'BIG NIGHT' TIMPANO RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 4 hours 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- To make the pasta, mix the flour and the salt together, then stir the salted flour with the eggs and the oil. Continue to stir until the dough comes together in a ball. On a floured work surface, knead the dough for 10 minutes, or until silky smooth. Wrap with plastic and set aside at room temperature for at least 1 hour.
- Combine all the meatball ingredients. Roll into about 65 balls, using 1 tablespoon of meat for each. In a large nonstick frying pan, cook as many meatballs as will fit in 1 layer over medium heat, turning occasionally, for 20 minutes. Repeat if necessary. Set aside in a bowl at room temperature.
- In the same pan used to make the meatballs and utilizing the fat left in the pan, cook the onion, carrot, celery and garlic over medium heat for 8 minutes, stirring occasionally. Dissolve the tomato paste in the stock or wine and stir into the vegetables. Cook the mixture for 1 minute. Stir in the tomatoes and basil. Simmer for 30 minutes. Season with salt and pepper to taste and set aside.
- To make the timpano, preheat the oven to 350 degrees. Toss the penne with 2 cups of the sauce. Roll out the pasta on a lightly floured surface to make a 26-inch round. Grease a 3-quart stainless- steel bowl with 2 tablespoons of oil and gently mold the pasta sheet to the contours of the bowl; there should be enough hanging over the edge to fold over and cover the filling.
- Spoon 1 cup of penne into the bowl. Top with 1/2 cup of the sauce, 12 pieces of egg, half of the meatballs and 1/3 of the mozzarella. Repeat the process, this time using 3 cups of penne, 1 1/2 cups of sauce, the remaining eggs, meatballs and cheese. Top with the remaining penne and sauce. Create a final layer with the salami. Fold the pasta over the filling and brush with 1 tablespoon of oil. Cover tightly with aluminum foil.
- Bake the timpano for 45 minutes. Remove the foil and bake for 45 more minutes. To check if it's done make a small hole at the top using a knife blade. If steam comes out and the cheese is melted, it's done. Otherwise, bake for 10 to 15 more minutes. To serve, remove from oven and cool for 5 minutes. Carefully turn upside down onto a large platter.
TIMPANO RECIPE BY TASTY - TASTY - FOOD VIDEOS AND RECIPES
Here's what you need: '00' grade pasta flour, salt, eggs, egg yolks, ricotta cheese, fresh parsley, fresh basil, grated parmesan cheese, egg, salt, pepper, dried rigatoni, dried jumbo shell pasta, marinara sauce, olive oil, fresh mozzarella cheese, meatballs, hard-boiled eggs, provolone cheese, onion, hot italian sausages, marinara sauce
Provided by Rie McClenny
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the pasta dough. Combine the flour and salt and make a small mountain of flour on a clean, flat surface. Make a well in the middle.
- Add 2 eggs to the well, and using a fork, carefully incorporate the eggs into the flour. Add the egg yolks and carefully mix into the flour.
- Once the eggs are incorporated, knead the dough by pulling, stretching, and folding for 3-5 minutes, or until it’s smooth and elastic.
- Shape the dough into a ball, and wrap it in plastic wrap. Rest in a fridge for 30 minutes to overnight.
- Make the ricotta-herb mixture. In a medium bowl, combine the ricotta, parsley, basil, Parmesan cheese, egg, salt, and pepper. Mix well and set aside.
- In a large pot of boiling water, cook the rigatoni, then the jumbo shell pasta for 5 minutes less than the suggested cooking time. Transfer the cooked pasta to two separate medium bowls.
- Mix the marinara sauce with cooked rigatoni. Set aside.
- Stuff the jumbo shells with the ricotta-herb mixture. Set aside.
- Grease 10-inch (25 cm) diameter dutch oven with olive oil.
- Using a rolling pin, roll out the pasta dough on a lightly floured surface until it is about ⅛ inches (3 mm) thick and 2 times larger than the Dutch oven you are using.
- Fold the rolled out dough into a triangle and transfer it to the pot, pressing down around the edges, letting the excess dough hang over the sides of the pot.
- Preheat the oven to 375˚F (190˚C)
- Layer the pasta-lined pot with the rigatoni, mozzarella, meatballs, hard-boiled eggs, provolone, ricotta-stuffed shells, caramelized onions, and sausages.
- Fold the pasta dough over the sausages and cover with the lid. Bake for 45 minutes, then remove the lid and bake for 30 minutes more. Cool for at least 30 minutes.
- Invert the timpano onto a cutting board and cool for 10 more minutes before cutting.
- Serve with marinara sauce.
- Enjoy!
Nutrition Facts : Calories 1272 calories, CarbohydrateContent 117 grams, FatContent 58 grams, FiberContent 6 grams, ProteinContent 64 grams, SugarContent 8 grams
More about "vegetarian timpano recipes"
JAMIE OLIVER PIZZA DOUGH RECIPE | JAMIE COOKS ITALY ...
From thehappyfoodie.co.uk
Cuisine Italian
Cook time: 45 minutes, plus proving.
Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough).
Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat.
CALORIES 569kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g
Classic Margherita (pictured above)
The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves.
Ricotta and Baby Courgette
Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.
Grape and Honey
Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.
Tomato and Rosemary
Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.
Broccoli and Sausage
Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake.
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
JAMIE OLIVER PIZZA DOUGH RECIPE | JAMIE COOKS ITALY ...
From thehappyfoodie.co.uk
Cuisine Italian
Cook time: 45 minutes, plus proving.
Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough).
Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat.
CALORIES 569kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g
Classic Margherita (pictured above)
The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves.
Ricotta and Baby Courgette
Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.
Grape and Honey
Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.
Tomato and Rosemary
Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.
Broccoli and Sausage
Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake.
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
'BIG NIGHT' TIMPANO RECIPE - NYT COOKING
Reviews 4
Total Time 4 hours 15 minutes
Cuisine italian
- Bake the timpano for 45 minutes. Remove the foil and bake for 45 more minutes. To check if it's done make a small hole at the top using a knife blade. If steam comes out and the cheese is melted, it's done. Otherwise, bake for 10 to 15 more minutes. To serve, remove from oven and cool for 5 minutes. Carefully turn upside down onto a large platter.
TIMPANO RECIPE BY TASTY - TASTY - FOOD VIDEOS AND RECIPES
From tasty.co
Reviews 80
Cuisine Italian
Calories 1272 calories per serving
- Enjoy!
JAMIE OLIVER PIZZA DOUGH RECIPE | JAMIE COOKS ITALY ...
From thehappyfoodie.co.uk
Cuisine Italian
Cook time: 45 minutes, plus proving.
Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough).
Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat.
CALORIES 569kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g
Classic Margherita (pictured above)
The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves.
Ricotta and Baby Courgette
Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.
Grape and Honey
Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.
Tomato and Rosemary
Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.
Broccoli and Sausage
Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake.
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
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