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Italian for eardrum, a timpano is a traditional baked pasta dish that consists of a filling made from sausage, cheeses, and vegetables. Varations of the classic dish abound, but no matter what, it makes a great dish to serve to a crowd.


For the egg yolk pasta dough

  • 2 Cups 00 flour
  • 3/4 Cups semolina flour
  • 18 egg yolks
  • 8 Tablespoons water
  • 2 Tablespoons olive oil

For the tomato sauce

  • 16 Cups peeled Italian plum tomatoes, separated from the sauce they are packed in, and crushed
  • 1 head fresh garlic, peeled
  • 1 large bunch basil, torn
  • Pinch of red pepper flakes
  • Olive oil
  • Sea salt, to taste

For the béchamel sauce

  • 1 gallon milk
  • 1/4 Pound butter
  • 3/4 Cups flour
  • 1 Teaspoon nutmeg
  • Salt and pepper, to taste

For the meatballs

  • 1 Pound ground beef
  • 1 Pound ground pork
  • 2 eggs
  • 1 Cup breadcrumbs
  • 6 cloves garlic
  • 1 bunch parsley
  • 1 Tablespoon salt
  • 1 Teaspoon pepper

For assembly

  • 2 Pounds sweet Italian sausage, cooked
  • 8 whole eggs, hard-cooked
  • 1/4 Pound sliced soppressata
  • 1/4 Pound sliced prosciutto cotto
  • 1 Pound fresh buffalo mozzarella
  • 2 Cups grated aged provolone
  • 1 Cup grated Parmigiano Reggiano
  • 1 Pound cooked, drained, and chopped spinach
  • 4 chicken livers, dusted in flour and lightly sautéed in butter until cooked through


Calories Per Serving2055

Folate equivalent (total)462µg100%

Want A Slice Of Pasta Pie?

I love food. I love Italian food. And I just might love this dish most of all! Imagine being served a beautifully prepared cake – but when you cut into it, you get this!

Or Is It A Pasta Cake?

This one looks like a giant frosted cake!

Look, however you want to describe it, it’s an amazing dish that I plan to make as part of my “dinner and a movie” series, because this incredible dish is featured in one of my favorite “food” movies!

Big Night – 1996

Many consider this to be the best movie ever devoted to food. This 1996 labor of love stars Minnie Driver, Tony Shaloub and Stanley Tucci – AND DIRECTED BY– Stanley Tucci and Campbell Scott.

It’s the poignant story of two brothers who struggle to save their failing restaurant – and come up with an idea to get publicity – by putting on a “big night” for a celebrity guest.

While Tucci is smooth as silk at handling the “front of the house”, his more volatile brother Shaloub is a perfectionist in the kitchen – something that threatens to torpedo their “Big Night.”

The signature dish of “Big Night” is the amazing “Timpano” – which I call a “pasta pie” and “pasta cake” interchangeably – but, the “Timpano” is defined as:

“A deep-dish Italian pie consisting of a pastry shell filled with layers of pasta, salami, cheese, meatballs, hardboiled eggs, tomato sauce, and other ingredients that is covered with a crust and baked.”

As you can see, it’s an amazing dish, and the film meticulously showcases the creation of this incredible meal!

Yes, Stanley Tucci is actually “listening” to this dish!

Here is the “Big Night Timpano” recipe – everything made from scratch, but you all know how to simplify with some pre-made ingredients if you want to!


