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IL TIMPANO INSPIRED BY BIG NIGHT

Picture for Il Timpano inspired by Big Night

7,156,500 views  Is this laborious, old-school Italian showstopper just a fat, kinky lasagna? Or is there something more, good enough to make stage and film actor Ian Holm want to kill you?

US

original

metric

INGREDIENTS

Method: Meatball

ground chuck

1 pound ground chuck

ground short rib

½ pound ground short rib

ground pork

1 pound ground pork

ground veal

1 pound ground veal

torn Italian bread

3 ounces torn Italian bread

buttermilk, plus more as needed

½ cup buttermilk, plus more as needed

medium onion, minced

1 medium onion, minced

garlic, finely minced

4 cloves garlic, finely minced

parmesan cheese, grated

4 ounces parmesan cheese, grated

loosely packed fresh parsley leaves, minced

½ cup loosely packed fresh parsley leaves, minced

kosher salt

½ tbsp kosher salt

freshly ground black pepper

¼ tbsp freshly ground black pepper

fatty pancetta, finely minced

4 ounces fatty pancetta, finely minced

large egg yolks

4 large egg yolks

fresh minced oregano

1 tbsp fresh minced oregano

homemade veal demi glace (or chicken stock with 4 packets unflavored gelatin)

½ cup homemade veal demi glace (or chicken stock with 4 packets unflavored gelatin)

leaf lard

3 tbsp leaf lard

Method: Garganelli

tipo 00 flour (or all purpose), plus more for dusting

10 ounces tipo 00 flour (or all purpose), plus more for dusting

large eggs plus 4 egg yolks

2 large eggs plus 4 egg yolks

kosher salt

1 tsp kosher salt

Method: Timpano

tipo 00 flour

15 ounces tipo 00 flour

eggs plus 6 egg yolks

2 whole eggs plus 6 egg yolks

olive oil, divided

4 tablespoons olive oil, divided

kosher salt

2 tsp kosher salt

butter

2 tbsp butter

genoa salami, sliced into 1/2” rounds

1 pound genoa salami, sliced into 1/2” rounds

grated aged provolone

½ pound grated aged provolone

low moisture mozzarella, cut into 1 inch cubes

1 pound low moisture mozzarella, cut into 1 inch cubes

hard boiled eggs, sliced half

12 in hard boiled eggs, sliced half

recipe Italian red sauce (see Prison Sauce)

1 recipe Italian red sauce (see Prison Sauce)

meatballs (see above)

24 meatballs (see above)

recipe garganelli (see above), par boiled until very al dente, tossed with enough sauce to prevent sticking

1 recipe garganelli (see above), par boiled until very al dente, tossed with enough sauce to prevent sticking

nutmeg

whole nutmeg

DIRECTIONS

Method: Meatball

1.

(Optional, if using whole pieces of meat) Cut meat into 1-inch cubes and place on a parchment-lined baking sheet, and freeze for about 15 minutes or until meat is firm around the edges. Place in a food processor with a chilled blade, and pulse in batches until meat is pebbly-ground.

ground chuck

1 pound ground chuck

ground short rib

½ pound ground short rib

2.

In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist (about 10 minutes). Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more buttermilk 1 tablespoon at a time until bread is moist throughout.

torn Italian bread

3 ounces torn Italian bread

buttermilk, plus more as needed

½ cup buttermilk, plus more as needed

3.

Add onion, garlic, parmesan, parsley, salt, pepper, pancetta, egg yolks, oregano, and demi-glace to bread/buttermilk mixture.

medium onion, minced

1 medium onion, minced

garlic, finely minced

4 cloves garlic, finely minced

parmesan cheese, grated

4 ounces parmesan cheese, grated

fatty pancetta, finely minced

4 ounces fatty pancetta, finely minced

large egg yolks

4 large egg yolks

homemade veal demi glace (or chicken stock with 4 packets unflavored gelatin)

½ cup homemade veal demi glace (or chicken stock with 4 packets unflavored gelatin)

freshly ground black pepper

¼ tbsp freshly ground black pepper

kosher salt

½ tbsp kosher salt

loosely packed fresh parsley leaves, minced

½ cup loosely packed fresh parsley leaves, minced

4.

Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary. Add 1/3 each of the beef, pork, and veal and beat at medium-high speed until thoroughly blended with bread mixture.

ground pork

0.3333333333333333 ground pork

ground veal

0.3333333333333333 ground veal

5.

