Timpano Di Maccheroni the Mythic Pasta Dome
Experience the ultimate showstopper with Timpano di Maccheroni, the mythic pasta dome that will leave your guests in awe. This Italian masterpiece combines tender homemade pasta dough, a rich medley of ground beef and crumbled Italian sausage, velvety tomato sauce, and layers of mozzarella, Parmesan, and prosciutto, all baked to perfection. Hidden within the dome are hard-boiled eggs and fresh basil, adding surprise and decadence to every slice. The spectacular golden crust, brushed with egg wash, seals in the flavors and creates an unforgettable visual spectacle. Perfect for festive gatherings, this dish is an ambitious yet rewarding centerpiece that embodies the art of Italian cooking.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 5 pieces Large eggs
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 500 grams Dried macaroni pasta
- 3 cups Tomato sauce
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 300 grams Ground beef
- 200 grams Italian sausage, crumbled
- 6 pieces Hard-boiled eggs
- 200 grams Prosciutto slices
- 10 pieces Fresh basil leaves
- 1 teaspoon Black pepper
- 2 tablespoons Bread crumbs
- 1 tablespoon Butter, softened
Instructions
In a large mixing bowl, combine the flour and salt. Form a well in the center and crack in 4 eggs. Add the olive oil and mix to form a dough. Knead the dough until smooth, wrap in plastic wrap, and let rest for 30 minutes.
Cook the macaroni pasta in salted boiling water until al dente. Drain, rinse with cold water, and set aside.
In a skillet, cook the ground beef and Italian sausage over medium heat until browned. Drain fat and set aside.
Preheat your oven to 350°F (175°C). Grease the inside of a large mixing bowl with the softened butter, then dust with breadcrumbs to prevent sticking.
Roll out the pasta dough into a large, thin sheet. Carefully line the prepared mixing bowl with the dough, leaving excess hanging over the edges.
Spread a layer of tomato sauce at the bottom of the dough-lined bowl. Add a layer of macaroni, followed by some ground meat, crumbled sausage, a sprinkle of Parmesan, mozzarella, and basil. Repeat layering, adding slices of prosciutto and halved hard-boiled eggs in between until all ingredients are used.
Fold the excess dough over the top to seal the Timpano completely. Beat the remaining egg and brush it over the dough to create a golden crust during baking.
Bake the Timpano in the preheated oven for 90 minutes. Cover with foil if the crust browns too quickly.
Let the Timpano cool in the bowl for 20 minutes after baking. Gently invert onto a serving platter and slice to reveal the stunning interior layers. Serve warm and enjoy!
Nutrition Facts
Calories |
8020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.9 g | 441% | |
| Saturated Fat | 133.5 g | 668% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 2930 mg | 977% | |
| Sodium | 11834 mg | 515% | |
| Total Carbohydrate | 812.4 g | 295% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 31.3 g | ||
| Protein | 409.2 g | 818% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 3115 mg | 240% | |
| Iron | 51.2 mg | 284% | |
| Potassium | 4539 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