2 cups flour
1/4 teaspoon salt
3 large eggs, lightly beaten
1 tablespoon olive oil


1 pound ground pork
1 pound ground beef
1 teaspoon fennel seed
1 egg, lightly beaten
1/2 cup chopped parsley
1 cup fine bread crumbs

Thanks to the terrific website “Kimchee Mom”, here is a picture of the various steps in the process, all nicely displayed in a single image:


1 medium onion, diced
1 medium carrot, minced
1 medium rib celery, minced
4 cloves garlic, minced
2 tablespoons tomato paste
4 tablespoons chicken broth or white wine
2 28-ounce cans Italian plum tomatoes, passed through the medium disk of a food mill to remove seeds
1/2 cup shredded fresh basil
2 teaspoons salt
Freshly ground black pepper, to taste


1/2 pound penne or other short-shaped pasta, cooked al dente, drained and reserved
3 tablespoons olive oil
6 hard-boiled eggs, cut in quarters
1 pound mozzarella, cut into 1-inch cubes
1/2 pound thinly sliced Genoa salami


To make the pasta, mix the flour and the salt together, then stir the salted flour with the eggs and the oil. Continue to stir until the dough comes together in a ball. On a floured work surface, knead the dough for 10 minutes, or until silky smooth. Wrap with plastic and set aside at room temperature for at least 1 hour.
Combine all the meatball ingredients. Roll into about 65 balls, using 1 tablespoon of meat for each. In a large nonstick frying pan, cook as many meatballs as will fit in 1 layer over medium heat, turning occasionally, for 20 minutes. Repeat if necessary. Set aside in a bowl at room temperature.
In the same pan used to make the meatballs and utilizing the fat left in the pan, cook the onion, carrot, celery and garlic over medium heat for 8 minutes, stirring occasionally. Dissolve the tomato paste in the stock or wine and stir into the vegetables. Cook the mixture for 1 minute. Stir in the tomatoes and basil. Simmer for 30 minutes. Season with salt and pepper to taste and set aside.
To make the timpano, preheat the oven to 350 degrees. Toss the penne with 2 cups of the sauce. Roll out the pasta on a lightly floured surface to make a 26-inch round. Grease a 8-quart stainless- steel bowl with 2 tablespoons of oil and gently mold the pasta sheet to the contours of the bowl there should be enough hanging over the edge to fold over and cover the filling.
Spoon 1 cup of penne into the bowl. Top with 1/2 cup of the sauce, 12 pieces of egg, half of the meatballs and 1/3 of the mozzarella. Repeat the process, this time using 3 cups of penne, 1 1/2 cups of sauce, the remaining eggs, meatballs and cheese. Top with the remaining penne and sauce. Create a final layer with the salami. Fold the pasta over the filling and brush with 1 tablespoon of oil. Cover tightly with aluminum foil.
Bake the timpano for 45 minutes. Remove the foil and bake for 45 more minutes. To check if it’s done make a small hole at the top using a knife blade. If steam comes out and the cheese is melted, it’s done. Otherwise, bake for 10 to 15 more minutes. To serve, remove from oven and cool for 5 minutes. Carefully turn upside down onto a large platter.
YIELD 6 to 8 servings
Originally published with FOOD Eye Candy
By Molly O’Neill, November 16, 1997

There you have it, an incredible feast for you and friends to dig into before watching this great movie about the love of food!

Also…At the end of “Big Night”, there is a static 4 minute scene involving a single fried egg – the shot above captures the exact camera shot – a moment of simplicity that is full of unspoken emotion between the two brothers – it will make you cry and hungry at the same time.

So there is your “dinner and a movie” tonight – another Italian masterpiece!

I previously shared the meatball recipe from “Goodfellas”, which included the legendary “Goodfellas Garlic” process as shown here by the great character Actor Paul Sorvino – see it here:

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A Timpano That’s Easier to Make and Just as Spectacular

Ages ago, after the movie “Big Night” was released, a friend served a timpano at a dinner party.

It was an oversize torte made out of a giant homemade sheet of pasta meticulously rolled thin, just as it was in the movie. What was inside was three days in the making: little meatballs browned in oil, shreds of slow-braised beef ragù, chunks of cheese and hard-boiled eggs, everything anchored by penne in a homemade tomato sauce.

Baked and then unmolded, it was a gorgeously bronzed mountain rising above the dining table. We stood up and applauded before cutting into it.

Every timpano I’ve had since has followed in that same traditionally laborious mold, whether it was made by an Italian grandmother, an amateur cook or a professional chef.

