This impressive Timpano is a show-stopping centerpiece that combines crispy phyllo pastry with layers of al dente penne, charred seasonal vegetables, and rich marinara sauce. The dish features a hearty filling of grilled eggplant, zucchini, fennel, and tomatoes, bound together with hard-boiled eggs and parmesan cheese. The exterior becomes golden and shatteringly crisp, while the interior remains moist and savory. It is an ideal dish for holiday gatherings, large family dinners, or special occasions where you want to serve a substantial main course that can be prepared ahead of time. The complex flavors of roasted vegetables and tangy tomato sauce create a satisfying balance in every bite.
Timpano Or Timbalo
Description
This impressive Timpano is a show-stopping centerpiece that combines crispy phyllo pastry with layers of al dente penne, charred seasonal vegetables, and rich marinara sauce. The dish features a hearty filling of grilled eggplant, zucchini, fennel, and tomatoes, bound together with hard-boiled eggs and parmesan cheese. The exterior becomes golden and shatteringly crisp, while the interior remains moist and savory. It is an ideal dish for holiday gatherings, large family dinners, or special occasions where you want to serve a substantial main course that can be prepared ahead of time.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Lightly oil the pan or washbasin generously with olive oil to prevent the phyllo dough from sticking.
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Line the pan with sheets of phyllo dough, brushing lightly with oil if desired, leaving at least 6 inches of overlay on each side to drape over the timpano later.
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In a large bowl, toss the cooked al dente penne with a small amount of marinara sauce to lightly coat.
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Spread a layer of the sauced penne into the bottom of the prepared pan, pressing down gently to create a base.
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Arrange a single layer of the grilled vegetables (eggplant, zucchini, yellow squash, fennel, and tomatoes) over the pasta.
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Sprinkle a portion of the grated parmesan cheese over the vegetables.
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Drizzle approximately 3/4 cup of marinara sauce over the first layer of vegetables and pasta.
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Arrange half of the sliced hard-boiled eggs over the sauce, cut-side down.
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Repeat the layers of pasta, vegetables, parmesan, sauce, and eggs until the pan is filled, finishing with a layer of vegetables.
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Pour the beaten eggs evenly over the top layer to help set the timpano structure.
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Carefully fold the overhanging phyllo dough edges over the top of the filling to enclose it completely.
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Bake on the middle rack of the oven for 1 hour and 30 minutes, or until the crust is deep golden brown and crisp.
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Check the timpano after 45 minutes; if the top is browning too quickly, loosely cover with foil to prevent burning.
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Let rest for 10 minutes before slicing to allow the filling to set.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 59.9kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 73.1mg4%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 0.4g2%
- Sugars 0.4g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe may be altered with the ingredients of your choice, such as adding roasted meats or different seasonal vegetables.
Ensure the phyllo dough is kept covered with a damp towel while working to prevent it from drying out and cracking.
For a vegetarian version, omit the Italian sausages and increase the quantity of grilled vegetables.
This dish is best served warm. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
