How to make a Timpano

Timpano, made famous in the movie Big Night is a baked Italian dish stuffed with meats, pasta, eggs and enclosed in a crust.  The ingredients can be varied depending upon your preferences.

Meat Ball Ingredient list:
quantity depends on how large of a
Timpano you are making.

extra-virgin olive oil
onion, chopped
garlic cloves, minced
bread crumbs
ground beef
ground pork
egg
milk
grated Parmigiano-Reggiano
Kosher salt
ground black pepper
ground red pepper
dried basil
dried oregano
chopped parsley leaves.
Mix ingredients, roll into desired ball
sizes, bake at 350 until internal temp is
160 degrees.

Tip: make mini meatballs instead of
quartering large ones. Save the
grease for the sauce!!

Marinara Ingredient List
quantity depends on how large of a
Timpano you are making.

extra-virgin olive oil
chopped onion
garlic
celery
carrot
tomatoes
tomato paste from can
dried parsley
dried basil
dried oregano
salt and pepper to taste

In a food processor place chopped onion,
garlic, celery, carrot, parsley and garlic,
blend until smooth. Add tomatoes and
blend again to the desired consistency.

Heat your oil in a large skillet over medium
heat. Stir in ingredients from food
processor and cook until soft. Add tomato
paste, reduce heat and simmer 5 minutes.
Stir in basil, oregano, salt and pepper;
simmer 20 minutes, uncovered, stirring
occasionally.
Tip: If you use sugar in your sauce try
replacing that with a carrot.

Pasta Dough Tips
Combine the flour and salt in the bowl of a food processor fitted with a dough blade attachment. Pulse a few times to
combine.  Next crack the eggs on top of the flour, put the lid on the food processor and process for 30-60 seconds into a
rough ball.  Knead the dough until it comes together and is smooth.

Tips: if dry or If the dough doesn’t come together after 60 seconds and looks like small pebbles or chick peas, add a
teaspoon of water and process again until the dough comes together.

If the dough is sticky and smears against the sides of the bowl, add a tablespoon of flour and process until it comes
together and is glossy.

Remove the dough from the food processor. Knead against the counter a few times until it comes together into a smooth
ball then dust the dough with a little flour and rest at room temperature for at least 20 minutes.

Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time.  Roll by hand to 1/16 of an
inch thick. If you are using a machine stop at the second to last setting.

Filler List
hard-boiled eggs, peeled
meatballs
marinara sauce
Cavatappi or Penne pasta, cooked very al dente, half the time recommended on
the box
olive oil and butter to line the bowl
Your favorite Cheeses
Pecorino-Romano or Parmigiano cheese
Mozzarella
Ricotta cheese blended with Italian Herbs
Provolone cheese, cut into 1/4″ pieces
eggs, beaten

Other suggestions
Artichoke hearts, Olives, Egg plant, sauteed onions and peppers, ground
vegetables, cooked potatoes, anchovies, turkey sausage, anchovies, etc…
The combinations are endless. You just want it too stand up on it’s own when
plated for your presentation.

Line your bowl as per the video. You will need to leave enough
to be able to hang over and to then lay over the top.  Go ahead and pre heat your
oven to 350.

Tip: Push and squeeze the ingredients down into the bowl with your fingers or the
bottom of a cup but not hard enough that it will rip the dough.

4th. After your last layer, add beaten eggs to the top and let it flow down in
through the layers.  The egg will bind and coagulate the ingredients together but
will not effect the taste.

5th.  Fold the pasta dough over the top of the layers and seal completely, cut the
excess off with a scissors.  Use a wet finger to meld the edges of the dough
together.

6th.  Bake at 350 until golden brown and an internal temperature of 165.
When done let stand for 30 minutes and flip, you may need a flat lid or pan if it is a
large Timpano.

Recipe and video courtesy of Coco’s Italian Market and Restaurant

Video from youtube

Italy is a dream that keeps returning for the rest of your life

– Anna Akhmatova