But is it possible to streamline the process and modernize some of the parts without losing any of the razzle-dazzle?

After some experimentation, I can tell you that the answer is an emphatic yes. This updated timpano is just as delectable as more authentic versions but faster, easier and even a bit lighter — in the context of timpani, that is. And it makes a stunning main course for a holiday meal.

The first shortcut is using purchased fresh lasagna sheets rather than homemade dough. The downside of not rolling the dough to fit your specific baking vessel is that you will end up with at least one visible seam.

This did not bother me, but if you think it will bug you, go traditional and make your own pasta dough. You will still save time and effort on the filling.

The biggest timesaver here is skipping the meatballs and ragù, and relying on sausage and salami for meatiness. The chunks of tender porky sausage I use here are just as satisfying to bite into as meatballs, but a lot easier to prepare: just slice and brown.

To deepen the flavor, I build the tomato sauce around the sausage drippings in the pan. I think this added enough meat to dispense with the proper ragù, with nuggets of chewy salami helping the cause.


I also nixed the hard-boiled egg, substituting chunks of roasted winter squash. The orange squash has a similar visual impact to the sliced egg but a richer, sweeter flavor that can hold its own, whereas the mild egg always seems to get a little lost. Sautéed broccoli rabe also added color, along with a welcome bitterness that sharpened all the other flavors.

And the added vegetable matter lightened everything up slightly, too, which was welcome next to the pork and the requisite pieces of cheese, in this case soft and milky ricotta and bits of buffalo mozzarella.

Just as in the original recipe, you can make all of the elements a few days ahead, and then assemble everything right before baking.

Also just like the original, you’ll end up with a richly filled golden dome that’s truly worthy of your guests’ applause.

Timpano Recipe

After living in Chicago for years, with our holidays filled with family, friends and food, we found ourselves transferred to Houston. Then, Christmas approached. How were we going to celebrate being so many miles away from our family, friends and traditions?

And then … the weekend before Christmas, we watched the movie Big Night where they created a Timpano as part of an Italian feast. It looked delicious – an Italian baked dish filled with pasta, meatballs, Italian sausage, mozzarella and so much more.

We had to try it. We decided to create our own for Christmas dinner.

It was delicious. And with that … a new holiday tradition was born.

Now we make Timpano every Christmas, as well as for many other holidays and special occasions. Sometimes we make it just for ourselves and enjoy a week’s worth of leftovers. Other times we share it with a large group of family and friends. And whenever we do, they always plead for our Timpano recipe.

Remembering back to how we searched and searched the internet and cookbooks to find a Timpano recipe ourselves, we decided to create this website dedicated to one of our favorite things. We hope you enjoy our Timpano recipe and it inspires you make your own.

This website includes affiliate links to Amazon. If you buy something through one of those links, you won’t pay a penny more, but we’ll get a small commission, which helps us share our Timpano recipe. Thanks!

Watch the movie that inspired our Timpano tradition.

Read some of our favorite cookbooks that helped us enhance our Timpano recipe over the years.


The northern city of Milan - the cosmopolitan capital of finance and commerce, design and fashion - is a unique place. It is a city with its own unique history and food traditions. Tucci meets up with locals who guide him thorough the streets of a city that's a mix of modern and ancient.

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Risotto Milanese from Ratanà as seen in Searching for Italy

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Quite similar to a schnitzel found further north in Austria, the Milanese will tell you it originated in their home city.

Here’s Everything You Need to Know About Cotoletta Milanese

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Big Night: The Inspiration for our Timpano Recipe

This website includes affiliate links to Amazon. If you buy something through one of those links, you won’t pay a penny more, but we’ll get a small commission, which helps us share our Timpano recipe. Thanks!

The Big Night movie is a bittersweet story of two Italian immigrant brothers who move to the New Jersey shore. There, they open their dream restaurant, Paradise. Much to the frustration of Primo, the elder brother and chef, their Old-World delicacies don’t translate to the American palate.

