Timpano - My favourite!
I found the recipe for this Italian crowd pleaser in an edition of Australian Gourmet Traveller and since then I've prepared it every year, usually during winter. It feeds a small army and is perfect for a family gathering washed down with a nice Chianti. It's a labour of love but well worth the effort. If serving for a dinner party I start prep in the morning. This recipe is re-written directly from the one published in the May 2006 Australian Gourmet Traveller (p. 107) and I have slightly tweaked it to my preference. Serves 8-12 people. Ingredients 500 gm bucatini or spagetti pasta, cooked 6 hard boiled eggs, peeled 2 cups cooked green peas 2 cacciatore sausages thinly sliced 2 balls of fresh mozzarella, sliced 150 gm grated parmesan cheese 1 cup of tomato passata 1 beaten egg with a tbs of milk added For the pastry 500 gm strong plain white flour 125 gm cold unsalted butter, chopped 2 tbs caster sugar 1 tbs extra virgin olive oi...