Timpano di Maccheroni

Miscellaneous Ingredients
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.
- Make the crust and put it the refrigerator.
- Start the meatloaf next and get it baking.
- Cook the chicken breasts and set aside.
- Cook the vegetables 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.

Final Assembly
Preheat oven to 400F. Get out a 12" spring-form pan. Beat egg and water to make an egg wash. Divide pie crust into two balls in a roughly 3 to 1 ratio. Roll the first one out so it can cover the bottom and the sides of the pan.

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. Roll final ball of dough, trim 1/2 inch larger than the pan, and join to side crust with egg wash. Brush top crush with egg wash and cut attractive vents for steam.

Bake for 45 minutes or so until top is golden brown. Let sit at least 15 minutes before serving. Slice and amaze your guests!

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