If life is what you make it, we're gunna make this.
Cuisine: American
Recipe type: Breakfast
  • 2 cups 00 flour
  • 2 whole eggs plus 6 egg yolks, beaten
  • ¼ cup extra-virgin olive oil, divided
  • Kosher salt, to taste
  • 1 pound rigatoni pasta, cooked al dente
  • 2 cups marinara sauce
  • 12 hard-boiled eggs, sliced in half
  • 12 meatballs, fully cooked
  • 1 pound low moisture mozzarella, cut into ½-inch circles
  • ½ pound grated aged provolone
  • 1 pound Genoa salami, sliced into rounds
  1. Preheat oven to 375 degrees.
  2. In the bowl of a stand mixer fitted with a dough hook, add the flour, eggs, 2 tablespoons olive oil and kosher salt to taste. Mix on low speed until a dough begins to form. Increase speed to medium-high and knead for 5 minutes or until smooth. Wrap in plastic wrap and leave out to rest for 30 minutes.
  3. Coat the interior of a Dutch oven with the remaining 2 tablespoons olive oil. Unwrap dough and dust with flour. On a well-floured work surface, roll out dough into one large disc, about ⅛ inch thick. Roll dough around the rolling pin, and unroll into the Dutch oven, carefully pressing down to the bottom, making sure there is still about 6 inches or more hanging outside the vessel.
  4. Start filling your Timpano with a layer of cooked pasta tossed in a small amount of sauce. Begin forming layers using half of each of the fillings: eggs, then meatballs, cheeses, and salami. Repeat, starting with the pasta every time, until the Timpano is filled to the brim. Finish with a final layer of aged provolone. Carefully fold the excess dough up from the sides and press down on the top to seal shut.
  5. Cover the Dutch oven and bake for 1½ hours. For a crispier crust, bake uncovered.
  6. Let the Timpano rest in the pan for one hour, then place a large cutting board over top of the Dutch oven and invert. Cut into slices, like you would a cake. Serve with a spoonful of marinara sauce.

Watch the recipe video here:


If life is what you make it, we're gunna make this.Taste for Yourself:

Posted by Tastemade on Saturday, April 14, 2018