ad info

CNN.com
 MAIN PAGE
 WORLD
 U.S.
 LOCAL
 POLITICS
 WEATHER
 BUSINESS
 SPORTS
 TECHNOLOGY
 SPACE
 HEALTH
 ENTERTAINMENT
 BOOKS
 TRAVEL
* FOOD
   recipes
   news
   restaurants
   resources
 ARTS & STYLE
 NATURE
 IN-DEPTH
 ANALYSIS
 myCNN

 Headline News brief
 news quiz
 daily almanac

  MULTIMEDIA:
 video
 video archive
 audio
 multimedia showcase
 more services

  E-MAIL:
Subscribe to one of our news e-mail lists.
Enter your address:
Or:
Get a free e-mail account

 DISCUSSION:
 message boards
 chat
 feedback

  CNN WEB SITES:
CNN Websites
 AsiaNow
 En Español
 Em Português
 Svenska
 Norge
 Danmark
 Italian

 FASTER ACCESS:
 europe
 japan

 TIME INC. SITES:
 CNN NETWORKS:
Networks image
 more networks
 transcripts

 SITE INFO:
 help
 contents
 search
 ad info
 jobs

 WEB SERVICES:


Use the pulldown menus to visit other Food Central sections:

Timpano Alla Big Night

graphic From "Cucina & Famiglia" (William Morrow)
By Joan Tropiano Tucci and Gianni Scappin

16 servings

For the dough:

  • 4 cups all-purpose flour
  • 4 large eggs
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1/2 cup water

To prepare the pan:

  • Butter
  • Olive oil

For the filling:

  • 2 cups 1/4 x 1/2-inch Genoa salami pieces
  • 2 cups 1/4 x 1/2-inch sharp provolone cheese cubes
  • 12 hard boiled eggs, shelled, quartered lengthwise, and each quarter cut in half to create chunks
  • 2 cups meatballs
  • 8 cups meat-based tomato sauce
  • 3 pounds ziti pasta, cooked very al dente (about half the regular cooking time)
  • 2 tablespoons olive oil
  • 2/3 cup finely grated pecorino Romano cheese
  • 4 large eggs, beaten
Method:

To make the dough, place the flour, eggs, salt and olive oil in a stand mixer fitted with the dough hook. Add 3 tablespoons of water and process. Add more water, 1 tablespoon at a time, until the mixture comes together and forms a ball. Turn the dough out onto a lightly floured work surface and knead to make sure it is well mixed. Set aside to rest for 5 minutes.

Flatten the dough out on a lightly floured work surface. Dust the top of the dough 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.

Generously grease the timpano baking pan (a 6-quart container) with butter and olive oil. Fold the dough in half and then in half again, to form a triangle, and place it in the pan. Open the dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping the extra dough over the sides. Set aside.

Preheat the oven to 350 degrees Fahrenheit.

To prepare the filling, have the salami, provolone, hard-boiled eggs, meatballs, and ragu at room temperature. Toss the drained pasta with the olive oil and 2 cups of the ragu. Distribute 6 generous cups of the pasta on the bottom of the timpano. Top with 1 cup of the salami, 1 cup of the provolone, 6 of the hard-boiled eggs, 1 cup of the meatballs, and 1/3 cup of the Romano cheese. Pour 2 cups of the ragu over these ingredients. Top with 6 cups of the remaining pasta. Top that with the remaining 1 cup salami, 1 cup provolone, 6 hard-boiled eggs, 1 cup meatballs, and 1/3 cup Romano cheese. Pour 2 cups of the ragu over these ingredients. Top with the remaining 6 cups pasta. (the ingredients should now be about 1 inch below the rim of the pot.) Spoon the remaining 2 cups of ragu over the pasta. Pour the beaten eggs over the filling. "Fold the pasta dough over the filling to seal completely. Trim away and discard any double layers of dough.

Bake until lightly browned, about 1 hour. Then cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (the internal temperature will be 120 degrees F), about 30 minutes. Remove from the oven and allow to rest for 30 minutes or more. The baked timpano should not adhere to the pan. If any part is still attached, carefully detach with a knife. Grasp the pan firmly and invert the timpano onto a serving platter. Remove the pan and allow the timpano to cool for 20 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 the timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces.



More Cookbooks'Alfred Portale's 12 Seasons Cookbook,' by Alfred Portale with Andrew Friedmanby Alfred Portale with Andrew Friedman
More CookbooksFood for the Soul by Monique Wells
More CookbooksBarbecue! Bible -- Sauces, Rubs and Marinades by Steven Raichlen
More CookbooksOff the Eaten Path by Bob Blumer
More CookbooksThe Cake Mix Doctor by Anne Byrn
More Cookbooks'L'Atelier of Alain Ducasse by Bénédict Beaugé
More CookbooksA Mediterranean Feast by Clifford A. Wright
More CookbooksCooking with the Hazans: the best kept secrets of the Italian kitchen
More CookbooksBooks capture style and substance of Vietnamese cuisine
More CookbooksThe New Moosewood Cookbook By Mollie Katzen
More CookbooksTwo Fat Ladies Obsessions By Jennifer Paterson and Clarissa Dickson Wright
More CookbooksFrench Laundry Cookbook by Thomas Keller
More CookbooksA Gracious Plenty: Recipes and Recollections from the American South By John T. Edge
More CookbooksCrazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You! by Janet and Greta Podleski
More CookbooksBlue Ginger: East Meets West cooking with Ming Tsai by Ming Tsai and Arthur Boehm
More CookbooksAustralian Food: In Celebration of the New Australian Cuisine by Alan Saunders
More CookbooksSweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester
More CookbooksBuon appetito: A harvest of country Italian cookbooks
More CookbooksHow Are You Peeling? by Saxton Freymann and Joost Elffers
More CookbooksJulia and Jacques, Cooking at Home by Julia Child and Jacques Pepin
More CookbooksCafe Boulud Cookbook by Daniel Boulud and Dorie Greenspan
More CookbooksPrairie Home Cooking by Judith M. Fertig
More CookbooksSaveur Cooks Authentic French by the editors of Saveur magazine
More CookbooksSylvia's Family Soul Food Cookbook By Sylvia Woods and Family
More CookbooksHelp! My Apartment Has a Dining Room By Kevin and Nancy Mills
More CookbooksYour Place or Mine by Jean-Christophe Novelli
More CookbooksSweet Simplicity by Jacques Pépin
More CookbooksCountry Weekend Entertaining by Anna Pump with Gen LeRoy
More CookbooksCooking with Patrick Clark: A Tribute to the Man and His Cuisine
More CookbooksAmerica's food is as diverse as its culture: Cookbook reviews
More CookbooksHomestyle Cooking Made Healthy by Jeanne Jones


RELATED STORIES:
Buon Appetito! Country Italian cookbooks arrive in droves
December 20, 1999

RELATED SITES:
William Morrow
Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.

LATEST FOOD STORIES:
Texas cattle quarantined after violation of mad-cow feed ban
Spago Hollywood closing its doors
A low-fat standby
Yogurt: Got culture?
Super shrimp for a Super Bowl barbecue
 LATEST HEADLINES:
SEARCH CNN.com
Enter keyword(s)   go    help

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.