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Serves  8  Print this recipe  FavoriteLoadingAdd to my favourites
Nutrition Value
Saturated Fat
250 g flour
0 pinch of salt
3 eggs, beaten
1 tbsp olive oil
400 g pork mince
400 g beef mince
1 tsp fennel seed
1 egg, lightly beaten
0 large handful of parsley, chopped
80 g dried breadcrumbs
1 onion, chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, crushed
2 tbsp tomato puree
600 ml chicken stock
2 x 400g tins chopped tomatoes
0 large handful of fresh basil leaves, chopped
2 tsp salt
Black pepper
200 g penne, cooked al dente, drained and reserved
3 tbsp olive oil
6 eggs, hard-boiled and cut in quarters
450 g Mozzarella, cut into 3cm cubes
200 g salami, thinly sliced
  1. To make the pasta base, mix the flour and the salt, then combine with the eggs and oil. Continue to stir until the dough comes together in a ball.
  2. On a floured work surface, knead the dough for 10 minutes, or until smooth. Wrap with clingfilm and leave to rise at room temperature for at least one hour.
  3. Combine all the meatball ingredients. Roll into about 30 balls. Heat a large nonstick frying pan over a medium heat and cook the meatballs in batches, turning occasionally, for 10-15 minutes until cooked through. Set aside in a bowl.
  4. Cook the onion, carrot, celery and garlic in the same frying pan over a medium heat for eight minutes, stirring occasionally.
  5. Dissolve the tomato puree in the stock and stir into the vegetables. Cook the mixture for one minute.
  6. Stir in the tomatoes and basil. Simmer for 30 minutes. Season with salt and pepper and set aside.
  7. To make the timpano, preheat the oven to 180˚C/160˚C fan/gas mark 4. Toss the penne with 400ml of the sauce. Roll out the pasta on a lightly floured surface to make a 70cm round.
  8. Grease a 3l bowl bowl with two tablespoons of oil and gently mold the pasta sheet to fit; there should be enough hanging over the edge to fold over and cover the filling.
  9. Spoon 100g of penne into the bowl. Top with 100ml of the sauce, 12 pieces of egg, half of the meatballs and 1/3 of the mozzarella. Repeat the process, this time using 300g cups of penne, 150ml of sauce, the remaining eggs, meatballs and cheese.
  10. Top with the remaining penne and sauce. Create a final layer with the salami. Fold the pasta over the filling and brush with one tablespoon of oil. Cover tightly with aluminum foil.
  11. 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 five minutes. Carefully turn upside down onto a large platter.