FOOD
Timpano Lasagna
Replace one word in a movie title with the word lasagna. GO!
FOOD
Timpano Lasagna
Replace one word in a movie title with the word lasagna. GO!
Ingredients
- 2 cups 00 flour
- 2 eggs
- 6 egg yolks, beaten
- 6 tablespoons extra-virgin olive oil, divided
- ½ cup onion, diced
- ¼ cup carrot, diced
- ¼ cup celery, diced
- 1 pound ground beef
- 1 can crushed tomatoes (28 ounces)
- Salt and pepper, to taste
- 2 pounds lasagna noodles, cooked al dente
- 1 cup ricotta cheese, drained well
- ½ cup Parmesan cheese, grated
- 1 cup fresh basil leaves
- ½ cup mozzarella cheese, grated
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced
- ¼ cup parsley, chopped
- ½ teaspoon red chili flakes
Steps
- Preheat oven to 375 degrees.
- In a large skillet over medium to heat, add 2 tablespoons of olive oil.
- Next, add the onion and sauté until the onions become soft about 5 minutes.
- Add the celery and carrot, and sauté for an additional 5 minutes.
- Raise heat to high and add the ground beef. Cook until meat is no longer pink, about 8 minutes.
- Add the tomatoes, and simmer over low heat until the sauce thickens. Season with salt and pepper.
- In the bowl of a stand mixer fitted with a dough hook, add the flour, eggs, 2 tablespoons olive oil, and kosher salt to taste. Mix on low speed until a dough begins to form.
- Increase speed to medium to high, and knead for five minutes or until smooth.
- Wrap in plastic wrap and leave out to rest for 30 minutes.
- Coat the interior of a Dutch oven with the remaining 2 tablespoons olive oil.
- Unwrap dough, dust with flour, and on a well-floured work surface, begin rolling out into 1 large disc, about ⅛ inch thick. Roll around the rolling pin, and unroll into the Dutch oven, carefully pressing down to the bottom. Make sure there is still about 6 inches or more hanging outside the vessel.
- Start filling your Timpano by adding a layer of lasagna noodles followed by a layer of ricotta cheese.
- Next, add a layer of meat sauce followed by Parmesan cheese and fresh basil.
- Continue this order until the entire Timpano is filled, ending with a layer of pasta and a final layer of grated mozzarella cheese. Carefully, fold the excess dough up from the sides, and press down on the top to seal shut.
- Cover the Dutch oven and bake for 1 hour and 30 minutes. For a crispier crust, bake uncovered. Let the Timpano rest in the pan for 1 hour before placing a large cutting board over top of the Dutch oven to invert and reveal the Timpano.
- In a small bowl, add the melted butter, minced garlic, parsley, and chili flakes, then stir to combine.
- Brush Timpano all over with the garlic-butter mixture, and cut into slices, like you would a cake. Serve immediately.