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Timballo

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    • Serves:

      4

Ingredients

Timballo

  • 4 cups (1 L) all-purpose flour
  • 4 large eggs, beaten / Plus 1 more for egg wash
  • 1 teaspoon (5 ml) kosher salt
  • 2 tablespoons (30 ml) unsalted butter, cut into cubes
  • olive oil, for greasing pan
  • ½ cup (120 ml) prosciutto, slice
  • ½ cup (120 ml) salami, sliced
  • ½ cup (120 ml) mortadella, sliced
  • 4 hard-boiled eggs, peeled and quartered lengthwise
  • 2 cups (480 ml) beef, pork or veal meatballs, cooked
  • 1 cup (240 ml) tomato sauce
  • 2 cups (480 ml) ziti pasta, cooked
  • ½ cup (120 ml) parmesan, grated
  • ½ cup (120 ml) ricotta
  • ½ cup (120 ml) mozzarella, grated

Directions

  1. Preheat oven to 350F (180C).
  2. Place flour, salt, eggs and butter in a food processor.
  3. Blend until you reach a smooth but firm dough.
  4. If the consistency needs to be adjusted, slowly add small amounts of cold water.
  5. Remove dough from food processor and cover with plastic wrap until ready to use.
  6. Grease round and deep baking pan with olive oil.
  7. On a lightly floured cutting board or table, roll out the dough until it is 1/3-inch thick and flat.
  8. Place dough in baking dish with edges overlapping the sides of the dish.
  9. Mix pasta with tomato sauce in a mixing bowl, and put half inside the pie.
  10. Top pasta with half of all your stuffing ingredients (deli meats, cheeses, meatballs and eggs).
  11. Place second layer of pasta, and cover with remaining stuffing ingredients.
  12. Fold over the edges of the dough in order to cover the pie completely.
  13. Brush the top of the pie with egg wash.
  14. Place pie in the oven and bake for 45 minutes.
  15. Reduce heat to 300F (150C), cover pie with aluminum foil, and keep cooking cook for 35 minutes. The pie should be steamy and the crust golden brown.
  16. Remove pie from oven, and let rest for 15-20 minutes.
  17. Slice pie into equal portions and serve hot.

 

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