The restaurant is on the brink of failure.

Then, an opportunity arises to host the famous Italian-American bandleader Louis Prima at the restaurant. Secondo, the younger brother and restaurant manager, jumps at the chance. With the hope that a “big night” at the restaurant will turn things around, the brothers pour everything into the menu. The result is a culinary adventure you’ll never forget.

Big Night Timpano

Big Night is a true treat for food lovers and movie fans. It’s also where we first saw Timpano. We were intrigued. We searched the internet looking for Timpano recipes. And it’s through that research and many yummy years of testing, adapting, and revising that our Timpano recipe came to be.

About the Movie: Big Night

Joseph Tropiano and Stanley Tucci co-wrote the movie. Campbell Scott and Stanley Tucci directed the film. David Kirkpatrick and Jonathan Filley produced it. The cast includes Minnie Driver, Ian Holm, Isabella Rossellini, Campbell Scott, Tony Shalhoub, Stanley Tucci and more. And, Marc Anthony makes his acting debut in the movie.

The movie was released in 1996. It is 107 minutes.

So if you haven’t seen the movie yet, you can buy the movie or stream on Prime Video.

Don't worry, preparing Timpana is not hard:

Fry onions and garlic in olive oil for 5 minutes, then add bacon and pork mince, stirring well to separate.
Add beef mince and continue stirring, cooking for another 10 minutes. If you want to try the traditional recipe, add chicken livers and cook for another 5 minutes. Now, pour the stock, mix well and bring to boil. Simmer for 20 minutes. Add tomato paste and tomato purée.

While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked, a bit before al dente, to give you an idea. Drain and mix with sauce, adding parmesan and tasty cheese.
Stir in beaten eggs to give consistency to the mixture.

Line a greased baking dish with the pastry, also on the sides. Fill it with the pasta dressed up with the bolognaise sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape.

Bake for 1 to 1 ½ hours and Enjoy!

View our list more tasty Maltese specialities such as Aljotta and Bigilla!

Copyright © Web Edition Ltd - 2011 - All rights reserved in all formats known and unknown.

Searching for Italy: Discover Sicily's Best Recipes with Stanley Tucci

In the sixth and final episode of Stanley Tucci: Searching for Italy, the American actor closes the hit CNN series in the sunny climes of Sicily - the picture-postcard Mediterranean island off the toe of Italy's boot, and home to a melting pot of cuisines and cultures.

In previous episodes, Stanley Tucci explored Rome, where he tried the Eternal City’s four famous pastas of amatriciana, carbonara, cacio e pepe and pasta alla gricia and he travelled to Emilia-Romagna, where he met up with Massimo Bottura and learned to cook tortellini in brodo. In Milan he mastered a golden risotto milanese, while in Tuscany he developed a taste for charcuterie and steak.

On this final stop, Tucci discovers an island so rich in local produce it's known as 'God's kitchen', where the door of hospitality is always wide open with the warmth of the Sicilian people.

From street food and traditional dishes with a twist, to home grown wines, Tucci tucks into all the local specialties, including spaghetti alla bottarga, pasta alla norma, arancini and sarde alla beccafico. See the recipes below.

Layered with love: Timpano brings an entire family together to work in one pot

My father, a former engineer, looks at the tape measure, scowls and keeps rolling the dough. My mother starts picking at it, which draws more scowling. There's a tension in the room. Perhaps the new dough recipe should have been tested before being handed the ball in such a big moment? After all, this is the Major Leagues of Thanksgiving. Most of the assembled party uses the arrival of Skylar, my 6-month old cousin, as an excuse to abandon the bickering in the kitchen.

Despite this year's culinary hiccups, I'm smiling. This is my family at its best.

