TIMPANO ALLA "BIG NIGHT"
This is a project recipe, to be sure. But the result? An impressive, delectable mountain of perfectly cooked pasta, tender meatballs, egg and salami, swathed in a rich ragu and folded all together in a lissome dough. It is an excavation to eat this, and one to be undertaken slowly, carefully, so as to catch every prism of flavor. The vivid compliments given to this in the film "Big Night" are unrepeatable here, but we are sure you'll find some choice adjectives of your own. (The New York Times)
Provided by Frank Bruni
Categories dinner, casseroles, pastas, project, main course
Time 3h
Yield 16 servings
Number Of Ingredients 14
Steps:
- Prepare the dough: Place flour, eggs, salt and olive oil in the bowl of a stand mixer fitted with a dough hook. (A large-capacity food processor may also be used.) Add 3 tablespoons water and process. Add more water, 1 tablespoon at a time, until mixture comes together and forms a ball. Turn dough out onto a lightly floured work surface and knead to make sure it is well mixed, about 10 minutes. Set aside to rest for 5 minutes. (The dough may be made in advance and refrigerated overnight; return to room temperature before rolling out.)
- Flatten dough on a lightly floured work surface. Dust top with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16-inch thick and is the desired diameter. (To calculate the diameter for the dough round, add the diameter of the bottom of a heavy 6-quart baking pan, the diameter of the top of the pan and twice the height of the pan.) Grease the baking pan generously with butter and olive oil. Fold dough in half and then in half again, to form a triangle, and place in pan. Open dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping extra dough over the sides. Set aside.
- Prepare the filling: Heat oven to 350 degrees. Have salami, provolone, hard-cooked eggs, meatballs and ragù sauce at room temperature. Stir 1/2 cup water into sauce to thin it. Toss pasta with olive oil and allow to cool slightly before tossing with 2 cups sauce. Distribute 4 generous cups of pasta on bottom of timpano. Top with 1 cup salami, 1 cup provolone, 3 eggs, 1 cup meatballs and 1/3 cup Romano cheese. Pour 2 cups sauce over ingredients. Repeat process to create additional layers until filling comes within 1 inch of the top of the pan, ending with 2 cups sauce. Pour beaten eggs over the filling. Fold pasta dough over filling to seal completely. Trim away and discard any double layers of dough. Make sure timpano is tightly sealed. If you notice any small openings cut a piece of trimmed dough to fit over opening. Use a small amount of water to moisten these scraps of dough to ensure that a tight seal has been made.
- Bake until lightly browned, about 1 hour. Cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (and reaches an internal temperature of 120 degrees), about 30 minutes. Remove from oven and allow to rest for 30 or more minutes to allow timpano to cool and contract before attempting to remove from pan. The baked timpano should not adhere to the pan. To test, gently shake pan to the left and then to the right. It should slightly spin in the pan. If any part is still attached, carefully detach with a knife.
- To remove timpano from pan, place a baking sheet or thin cutting board that covers the entire diameter on the pan on top of the timpano. Grasp the baking sheet or cutting board and the rim of the pan firmly and invert timpano. Remove pan and allow timpano to cool for 30 minutes. Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom. Then slice timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces. The cut pieces should hold together, revealing built-up layers of great stuff.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 29 grams, Carbohydrate 66 grams, Fat 56 grams, Fiber 3 grams, Protein 63 grams, SaturatedFat 23 grams, Sodium 1566 milligrams, Sugar 3 grams, TransFat 1 gram
TIMPANO DI MACCHERONI (THE MYTHIC PASTA DOME)
Description:Notes from Mario Batali: "anyone who has seen Stanley Tucci's cinematic masterpiece, Big Night, will remember Primo's rendition of this classic, which takes its name from a large drum. My version differs from that one in many ways, but like it, it makes for a dramatic presentation. Surprisingly, it is not nearly as tricky to prepare as it looks. Except for the rigatoni, you can prepare the whole thing the day before; just blanch the pasta and assemble the dish in the afternoon before your guests arrive. It can then rest in the refrigerator for several hours before the final cooking. You will need a 4 quart metal mixing bowl for the final assembly. from s'kat: It was two years before I finally found an occasion I could whip this out for. I did all of my prep work in the weeks preceding the recipe, freezing the components as I went along. The day of the assembly, I only had to make the besciamella sauce, which took mere minutes. I also cheated, in that I! didn't make fresh pasta, I bought some from a local Italian deli. Although this didn't come out exactly perfectly, I'm posting it in the hopes that someone else who may want to make this can help me figure out the proper baking times. When I pulled it out, it wasn't warm enough in the middle. I kept it going for at least another 30 minutes, even turning up the temperature towards the end. Additionally, when I went to cut my first wedge and pull it out, the pasta collapsed when free of the dome, instead of sticking together. It still tasted incredible, and there were audible gasps when I hauled this sucker out to the dining room. It is my intention to make it at least once a year, from now on. Have fun!
Provided by skat5762
Categories One Dish Meal
Time P1DT1h30m
Yield 1 timpano
Number Of Ingredients 14
Steps:
- To make the dough: Place the flour on a wooden work surface, make a well in the top.
- Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water.
- Mix well with the tips of your fingers to form a lumpy mass.
- Bring together as a dough and knead for 4-5 minutes.
- Wrap in plastic and set aside.
- Preheat oven to 375-degrees.
- Roll out pasta to a large circle ¼-inch thick.
- Butter the metal bowl and dust thickly with the toasted bread crumbs.
- Line the buttered dish completely with the sheet of pasta, with a 1 ½-inch edge overhang.
- Boil 6 quarts of water in a large pasta pot, then add 2 Tablespoons of salt.
- Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions state.
- Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.
- Toss with olive oil, and set aside.
- Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside.
- Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg.
- (Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly.
- Sprinkle with some of the grated Parmigiano, I added a good layer.
- Arrange the meatballs on top in an even layer, and press down again.
- Sprinkle with more Parmigiano.
- Spread the meat-sauced pasta over the meatballs and press down gently.
- Fold the extra pasta over the whole thing, and press gently to seal.
- Cover the open top with foil and bake for 1 hour 20 minutes.
- Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.
- Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl.
- (Mine slid right out without a problem.) Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.
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- Call your pizza parlor: The trickiest part is to figure out the right diameter needed for the dough (crust). The crust needs to hang over the edge of the pan and then completely over the filling so it’s all sealed in.
- Prepare ingredients in advance: You can prep most everything in advance if you wish. I advise making the meatballs and sauce and cooking the pasta before baking day so that you’re not overwhelmed.
- Create an assembly line: Before filling the Timpano, you need to set out individual bowls with ALL of your chopped cheese, salami, and eggs (we omitted yolks due to a no-yolk guest), plus your pasta and sauce.
- Make sure the Timpano rests for at least 30 minutes after baking! This is CRITICAL. Don’t lose your Timpano! Here is what you do
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