Timpano di Maccheroni
Miscellaneous Ingredients
2 pounds lasagna noodles
1 pound elbow macaroni noodles
1/2 pound fresh Mozzarella, cut into irregular 1/4 inch slices
Freshly grated Parmigiano
4 tablespoons flat-leaf Italian Parsley, finely chopped
1 egg (for wash)
1 tablespoon water (for wash)
- Start the ragu first. This will take a few hours. While it is simmering you can finish all or most of the other dishes.
- Start the meatloaf next and get it baking.
- Cook the chicken breasts and set aside.
- Cook the macaroni very al dente, drain, rinse with cold water to cool, mix with a teaspoon of olive oil to prevent sticking, and set aside.
- Soak the lasagna noodles and then cook al dente
Final Assembly
Preheat oven to 400F (maybe). Use a large dutch oven or deep casserole. Beat egg and water to make an egg wash. Place noodles around the dish to form a base for the dish.
Place a 1/3 of noodles to make a layer on the bottom of the pan. Arrange 1/2 the parsley, vegetables, meat, and cheese on top artistically. Remember it should look interesting when sliced. Top with 1/2 the ragu and another layer of noodles. Press gently downwards to tighten up. Repeat with remaining parsley, vegetables, meat, and cheese. Do not overflow the top. Put on a last layer of noodles. Use enough noodles to cover the top and fold ends of original noodles back over the top. Brush top crush with egg wash.
[Bake for 45 minutes or so until top is golden brown. Let sit at least 15 minutes before serving. Slice and amaze your guests!]Need to consider a lower temperature. The noodles started to burn before the inside was fully cooked. So maybe 350f for an hour covered and then remove the cover until brown?
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