Good morning my dears!!! I didn't even have to schedule the publication of this diary because I got stood up (sort of grateful about that). Let me get it out in the open -- the subject of this diary (other than smoking cessation) can be blamed on effervescent.
First -- who we are:
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Unbeknownst to me, a simple reference to Williams Sonoma sent our dear effervescent into a bit of a dining, embosser, blender tizzy. Sending best wishes to the family. So, using that burst of gastronomic and metal appliance as a springboard, I've been searching all my favorite cookbooks and related stuff.
One of my very used cookbooks is Cucina & Familigia by Joan Tropiano Tucci and Gianni Scappin. Joan is married to Stanley Tucci -- one of my favorite actors ever. The inspiration for the cookbook was the movie, Big Night wherein the most amazing dinner is cooked and served -- with the center piece being the Timpano (in Callabrian dialect -- timballo otherwise). If you haven't seen this movie -- find it, rent it. Everything is delightful -- but especially the food.
Here is one version of a timballo
And here is the uncut timpano made in the correct Big Night pan
Now that you've seen the outside -- let's gain 10 pounds knowing what is inside:
Sauce (Gravy, Ragu)
ziti, meatballs, genoa salami, provolone, hard boiled eggs, pecorino Romano.
You need a 14" enamel basin -- I got mine from Kolorful Kitchen via Amazon. Not cheap -- $17.99 plus $11.95 shipping. Well worth the cost if you want to be the extreme cook a couple of times a year.
According to Joan Tucci, they have used different kitchen stuff to make the timpano but never anything steel. I'm guessing a comparable sized pyrex bowl would be perfect.
How about a recipe and a chance to really wow your family and friends. This serves 16.
Timpano Alla Big Night
Preheat oven after dough is prepared -- 350 degrees
For the Dough:
4 cup all-purpose flour
4 large eggs
1 tsp. koser salt
3 tblsps. olive oil
1/2 cup water.
Place flour eggs salt and olive oil in a stand mixer fitted with the dough hook. A large capacity food processor may also be used -- and this can be done by hand). Add 3 tblsps. of the water and process. Add more water, 1 tblsp. 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 over from time to time until it is about 1/16 inch thick and is the desired diameter. The dough needs to fill the basin and hang well over the sides because you will be bringing the sides up to seal over the mixture. (Add diameter of bottom of pan, diameter of top of pan and twice the height of pan).
Generously grease the timpano baking basin with butter and olive oil. Fold dough in half and then half again. Place triangle point in center bottom of pan, unfold and allow dough to drape over edge.
Filling:
2 cups 1/4 x 1/2 inch Genoa salami
2 cups 1/4 x 1/2 inch sharp provolone cheese cubes
12 hard boiled eggs, shelled, quartered
2 cups small meatballs
8 cups (or much more if you want some on the side) homemade Tomato Sauce
3 pounds ziti -- cooked under al dente -- don't overcook!!!
2 tblsp olive oil
2/3 cups grated pecorino Romano cheese
4 large eggs beaten
Have all the ingredients cut and prepared prior to making dough -- although, you can refrigerate the dough prior to rolling out.
Mix drained pasta with olive oil and 2 cups of tomato sauce. Distribute about 6 cups of pasta in bottom of dough lined pan. top with 1 cup of salami, 1 cup of provolone, 6 of the quartered eggs, 1 cup meatballs and 1/3 cup pecorino. Pour 2 cups sauce over ingredients and repeat. You should have a couple of cups of ziti left -- put on top if you haven't reached the rim. Pour on beaten eggs. Fold dough over top. Cut off any excess that is beyond pinching to close.
Bake until lightly browned in 350 degree oven. Cover with aluminum foil and bake another 30 minutes until dough is golden brown and interior temperature is 120 degrees. Remove from oven and allow to rest for 30 minutes. Make sure nothing is sticking to the rim (use a knife gently).
Grasp the baking pan firmly and invert the timpano onto a serving platter. Allow to cool for 20 minutes at least.
Using a long, sharp knife, cut a circle of about 3 inches in the center. This allows for much easier wedge cutting.
Ok, now, I'm guessing many of you already have a favorite tomato sauce you make. Mine is different every time depending on available ingredients and I don't measure so I can't actually write it down. If you don't have a recipe, check online for one -- there's thousands. Just make sure you cook the sauce down so it isn't watery.
Meatballs. Again, I don't use actual measurements when I make them but I can give you a basic recipe that is failproof.
Italian Meatballs (small or large)
3/4 pound ground chuck
3/4 pound ground pork
2 slices white bread, crusts removed, torn in small pieces
milk
sauteed 1 onion minced
garlic minced
1 tsp. oregano
1 beaten large egg
Add just enough milk to bread to cover but not drown. Let it soak in until the bread becomes a paste. Add sauteed onion, garlic, oregano and egg to bread mixture. When bread is thoroughly paste like, add to ground meat and mix thoroughly by hand.
Form small meatballs (1 ") for timpano -- or make larger meatballs for something else.
Heat about 1 inch of vegetable oil in frying pan. Fry meatballs just until outsides are browned. You can add the meatballs to some sauce for timpano if you wish and heat. If making larger meatballs for pasta dish, definitely add to sauce and cook through.
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Stopping smoking is the biggest challenge of our lives. It is harder than anything we will attempt to accomplish. So -- making a timpano is a breeze in comparison.
I'm making it this summer and bringing a side of sauce in case it gets dry. I will be serving the biggest food critics in the world. If they hate it -- the hell with them! :0
Cheers, my dears. Next week I think will be Spanish food and my new favorite porn magazine -- La Tienda - The Best of Spain. Lordy, the food, spices, cazuelas, paella burners . . . !!!!!!!!
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