My parents, brother and I toyed with the idea of making a timpano for more than a decade, ever since we first watched Stanley Tucci's 1996 film "Big Night." The plot centers on immigrant brothers whose authentic, and thus failing, Italian restaurant pulls out all the stops for a headline-grabbing fete in honor of famed singer Louis Prima. The brothers serve timpano, a timpani-shaped "drum" made of dough, filled with pasta, meatballs, cheese, salami, eggs and sauce and baked for hours.

In a movie full of Oscar, Emmy and Golden Globe nominees, the timpano steals the scene.

My father's midlife career change from stay-at-home dad to airline pilot often meant holidays spent apart. Celebrating Thanksgiving and Christmas at nontraditional times meant we began venturing into nontraditional fare. One day we gathered the courage and work ethic to give timpano a try. Gigantic, work-intensive and featuring components of varying difficulty, a timpano lends easily to a division of labor ideal for a family holiday meal. We haven't looked back.

Since dad is flying on Thanksgiving, my turkey day begins without the normal clatter of pans and stress-ravaged relatives flaying in and out of my parents' kitchen. I shuffle out of my childhood bedroom late in the morning for a cup of coffee and a run.

I've left my running shoes at home, so I root through boxes for the ones I know my parents have already purchased me for Christmas. Sorry, guys.

That afternoon, mom and I prepare the sauce while my brother sleeps in, possibly beating back a hangover after finishing a particularly brutal medical school exam. When he eventually saunters downstairs in the afternoon, he's put in charge of forming and frying meatballs.

The following Saturday, the real work begins: the dough, which needs to be rolled large, thin and spherically uniform to fill the timpano cooking basin. My extended family arrives as we begin to roll out the dough, but the new recipe won't cooperate. Designed to be lighter and flakier, the dough starts to split around the edges and doesn't seem nearly thin enough to close over the top of the large washbasin. The men of the family offer not-so-subtle critiques.

"Too much cardio, huh, Uncle Russ?"

After some tense minutes, and a bit more "banter" between my parents, the circle is large enough, placed in the greased basin and lightly pressed against the sides. Skylar is carried into the kitchen, a throng trailing her, and the family takes turns layering pasta, sauce, meatballs, hard-cooked eggs, sliced cheese and salami until the drum is filled. The dough closes over the top easily, if a bit unevenly, and the timpano is slid into the oven.

An hour passes as it bakes. Skylar is passed around while we watch "Big Night" and drink wine.

As we slowly remove the basin from the timpano, a tiny stream of sauce squirts from underneath. I wince thinking the flakier crust hasn't held and the contents are about to spill out. But, the pan comes all the way off. It's golden brown and beautiful.

Applause is followed by copious Instagramming.

We eat. The sweetness of the fatty salami brightens the earthiness of the eggs. The herbal quality of the meatballs pairs richly with the buttery, much improved crust. Some ladle additional sauce over the top like a gravy. There is a short moment of silence, with just the clink of silverware on plate.

It's then that I look around the room at my family, a few literally licking their lips. I see my Caucasian parents and their siblings. I see my black cousin and his niece, the child of his sister and her female partner. I see my brother's Persian girlfriend, an Iranian passport holder. I see my own date, born in the Soviet Union of Jewish and Georgian parents. And I see the tension from earlier is gone. We sit, 16 different parts of the same whole, and eat from the same pan we all helped fill.

It's then I realize a timpano is a lot like my family. It's a diverse collection of flavors, textures, layers and colors. It requires work, yes, and is a bit finicky and almost guaranteed to cause a little bickering. But it's so much more than the sum of its parts when it all comes together. It's so very worth it.

Total time: 2 days, or more
Servings: 16-20

Known more commonly as "timballo," the name "timpano" comes from the Calabria region of southern Italy from where Stanley Tucci's family hails. Timpano is a dish that requires quite a bit of time to prepare. But many of the components can be made ahead. The sauce and meatballs can be cooked and frozen, up to a month ahead. The hard-cooked eggs and dough can be prepared the day before, and the cheese and salami chopped. Bring all ingredients to room temperature before assembling. The pasta should be cooked, drained and left to rest at room temperature while rolling out the dough.

