Looking for a recipe that says “celebration”? Look no further than Timpano. If you’ve ever seen the “foodie” movie, Big Night, you will be familiar with this impressive Italian baked pasta dish.
When my Italian-American grandparents, aunts, and uncles visited from out of town for a special family event, I wanted to think of a dish worthy of the occasion. I decided it was time to go “all out” and finally make Timpano. This dish is more of a recipe “project” than a “let’s get dinner on the table.” I’d been wanting to try it out since Big Night. Take a look at the movie clip here.
“Timpano” is an Italian baked pasta dish that’s a meal in itself—a huge round dome of crust stuffed with delicious ingredients—pasta, meatballs, cheeses, salamis, and sauce. It’s a meal it itself.
The word timpano means “drum” in Italian.
Now, Timpano is an undertaking. Let me make sure I’m upfront about that. It’s one crazy Italian dish that is meant for a gathering—and it really helps if you have some guests in the kitchen. That said, the ingredients are not out of the ordinary: pasta, cheese, meatballs, eggs, salami, and so forth.
Timpano Recipe
For a recipe, you can use the original ”Big Night” Timpano recipe. It makes 16 servings using a 6-quart bowl.
Or, The New York Times has an adapted Timpano recipe for 6 to 8 servings using a 3-quart bowl.
Here are my 5 Timpano tips:
5 Timpano Tips
1. Use the right pan or bowl: You need to have the right size and shaped pan to create that dome shape. Traditionally, Timpano is baked in a round enamelware bowl (literally, a wash basin) which distributes the heat evenly. I would think any enameled dutch oven would be fine as long as it’s deep enough. Note that the NYTimes recipe uses a 3-quart stainless steel bowl.
Here is an example of an enamelware bowl. The traditional recipe calls for a 6-quart bowl to get that drum shape. Unfortunately, the closest size I could find was a 4 quarts (yes, I had a lot of leftover ingredients!). You can see from my photos that my timpano is not very high (that said, it turned out of the bowl perfectly!).
Be sure to grease the bowl heavily with extra-virgin olive oil and butter.
2. 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.
You can make the dough yourself, but be aware that it takes a good amount of work to get dough rolled into a consisently thin (⅛-inch) sheet. I have an amazing brick oven pizza parlor in town named Grappelli’s Pizza and Stephen Faccidomo, the owner, sells his wonderful dough. When I told him I was making Timpano (a few days in advance), Steve offered to roll it out!
For the 3-quart recipe, a 26-inch diameter will do. Most pizza parlors made a traditional 24-inch round so just ask if they could roll it out to a slightly larger 26-inch round. I was able to stretch the pizza round for my 4-quart bowl. Cover the dough in plastic when you get home and then return to room temperature before rolling it back out.
For the larger 6-quart bowl, you’ll need to make a special request or make it yourself. Remember, this is a “drum” shape so you need to:
- Measure across the bottom of the pan from side to side (going through the center).
- Measure across the top of the pan from side to side (going through the center).
- Measure the height of the pan and double it since have have to sides (i.e., multiple by 2).
- Add the three totals to get the approximate diameter.
3. 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. At Grapelli’s, Steve said, “Next time, just ask us for the sauce and I’ll get the meatballs for you, too.” He gave me a sauce sample—and I’m not sure I’ve ever tasted better. Two more time-savers if you need them!
Note: I think the NYTimes recipe has too much sauce. Just add enough so the pasta seems cohesive, not to make it wet or it will collapse. I add the extra sauce later on the side when serving the slices.
4. 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. I mean it! You must have everything ready to go pronto on the counter because you need to layer in all the ingredients before the dough dries out. All ingredients should be at room temperature.
As you layer the ingredients (not too thick!), feel free to shake the pan so that they settle; you want a firm Timpano. In the picture below, my husband is pressing down to make it sturdier and to make more room! Fill up the pan until the ingredients are even with the edge. Then, cover with dough and seal it with a little olive oil.
5. 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:
- After the Timpano is finished baking and rests for 5 minutes, set a platter or cutting board on the top of the timpano pan. Then … DRUM ROLL … flip it over! My brother did the honors.
- Keep the hot enamel dish with the Timpano sitting on top of the platter for those 30 minutes so it settles, firms up, and does not fall apart. We waited 45 minutes. Then, the Timpano will gently release from the pan and you can lift the pan off for the “reveal!”
Cut the Timpano into wedges and serve with a bit of red sauce. A big green salad and a nice bottle of red wine is all you need to add, since Timpano is a meal unto itself.
The result? Bellissimo! The entire family was sated—and is still talking about the meal.
Dessert? I kept it very light for those who like to end on a sweet note—biscotti, a scoop of gelato, and vin santo (dessert wine).
How does it look to you? And do you have your own “big” night dinner ideas? I would love to hear about your experiences for a new food adventure.
Buon appetito!
Reader Comments
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Big Night Recreation
Here's our version of it from a Big Night recreation in Toronto. What a dish!: https://youtu.be/QztOd3eCmiU
Not sure when the movie Big
Not sure when the movie Big Night was released but saw it for the first time last night.
My father was from Sicily but I don't recall ever hearing of this fabulous dish! he passed on four years ago, my mother passed just his month so I have no one to ask :(
That certainly won't stand in my way. After seeing the movie I really want to make this and since I already make my own dough, sauce and meatballs it won't be a chore for me(cooking never is).
