Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, timpano/final assembly. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Final Assembly Schedule, often abbreviated as FAS and sometimes referred to as finishing schedule, is a schedule of end items to finish the product for specific customer orders in a make to order (MTO) or assemble-to-order (ATO) environment. Timpani (/ˈtɪmpəni/; Italian pronunciation: [ˈtimpani]) or kettledrums (also informally called timps) are musical instruments in the percussion family. A type of drum categorised as a hemispherical drum, they consist of a membrane called a head stretched over a large bowl traditionally made of copper.

Timpano/Final Assembly is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Timpano/Final Assembly is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have timpano/final assembly using 11 ingredients and 25 steps. Here is how you can achieve that.

The ingredients needed to make Timpano/Final Assembly:

1. Take Ragu alla Napoletana
2. Prepare Savory Pastry Crust
3. Make ready Meatballs
4. Prepare Chicken Livers
5. Take Chicken Breasts
6. Get 1 Pound penne rigate or ziti
7. Prepare 1 Cup peas frozen baby
8. Prepare quartered 2 eggs , hardboiled & lengthwise
9. Take 1/4 inch mozzarella fresh , cut into irregular Slice 1/2 Pound
10. Get parmigiano , freshly grated
11. Get 4 Tablespoons flat leaf Italian parsley , finely chopped

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Steps to make Timpano/Final Assembly:

1. Remove the pastry crust from the refrigerator and divide into two portions, one slightly larger than the other.
2. Return the smaller portion to the refrigerator before proceeding.
3. Lightly flour a board or your countertop.
4. Then roll the pastry out into a rough circle, 14 or 15 inches in diameter by 1/4 inch thick.
5. Thoroughly butter the bottom and sides of a 10-12 inch springform pan.
6. Place the dough in the pan, carefully pressing all around to flatten the bottom, Gently pressing the dough up the sides of the pan.
7. Using a paring knife to create and even edge at the top of the pan.
8. Cover loosely with plastic wrap and refrigerate.
9. Remove the second portion of dough from the refrigerator and roll out into a roughly formed circle approximately 10-12 inches in diameter.
10. Place on a floured sheetpan, cover loosely with plastic wrap and return to the refrigerator.
11. Pre-heat the oven to 350 degrees, and bring a large pot of water to the boil for the pasta.
12. Cook the penne (or ziti) until al dente, drain in a collander and reserve.
13. While the pasta is cooking, slice the chicken breasts diagonally into 1/2-1 inch strips.
14. Remove the pastry shell fro m the refrigerator, and assemble all of the ingredients necessary for the final assembly.
15. Place a layer of pasta in the bottom of the pastry shell, about one inch deep.
16. Ladle about 1 cup of the Ragu evenly over the pasta, then sprinkle half the peas over that.
17. Arrange half the sausages, meatballs, chicken breasts, chicken livers, hard boiled eggs and mozzarella on top of the pasta, then sprinkle with freshly grated Parmigiano and freshly chopped Italian parsley.
18. Repeat the process with the remainder of the pasta, sauce, peas, sausages, meatballs, chicken breasts, chicken livers, hard boiled eggs, mozzarella and parmigiano.
19. Save just enough sauce for one final coating on the pasta before you attach the top crust to the Timpano.
20. Also, pour any accumulated juices from the chicken breasts and chicken livers over the pasta before sealing with the top crust.
21. Remove the top crust from the refrigerator, place on top of the springform pan, trim the edges with a paring knife or scissors, then pinch the top and bottom crusts together with your fingers.
22. Make two or three 1 inch slits in the top crust to vent steam during cooking process, place in the center of the preheated oven and bake for approximately 40 minutes.
23. The pastry should be well browned, all the ingredients should be thoroughly heated, and the cheese melted
24. Remove the sides from the springform pan, put the Timpano on a platter and serve at the table. Be gracious when the guests applaud.
25. READY to Serve..!! :)

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