The timpano fillings and assembly and baking directions come from "Cucina and Famiglia: Two Italian Families Share Their Stories, Recipes and Traditions" (William Morrow), by Joan T. Tucci, Giana Scappin and Mimi S. Taft. Their recipe has been reprinted in this fall's "The Tucci Cookbook," by the same authors, along with Stanley Tucci. Dough and meatball recipes are from Steve Lindhorst at Tipsycook.com. The sauce recipe was developed by my mom, Jennifer J. Johnson.

To cook the timpano, you will need a large, oven-safe metallic pan. Our family uses a washbasin that is roughly 14 1/2 inches in diameter and 4 1/2 inches deep. A 6- to 8-quart stainless steel bowl works well. Because of the variability of cooking vessels, you may have leftovers of some of the components here. Save them for another meal.

For the sauce:
1/4 cup olive oil
7 cloves garlic, smashed
4 ribs celery quartered, chopped
2 1/2 yellow onions, finely chopped
2 large carrots peeled, quartered, chopped
3 cans (28 ounces each) crushed tomatoes
1 can (28 ounces) tomato sauce
1 1/2 cups dry red wine
1 cup chicken broth
1 large handful fresh basil, roughly chopped
1 large handful fresh parsley, chopped
2 teaspoons salt
1 teaspoon red pepper flakes
1 teaspoon dried Italian seasoning
Freshly ground pepper
1 pound bulk spicy Italian sausage (or links, casings removed)
1 pound ground chuck
1 tablespoon sugar, optional

For the meatballs:
2 large eggs
1 pound ground beef
1 cup unseasoned breadcrumbs
6 to 8 tablespoons finely-chopped parsley
1/2 cup grated Parmigiano-Reggiano cheese
2 to 4 cloves garlic, minced
1/2 teaspoon salt
Freshly ground pepper
Olive oil, for frying

For the dough:
4 cups flour
1 1/2 teaspoons salt
1 cup cold salted butter, in 1/2-inch cubes
5 egg yolks
1/2 cup ice cold water

For the filling:
2 cups Genoa salami, in 1/2-by-1/4-inch pieces
2 cups sharp provolone, in 1/2-by-1/4-inch pieces
12 hard-cooked eggs, shelled, quartered lengthwise, cut in half
2 cups meatballs, see recipe
8 cups meat sauce, see recipe
2 pounds ziti pasta, cooked al dente
2 tablespoons olive oil
2/3 cup finely grated Pecorino Romano cheese
5 large eggs, beaten

1. Heat olive oil in a large Dutch oven or stock pot add garlic, celery, onions and carrots. Cook over low heat, stirring occasionally, until onions are translucent but carrots are still little crisp, 10 minutes.

2. Add crushed tomatoes and tomato sauce, wine, chicken broth, basil, parsley, salt, red peppers flakes, 1 teaspoon Italian seasoning and pepper to taste heat to a simmer. Cook, stirring occasionally.

3. Meanwhile, brown the Italian sausage in a large skillet until just cooked through. Drain fat stir sausage into the sauce. Repeat with the ground chuck, draining most of the fat and stirring the browned meat into the sauce.

4. Heat sauce to a simmer taste for seasoning, adding more salt, pepper, wine and Italian seasoning to taste. Use sugar to balance acidity, if needed. Let simmer at least 1 hour. Cool refrigerate or freeze if making ahead of time. Any additional sauce not used in the timpano can be served on the side or be frozen for later use.

1. Mix together eggs, ground beef and breadcrumbs in a large bowl. Add parsley, Parmigiano cheese and garlic mix until combined. Season with salt and pepper to taste.

2. Form into golf ball-size meatballs. Heat a large skillet over medium-high heat add enough olive oil to cover the bottom well.

3. Add the meatballs, in batches if necessary cook, turning, until browned. Cool refrigerate until needed.

1. Stir together flour and salt in a large bowl or the bowl of a stand mixer cut in the butter until the mixture looks like big crumbs. Mix in egg yolks, one at a time.

