Timpano
Instructions
1. Heat a saute pan over medium-high heat and add enough olive oil to cover the bottom to about 1/4-inch.
2. Add the meatballs and saute, rolling them around so they're cooked all-around.
3. Keep the heat low enough so you don't get spattered.
4. When they have a nice crust they're done.
5.Remove and drain the meatballs on paper towels.
6.Have some wine.
II Make some dough
1. Place the four, eggs, salt, and olive oil in a stand mixer fitted with the dough hook. (A large-capacity food processor may also be used.)
2. Add 3 tablespoons of the water and process.
3. Add more water, 1 tablespoon at a time, until the mixture comes together and forms a ball.
4.Turn the dough out on a lightly-floured work surface and knead to make sure it's well-mixed.
5. Set it aside to rest for 5 minutes.
6. Generously grease your pan with butter and olive oil.
7. Fold the dough in half, then in half again so you have a triangle-shape.
8. Place the corner of the dough into the bottom center of the pan and unfold it.
9. With the back of your hand start gently pressing the dough into the bottom and sides of the pan, draping the extra dough over the sides.
10. Pre-heat the oven to 350 degrees.
11. All your ingredients should be at room temperature.
12. Toss the drained pasta with the olive oil and 2 cups of the sauce.
13. Distribute a layer of the pasta in the bottom (this will be the top when you're done) of the pan - approximately 3 cups. This layer should be about an inch deep.
NOTE: If you make the layers too deep, you run the risk of running out of room. Everything needs to fit in the pan without "heeping" the ingredients, you're going to be flipping this over and you want it to sit flat on a platter.
14. Top the first layer of pasta with 1 cup of the salami (or sausage), 1 cup of Provolone, 6 of the hard-boiled eggs, 1 cup meatballs, and 1/3 cup of the Romano cheese.
15. Pour 1/3 of the beaten eggs over this (they help bind everything together) and then 2 cups of the sauce over these ingredients.
16.Top with another layer of the pasta - about 3 cups or so. Top that with the remaining salami (or sausage), 1 cup Provolone, 6 hard-boiled eggs, remaining meatballs, and 1/3 cup Romano cheese.
17. Pour 2 cups of the sauce over these ingredients.
18. Top these ingredients with a final layer of pasta. You should be right about even with the edge of the pan, spoon about 2 more cups of sauce over all of this.
19. Pour the remaining egg mixture over these ingredients.
III Baking the timpano
1. Bake in a 350 degree oven until lightly browned, about 1 hour.
2.Then cover it with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown about 45 minutes.
3. It should reach an internal temperature of 120 degrees.
4. Remove from the oven and let it rest for at least 30 minutes.
5. Have an appropriate platter ready, set it upside-down over the timpano, grab the timpano and platter together and flip it over. (Do not take the pan off yet, let it rest like this for 30 minutes.)
6. After 30 minutes with the pan on it, very gently remove the pan and let it cool another 20 minutes. This is a nice time to garnish it and make it pretty.
7. Using a long-sharp knife, cut a circle about 3 inches in diameter in the center of the timpano. Make sure to cut all the way to the bottom. Then slice the timpano like a pie into individual portions, leaving the center circle as a support for the remaining pieces.