Really want to make this for Sunday dinner but would have to omit the sliced egg, hubby doesn't like having egg in this type of dish. has anyone tried it without the egg? I kinda feel like it would amount to another version of lasagna, just more time consuming to make.
Thank you for posting the additional tips.
In your photos, what's in the
In your photos, what's in the Pyrex measuring cup? A cheese? What kind?
Cheese
The cheese in the cup is parmigiano cheese. The recipe used (www.nytimes.com/recipes/5668/B...) lists mozzarella cheese cut into one-inch cubes. However, we choose to add Parmigiano, too. You could also use a mix of parmigiano and sharp provolone. The recipe is flexible.
I don't eat meat - will the
I don't eat meat - will the recipe work as well with a substitute or extra veggies?
No-Meat Timpano
We haven't tried a no-meat Timpano. Italian meats are a big part of this dish. However, you could try soy meatballs and soy Italian Sausage. Or, for an all-veggie timpano, you could try eggplant (yum!). Here's a recipe which looks good: www.prouditaliancook.com/2008/....
Yum! Thanks for the tip about
Yum! Thanks for the tip about checking with a pizza parlor. I wouldn't have the nerve to try to make the dough.
Lovely! but how many servings
Lovely! but how many servings did it provide?? It's important to know this. Thank you :)
Thanks for your compliment.
Thanks for your compliment. We used the NYT recipe. As mentioned above, this recipe makes 6 to 8 servings.
Woooow. I am definitely going
Woooow. I am definitely going to try this! I couldn't believe as I started to read this, that you mention Grappelli's! I grew up in the area and know the Faccidomo family. I might just have to get some dough next time I am in town.
How neat! I am going to send
How neat! I am going to send the family the link to this blog today. They were very kind in offering to help me with the dough. I hope that they see your comment, too!
My in-laws were immigrants
My in-laws were immigrants from Calabria, Italy and I have had many delicious and unusual Italian dishes but "Timpano" was not one of them. Where the hostess and guests all join in and prepare this dish is a great idea.
What a great recipe I can't
What a great recipe I can't wait to try it. Thanks for "showing" me how to do it. A picture is worth a thousand words!!!
Love the one dish meal for entertaining too. More time to spend with guests! Keep them coming!
This recipe makes me hungry
This recipe makes me hungry for pasta and it is only 6am! What a wonderful Italian dish.
M-m-m-m! Looks good! I even
M-m-m-m! Looks good! I even clicked on Grappelli's Pizza--worth a visit!
Timpano sounds like a
Timpano sounds like a party...both to create and then to enjoy! What a great way spend time with friends and family! Love it. Thanks!
I am impressed and now hungry
I am impressed and now hungry for something Italian and spicy!!!! I make a pretty good Chicken Tetrazzini, but it is nothing like your Timpano!! Your directions and pictures were fabulous and very helpful if I ever get up the energy to make your recipe!!!
I am a northern Italian and
I am a northern Italian and have never heard of TIMPANO. What a wonderful dinner this would make! Catherine Boeckmann makes you feel like you're right there cooking along with her. I can see why helpers would be needed to make this tasty dish, but it would be all worth the effort. Maybe someday, I'll have a TIMPANO party where all guests can assist. Can someone tell me what region of Italy claims this dish? Not only did Catherine Boeckmann make this dish, but she took time and effort to explain each step and provided photos. Thank you.
Grazie! If your family is
Grazie! Timpano is really more of a southern Italian dish, common to Calabria, Italy. The ingredients, however, are "classic" Italian: pasta, meatballs, salami, etc. Enjoy!
TIMPANO PARTY
"Timpano Recipe: 5 Tips for a Fabulous Feast” by Catherine Boeckmann is a brilliant piece of writing and photography. I can already see myself sitting down for a meal of Timpano. I’m still salivating. Coming from an Italian family and having lived in Rome for eleven years, I fancy myself to be a connoisseur of Italian culinary art. In her description, Catherine Boeckmann makes you smell the aroma of the Timpano and contemplate the magnificent colors of the proud ingredients chosen to go into it. How do I get invited to a Timpano party?
It is so wonderful to see
It is so wonderful to see these comments from Italian food lovers! For a Timpano party, my suggest is to first find 6 to 8 like-minded souls who wish to engage on this adventure. Break out the ingredients and steps--so that one person brings the prepared pasta and another the meatballs and another the sauce and so on! You'll still have fun putting it all together--and play a game of pinochle while it bakes!
Thanks for the how-to photos.
Thanks for the how-to photos. It's almost like being there!
Being Italian, I'm anxious to
Being Italian, I'm anxious to make this dish for my next dinner party. I definitely will get the dough from a neighbor pizza place. looks delicious!
What a great idea....love
What a great idea....love Italian food and how everyone can help to make the dinner. What kind of wine do you suggest having with it?
Thank you. A basic Chianti
Thank you. A basic Chianti Classico (Antinori) is always a good choice! If you have a bigger budget, consider a Barolo. The trick is to pause for a sip of wine as you're making the Timpano!
Beautiful photos! It looks
Beautiful photos!
It looks like a lot of fun--can't wait until we can have our own "Big Night!"