Remove bowl from stand mixer and add remaining beef, pork, and veal. Gently mix meatball mixture by hand, tearing apart ground meat with your fingers, just until ground meats are thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.

ground pork

ground pork

ground veal

ground veal

6.

Heat leaf lard in a large cast iron skillet over medium-high heat, and sear meatballs on all sides before adding to sauce during its final hour of cooking.

leaf lard

3 tbsp leaf lard

Method: Garganelli

1.

On a wood surface or baking mat, form the flour into a mound with a well in the center large enough to contain the eggs.  Pour the eggs and salt into the well and beat with a fork, slowly adding more and more flour, until a thick slurry is formed.  Begin working in flour with your hands, forming a shaggy dough.  Knead for five minutes before wrapping in plastic wrap and allowing to rest for thirty minutes.

tipo 00 flour (or all purpose), plus more for dusting

10 ounces tipo 00 flour (or all purpose), plus more for dusting

large eggs plus 4 egg yolks

2 large eggs plus 4 egg yolks

kosher salt

1 tsp kosher salt

2.

Divide the dough into six equally-sized pieces using a bench scraper.  Keeping the remaining pieces covered with plastic wrap, roll into a rectangular shape on a well-floured surface one at a time, until they are thin enough to see the outline of your hand through the dough.  Using a pizza or pasta cutter, cut the edges off the rolled-out dough to form a rectangle.  Cut the rectangle into 2-inch squares, wrap diagonally around a small wooden dowel, and press against a gnocchi stripper to form garganelli.  Place spaced apart on a floured, towel-lined baking sheet - if desired, allow to dry out overnight before preparing the Timpano.

Method: Timpano

1.

Begin by pouring the flour onto a wood surface or baking mat, forming a large well in the center, and pouring the eggs, olive oil, and kosher salt into it.  Beat with a fork until a thick slurry forms, and using a bench scraper or your hands, form a shaggy dough. Knead for five minutes or until smooth and not tacky.  Wrap in plastic wrap and allow to rest for 30 minutes.

tipo 00 flour

15 ounces tipo 00 flour

eggs plus 6 egg yolks

2 whole eggs plus 6 egg yolks

olive oil, divided

2 tablespoons olive oil, divided

kosher salt

2 tsp kosher salt

2.

Preheat oven to 375°F.  Coat the interior of a 5-quart enameled dutch oven with the remaining olive oil. Unwrap dough, dust with flour, and on a well-floured work surface, begin rolling out into one large disc. Flour as necessary, and roll out until 1/8-inch thick. Roll around rolling pin, and unroll into the dutch oven, pressing down into the corners, making sure there is still 8-inch or more hanging outside the dutch oven.

olive oil, divided

2 tablespoons olive oil, divided

3.

Start filling the Timpano with a layer of cooked pasta (about 1/4 of the recipe) and a small amount of sauce.  Begin forming layers using 1/4 of each of the fillings: eggs, then meatballs, cheeses, and salami.  Repeat until the Timpano is filled to the brim.  Finish with an extra layer of aged provolone to help prevent the ingredients from leaking later on, after the Timpano is flipped.  Fold the excess dough up from the sides and press down on top, sealing shut. For a softer crust, cover the dutch oven and bake for about 2 hours, until internal temperature registers at least 125°F, and exterior is golden brown.  For a crispier crust, bake uncovered.

hard boiled eggs, sliced half

12 in hard boiled eggs, sliced half

meatballs (see above)

24 meatballs (see above)

genoa salami, sliced into 1/2” rounds

1 pound genoa salami, sliced into 1/2” rounds

grated aged provolone

½ pound grated aged provolone

low moisture mozzarella, cut into 1 inch cubes

1 pound low moisture mozzarella, cut into 1 inch cubes

recipe Italian red sauce (see Prison Sauce)

1 recipe Italian red sauce (see Prison Sauce)

recipe garganelli (see above), par boiled until very al dente, tossed with enough sauce to prevent sticking

1 recipe garganelli (see above), par boiled until very al dente, tossed with enough sauce to prevent sticking

4.

Allow Timpano to rest for one hour before placing a large cutting board or plate over top of the dutch oven, and inverting the Timpano onto it.  Cut into slices, and serve atop a pool of warm sauce, grating fresh nutmeg over top.

nutmeg

whole nutmeg

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