timpano alla evans

2 boxes of pastry dough

1lb Al dente ziti or penne

6 cups ragu (see prior recipes)

50 meatballs 

1lb salami

1lb mozzarella sliced in 1/3 inch slice

1 cup shredded pecorino

6 eggs

Meatballs:

Lb ground beef

1/2lb pork

1T rosemary

2T. Parsley

3 minced cloves garlic

1T basil

1 T salt

1 tsp pepper

2 eggs

1/2 cup bread crumbs 

Combine all of above well and form into small 1 inch meatballs. Fry in olive oil and set aside

Preset oven to 350. Roll out pastry dough into 2 large rounds about 1/8 inch thick. Grease a deep round pain and lay the first pastry down.  Add a cup of sauce to the bottom. Add 1/2 the cooked pasta. Dilute remaining sauce with a cup of water and spoon about another cup of sauce. Add a layer of salami, then mozzarella, then the meatballs. Add 2 more cups sauce. Add the mushrooms, pasta, and another layer of salami. Dust the top with pecorino.  Pour whipped egg over the top. 

Cover with pastry dough tucking in and securing the edges. 

Bake at 350 for 90 minutes. Give it a shake and bake another 20. Cool for 30 minutes then flip it if you dare

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