2. Dribble water in as needed until dough forms a ball and pulls from the sides of the bowl. If dough will not ball, add small amounts of cold water until achieving the desired consistency.

3. Form the dough into a disc, wrap in plastic wrap and refrigerate, 1 hour or overnight.

Assembly and baking
1. Flatten the dough on a lightly floured work surface dust the top with flour. Roll out dough, dusting with flour and flipping over from time to time, until it is about 1/16 inch thick and is wide enough to line the inside of your cooking pan, with enough hanging over to form the top. This will be both a time- and strength-intensive process. (Note: You can also roll the top separately. Set aside about a third of the dough. Roll the larger piece of dough wide enough to line the pan with about an inch of hangover. Roll the smaller piece as wide as the top diameter of the pan.)

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

3. Heat the oven to 350 degrees. For the filling, the salami, provolone, hard-cooked eggs, meatballs and sauce should be room temperature. Toss the drained pasta with the olive oil and 2 cups sauce. Distribute 3 generous cups of the pasta on the bottom of the timpano. Top with 1 cup salami, 1 cup provolone, half the hard-cooked eggs, 1 cup meatballs and 1/3 cup Romano cheese. Pour 2 cups sauce and half the beaten eggs over these ingredients.

4. Continue filling the timpano with 3 cups pasta and the remaining salami, provolone, hard-cooked eggs and Romano, and 1 cup meatballs. Pour 2 cups sauce over all.

5. Add a thin layer of pasta at the top spoon the remaining 2 cups sauce over the pasta. The fillings should be nearly to the top of the pan. If not, add some additional pasta and fillings.

6. Pour the remaining beaten eggs over the filling. Give the pan a gentle turn, and shake to settle the contents within the pan. Fold the pasta dough over the filling to seal completely. Trim away and discard any double layers of dough. Again, give the pan a gentle shake to distribute the ingredients inside the pan.

7. Bake until lightly browned, about 1 hour cover with aluminum foil and bake until the timpano is cooked through and the dough is golden brown, about 30 minutes.

8. Remove from the oven allow to rest, 30 minutes. The baked timpano should not adhere to the pan. If any part is still attached, carefully detach with a knife. Invert a large serving platter over the top of the timpano hold the platter and timpano pan tightly together. Invert, so the timpano pan is resting on the platter. Remove the pan allow the timpano to cool for 20 minutes.

9.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.

From Pastiera to Sfogliatelle to Torta Danubio, Naples offers up some of Italy's most tantalizing sweet and savory pastries, and Migliaccio is no exeption. Originally a Carnival sweet, Migliaccio is semolina cake made with ricotta, citrus fruits, and vanilla, with a melt-in-your-mouth mousse- or budino-like consistency. Make the cake at home with this Migliaccio recipe.

Migliaccio Recipe by Maria Laura Pignata

1½ cups/250 g. semolina flour
3⅓ Tbsp./50 g. butter, cut into small cubes
2¼ cups/500 ml. whole milk
2¼ cups/500 ml. water
13 oz/400 g. ricotta cheese
2 cups/400 g. sugar
5 large eggs

Combline the milk, water, and butter in a saucepan and bring to a boil. Once boiling, add semolina and whisk constantly the mixture thickens and begins pulling away from the sides of the pan.

Spread the mixture into a large pan and cover with plastic wrap until it becomes firm. Set aside for 10 minutes.

In the meantime, preheat the oven to 350°F/180°C.

In a large bowl, combine the ricotta with eggs and sugar and whisk a soft and smooth cream form.

Add the semolina to the ricotta mixture and stir well until everything is perfectly smooth. Transfer this mixture into a round pan and bake for 50 minutes

Remove from the oven and let cool for 30 minutes. Remove the cake from the pan and sprinkle it with powdered sugar.

Watch the video: perforazione timpano membrana timpanica


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