Ciao Chow Linda

Timpano

Cuisine: Italian

Serves: feeds multitudes

A huge pasta and meat filled extravaganza fit for a crowd.

Ingredients

• FOR THE FILLING:

• 2 cups genoa salami, cut into 1/4-inch to 1/2-inch cubes

• 2 cups sharp provolone cheese, cut into 1/4-inch to 1/2-inch cubes

• 8-10 hard-boiled eggs, quartered lengthwise, then

• cut in half

• About two dozen little meatballs 1/2 inch in diameter

• 8 cups spaghetti sauce (not too thick)

• 3 lbs ziti pasta, cooked very al dente (you’ll probably end up with plenty of extra ziti)

• 2 tablespoons olive oil

• 2⁄3 cup pecorino romano cheese, finely grated

• 8 large eggs, beaten

• FOR THE DOUGH:

• 4 cups all-purpose flour

• 4 large eggs

• 1 teaspoon kosher salt

• 3 tablespoons olive oil

• 1⁄2 cup water

Instructions

1. THE DAY BEFORE:

2. Make about two dozen meatballs; they should each be the size of a grape tomato.

3. Have the tomato sauce ready.

4. It should be room temperature.

5. Make the hardboiled eggs.

6. THE DAY OF:

7. Preheat your oven to 350 degrees.

8. Boil the ziti.

9. It should be on the harder side of al dente, as it will cook more in the oven.

10. Thoroughly grease the inside of the bowl you plan to use for the timpano.

11. While the ziti is cooking, roll out the pasta dough to the thinnest possible setting.

12. Take the strips and lay them next to each other lengthwise so that their edges are touching, and seal them together to make one large sheet. You’ll want it to be big enough so that it not only completely lines the bowl, but that there’s enough overhang to completely cover the middle of the bowl.

13. Carefully take the sheet of pasta and line the bowl. There should be a lot of overhang.

14. Toss the drained pasta with two cups of sauce.

15. Pour about 6-7 cups of pasta into the bottom of the timpano.

16. Top with half of the salami, provolone, eggs, meatballs, and cheese.

17. Pour another two cups of sauce on top.

18. Pour in another 6 cups of the pasta.

19. Add the rest of the salami, cheese, meatballs, and eggs.

20. Top all that with the remaining sauce and pasta, so that it comes to nearly the top of the bowl.

21. Pour the beaten eggs into the bowl, making sure to distribute them evenly.

22. Fold over the dough and seal it completely.

23. Trim away any excess dough.

24. Bake for about 1 hour until the top is lightly browned.

25. Cover with aluminum foil and bake another 30 minutes or so until the internal temperature is 120 degrees.

26. Remove from the oven and let rest 30 minutes.

27. At this point, the timpano should be able to move freely; try shaking the bowl clockwise and counterclockwise gently to see if it moves.

28. Now the fun part: Get a large pan or dish (one that covers the entire diameter of the bowl), and place it on top of the bowl. Holding the two tightly together, flip the bowl upside down.

29. Carefully lift the bowl. The timpano should come out cleanly.

30. Let the timpano rest for another 30 minutes, then use a long thin knife to slice it like a cake.