
Next, layer in half of the salami (or I used Canadian bacon because it's what I had on hand.)
Layer in the first pasta with bechamel. Sprinkle with ground pepper and minced fresh parsley.
Layer the hard-boiled eggs.
Add the second pasta with the meat sauce and then layer the rest of the meat sauce on top. Top with the sliced (or whole) olives.
Add the other half of the salami (CB here) and then the cheese. Fold over the pasta sides, pulling in towards the middle (gently!) to cover entire dish. (Can use a little water to pat the pasta edges to help them stick together.)
Yay! It's all covered up nicely ready to bake!
Cover with foil and bake in a pre-heated oven at 350 degrees for 1 hour. Cook's Note: You can make it up to this point and store it in the fridge for a few hours before baking which makes it great for entertaining.
Allow to cool for 10 minutes before attempting to unmold. Then gently invert onto a serving platter and leave the baking bowl on top, undisturbed for another 10 minutes before gently removing.
Garnish and allow the pasta dome to sit for another 20-30 minutes before attempting to slice. This dish will retain heat for a long time and is much prettier and still just as tasty if it's allowed to cool to warm rather than hot.
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