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Timpano/Final Assembly
Timpano/Final Assembly

Before you jump to Timpano/Final Assembly recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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These changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for example, is loaded with monounsaturated fats which are known as the good fats that fight the effects of bad cholesterol. It is also a rich source of Vitamin E which has a lot of benefits and is also great for your skin. It could be that you already feel that you eat fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, go for organic produce that has not been sprayed with toxic chemical substances. If you can find a good local supplier of fresh fruit and vegetables, you can also ingest foods that have not lost their nutrients because of storage or not being harvested at the right time.

Obviously, it’s not hard to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to timpano/final assembly recipe. To cook timpano/final assembly you only need 11 ingredients and 25 steps. Here is how you achieve it.

The ingredients needed to prepare Timpano/Final Assembly:
  1. Prepare Ragu alla Napoletana
  2. You need Savory Pastry Crust
  3. Use Meatballs
  4. Use Chicken Livers
  5. Use Chicken Breasts
  6. You need penne rigate or ziti
  7. Get peas frozen baby
  8. Prepare eggs , hardboiled & lengthwise
  9. Take mozzarella fresh , cut into irregular Slice 1/2 Pound
  10. You need parmigiano , freshly grated
  11. Prepare flat leaf Italian parsley , finely chopped
Steps to make Timpano/Final Assembly:
  1. Remove the pastry crust from the refrigerator and divide into two portions, one slightly larger than the other.
  2. Return the smaller portion to the refrigerator before proceeding.
  3. Lightly flour a board or your countertop.
  4. Then roll the pastry out into a rough circle, 14 or 15 inches in diameter by 1/4 inch thick.
  5. Thoroughly butter the bottom and sides of a 10-12 inch springform pan.
  6. Place the dough in the pan, carefully pressing all around to flatten the bottom, Gently pressing the dough up the sides of the pan.
  7. Using a paring knife to create and even edge at the top of the pan.
  8. Cover loosely with plastic wrap and refrigerate.
  9. Remove the second portion of dough from the refrigerator and roll out into a roughly formed circle approximately 10-12 inches in diameter.
  10. Place on a floured sheetpan, cover loosely with plastic wrap and return to the refrigerator.
  11. Pre-heat the oven to 350 degrees, and bring a large pot of water to the boil for the pasta.
  12. Cook the penne (or ziti) until al dente, drain in a collander and reserve.
  13. While the pasta is cooking, slice the chicken breasts diagonally into 1/2-1 inch strips.
  14. Remove the pastry shell fro m the refrigerator, and assemble all of the ingredients necessary for the final assembly.
  15. Place a layer of pasta in the bottom of the pastry shell, about one inch deep.
  16. Ladle about 1 cup of the Ragu evenly over the pasta, then sprinkle half the peas over that.
  17. 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.
  18. Repeat the process with the remainder of the pasta, sauce, peas, sausages, meatballs, chicken breasts, chicken livers, hard boiled eggs, mozzarella and parmigiano.
  19. Save just enough sauce for one final coating on the pasta before you attach the top crust to the Timpano.
  20. Also, pour any accumulated juices from the chicken breasts and chicken livers over the pasta before sealing with the top crust.
  21. 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.
  22. 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.
  23. The pastry should be well browned, all the ingredients should be thoroughly heated, and the cheese melted
  24. Remove the sides from the springform pan, put the Timpano on a platter and serve at the table. Be gracious when the guests applaud.
  25. READY to Serve..!! :)

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