Timpano

For the sauce, sauté the onions and garlic in olive oil and add the tomato paste. Cook together with the peeled tomatoes sugar, bay leaves, pepper and salt. Cut the melanzane in longitudinal strips, put them in boiling water and cook until soft.

For the polpetti add small beef mince, garlic clove, onion, salt, bread crumbs, egg, pepper. Prepare everything into a dough, knead small balls and fry in hot fat.

For the dough, beat egg yolks with sugar, mix with a little salt, melted butter and flour. Knead a ball and let it rest for half an hour. Make the macaroni “al dente” in boiling hot salted water. Mix the whipped cream with the eggs and the parmesan cheese. Butter a cake springform pan. Divide the dough in half and roll out into two very narrow bases. Use one of the bases to line the tart springform pan, including the rim. Place the cooked melanzane in the mold like petals. Mix the drained macaroni with the tomato sauce. Spread about 1/3 of the macaroni evenly on top. Spread a little egg-whipped cream-parmesan mixture evenly on top. Then place polpetti or strips of ham and hard-boiled eggs in the mold at even intervals. Fill the spaces in between with pasta and pour the rest of the egg-whipped cream-parmesan mixture on top.

Spread small flakes of butter evenly over the top and cover the whole thing with the rolled out leftover dough. Fold the sides well

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