With the Fourth of July right around the corner and the many other celebrations that will be going on this summer, like graduations, family reunions, picnics, birthdays and loads of other get- togethers, I thought I would bring back the idea of making a timpano. What’s a timpano you might ask?
A timpano is a huge round drum or dome of delicious crust that is filled with pasta, meatballs, salami, cheeses and sauce, it is self contained, huge and feeds a crowd, It’s party food to the max and has a ton of WOW factor!
Timpano was made famous by the movie Big Night, staring Stanley Tucci. The timpano, (which is the real star of the movie),was actually his moms recipe. I’ve been making it for special occasions and parties since the first time I saw the movie and bought his cookbook many years ago.
I love this scene in the movie, the first time we saw it, both my kids said “mom you got to make that! ” And I’ve been doing it ever since.
The vessel you cook it in is VERY important so as to get the right shape, it looks like a big basin made out of old enamelware. I took a permanent magic marker and wrote my name on the back, this will be a family heirloom that will be past down to my kids with lots of happy memories attached. This is the pan I use.
Since I’ve made it so many times I sort of simplified the sauce, Stanley’s family makes a meaty ragu, I just make my homemade marinara, it’s much lighter and not as heavy, besides there’s so much going on inside with all the other ingredients. The mini meatballs I just make ahead of time and bake them.
As far as all the ingredients go everything can be prepped ahead of time which is a great time saver for a big party going on. Like I said I make my marinara, cook up my mini meatballs, pre -cook the pasta (very al’dente), cook my eggs and chop up my cheese and salami. Everything gets put into a ziplock bag and ready for assembly.
Even the dough I make the night before so it’s all prepped and ready, just make sure it’s at room temperature before you start rolling it out.
You see it’s really not that daunting of a recipe to make, don’t let it scare you, it’s fairly simple, a little time consuming with the prep, but then that’s it! The day you put it together will be a breeze and no clean up.
For all the years I have been making timpano I can honestly say I have NEVER had any problems with the dough, it always comes out perfect!
Just take your time rolling it so that it drapes way over the pan, you’re going to be filling it with some heavy stuff and you’ll need to be able to close it up with out any of the ingredients showing.
Fill it to the brim!
Sauce it one last time then wrap it up like a present and bake it.
The smells are unbelievable!
But I have to stress a very important step, LET IT REST, a good 45 minutes to an hour, think turkey rest, otherwise you will cut into it and it will be a big saucy mess, you won’t be able to slice it into nice wedges. You know how lasagna is when you try and cut it piping hot? It’s a hot mess, you don’t want that.
I have taken this whole, baked piping hot timpano, wrapped it up in heavy towels and brought it to picnics and family reunions where it would be sitting for 2 hours and it was still hot when I cut into it, just remember if you transport it you need something to cut it on and a good serrated knife. Did I mention it feeds a ton?
This is fun party food, people will be talking about it and craving it for your next gathering. It’s just some basic Italian essentials all wrapped up in a crusty drum of pasta dough where all the flavors meld together in perfect harmony with amazing results!
Try to stash a piece for your self the next day, leftovers are awesome.
Stanley Tucci’s original timpano recipe is here, but remember I replace his rich ragu with my lighter homemade marinara.
Otherwise follow his directions to the tee I should show you my own personal copy of this recipe, it’s filled with yellow highlighted marks all over.
Study the recipe well, once a good friend of mine made this for a very special occasion, she forgot one important step, covering it with foil, the top burned, she cried…
Go ahead now, make a timpano for your next party or picnic, no need to be intimidated.
Come see what I’m cooking up during the week on Instagram, you can follow me here.
What do you get when you open up a pork loin, rub it down with garlic, olive oil and tuscan herbs, smother it with roasted mashed butternut squash and then tie it back up? I’ll tell you… The most delicious flavor combination with an absolutely beautiful presentation!
I saw this recipe in the cookbook
Then all you have to do is rub your herby mixture all over the top which adds to the overall flavor as your end result.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
