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Before you jump to Timpano/Final Assembly recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to timpano/final assembly recipe. You can have timpano/final assembly using 11 ingredients and 25 steps. Here is how you achieve that.
The ingredients needed to make Timpano/Final Assembly:
- Provide Ragu alla Napoletana
- Provide Savory Pastry Crust
- Use Meatballs
- Use Chicken Livers
- Use Chicken Breasts
- Provide penne rigate or ziti
- You need peas frozen baby
- Get eggs , hardboiled & lengthwise
- Take mozzarella fresh , cut into irregular Slice 1/2 Pound
- Provide parmigiano , freshly grated
- Get flat leaf Italian parsley , finely chopped
Instructions to make Timpano/Final Assembly:
- Remove the pastry crust from the refrigerator and divide into two portions, one slightly larger than the other.
- Return the smaller portion to the refrigerator before proceeding.
- Lightly flour a board or your countertop.
- Then roll the pastry out into a rough circle, 14 or 15 inches in diameter by 1/4 inch thick.
- Thoroughly butter the bottom and sides of a 10-12 inch springform pan.
- Place the dough in the pan, carefully pressing all around to flatten the bottom, Gently pressing the dough up the sides of the pan.
- Using a paring knife to create and even edge at the top of the pan.
- Cover loosely with plastic wrap and refrigerate.
- Remove the second portion of dough from the refrigerator and roll out into a roughly formed circle approximately 10-12 inches in diameter.
- Place on a floured sheetpan, cover loosely with plastic wrap and return to the refrigerator.
- Pre-heat the oven to 350 degrees, and bring a large pot of water to the boil for the pasta.
- Cook the penne (or ziti) until al dente, drain in a collander and reserve.
- While the pasta is cooking, slice the chicken breasts diagonally into 1/2-1 inch strips.
- Remove the pastry shell fro m the refrigerator, and assemble all of the ingredients necessary for the final assembly.
- Place a layer of pasta in the bottom of the pastry shell, about one inch deep.
- Ladle about 1 cup of the Ragu evenly over the pasta, then sprinkle half the peas over that.
- Arrange half the sausages, meatballs, chicken breasts, chicken livers, hard boiled eggs and mozzarella on top of the pasta, then sprinkle with freshly grated Parmigiano and freshly chopped Italian parsley.
- Repeat the process with the remainder of the pasta, sauce, peas, sausages, meatballs, chicken breasts, chicken livers, hard boiled eggs, mozzarella and parmigiano.
- Save just enough sauce for one final coating on the pasta before you attach the top crust to the Timpano.
- Also, pour any accumulated juices from the chicken breasts and chicken livers over the pasta before sealing with the top crust.
- Remove the top crust from the refrigerator, place on top of the springform pan, trim the edges with a paring knife or scissors, then pinch the top and bottom crusts together with your fingers.
- Make two or three 1 inch slits in the top crust to vent steam during cooking process, place in the center of the preheated oven and bake for approximately 40 minutes.
- The pastry should be well browned, all the ingredients should be thoroughly heated, and the cheese melted
- Remove the sides from the springform pan, put the Timpano on a platter and serve at the table. Be gracious when the guests applaud.
- READY to Serve..!! :)
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