| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Pasta, Ethnic, Casseroles |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Phyllo dough |
| 1 1/2 |
lb |
Penne cooked al dente in light sauce |
| 6 |
|
Italian sausages cooked in their casings and sliced diagonally 1/2" wide |
| 4 |
|
Eggplants, grill and slice into 1/2" slices |
| 6 |
|
Zucchini, grill and slice into 1/2" slices |
| 6 |
|
Yellow squash, grill and slice into 1/2" slices |
| 4 |
|
Bulbs fennel, grill and slice into 1/2" slices |
| 12 |
|
Plum tomatoes, grill and slice into 1/2" slices |
| 2 |
c |
Grated fresh parmesan cheese |
| 8 |
|
Hard boiled eggs, cut into 1/2" slices |
| 2 |
c |
Light marinara sauce |
| 6 |
|
Beaten eggs |
INSTRUCTIONS
Preparation:
1. Oil the pan or wash-basin generously with 1/4 to 1/2 cup of olive oil so
that the phyllo dough will not stick. Line the pan with phyllo dough,
leaving at least 6" overlay to drape the timpano.
2. Layer the filling as you would with lasagne, but press down with your
hands so the timpano will hold and it will be well defined.
3. Add lightly sauced penne about 2" or so. Add various grilled vegetables
in a single layer.
4. Sprinkle with Parmesan and drizzle about 3/4 cup of marinara sauce over
the first layer.
5. Add 1/2 of the hard-boiled eggs, cut-side down.
6. Repeat layers until pan is filled.
7. Add beaten eggs which will set the timpano. Fold overlay over bottom of
timpano.
8. Bake on middle rack of 350 degree oven for 1 1 1/2 hours until crust is
golden. Check timpano after 45 minutes. If the top layer is cooking too
rapidly, lightly cover with foil.
9. The recipe may be altered with the ingredients of your choice.
Posted to MM-Recipes Digest V4 #325 by roy@indy.net (Roy) on Dec 15, 1997
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