"I wish to thank Liza Fromer and Kevin Forget
for making our experience on Breakfast Television an anxiety free,
fun filled experience!!!"
~ Michael Killip
"BIG
NIGHT" at the Twisted Fork!
A sought after ticket that sells out well before the
New Year!
Stanley Tucci film..."Big Night". Two brothers who
own a failing restaurant business in New Jersey back in the late
50's. The plan...to produce a Big Night to bolster business.
The entire menu from the movie is reproduced by Michael and his
staff. The night is one big food extravaganza with T.V. monitors
playing the film with the accompanying soundtrack playing
all night! A sought after ticket that sells out well before the
New Year! |
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Read this recipe from beginning to end so that you will
understand and be able to gather all the parts
of the puzzle ~ with no surprises!!! Let’s see…to spend time doing this dish, remember to add
anything you wish….but only things you truly love!
The TIMPANO prepared on Breakfast Television is as follows:
Equipment
- Large oven proof bowl (not metal)
- Piece of cotton cloth (table cloth or apron) to line
bowl
- Roasting pan at least 3-4’’ deep, to fill
with water , to hold bowl for baking
Ingredients
- Fresh pasta sheets (enough to line bowl)…these
can be found at most grocers or specialty shops…if they don’t
carry it…ask them to bring it in for you!
- 4 pkgs. (500g each) of dry pasta…spiral or
a small tube like a penne noodle
- 4 cups tomato sauce (homemade or your favorite store
bought)
- 8 eggs
- 1 cup grated parmesan Condiments
- ½ doz. hard boiled eggs
- 1 doz. small 1-2oz cooked meatballs (again your favorite
home recipe…using
veal, chicken or beef)
- 4 sausages cooked and sliced ( hot, medium or mild)
- 1 cup sweet peas ***if you wish to change these up…add artichoke hearts, olives,
diced cold meats, roast red peppers….remember there are no rules
here*** Assembly Preparation - Line bowl with cotton cloth
- Pasta sheets…pre-cooked then cooled in ice
water. This pasta is meant to line the form to create a thin skin
to hold the TIMPANO in shape….be careful not to overlap the pasta
too much as the thicker the walls of the TIMPANO the tougher it will
be to chew! When
lining the bowl with pasta sheets allow enough pasta to overhang
the bowl, so that when you’ve finished filling the form you have
pasta to flap over to close and seal your TIMPANO.
Mix tomato sauce, raw eggs and grated cheese in a
separate bowl to create a sauce that will act as the glue to hold
your TIMPANO together
*** Remember that everything that goes into the assembly of the TIMPANO
should be COLD!
So all of your precooked products …pasta, hard
boiled eggs, meatballs, sausage etc…should be cooked then allowed
to cool***
Add cooked pasta to the sauce and mix thoroughly so
that the sauce ( glue) coats all pasta evenly
Let's Fill the Timpano!
- Begin with some of the pasta and sauce mixture at
the bottom of the TIMPANO mold
- Introduce the condiments one at a time in a layering
fashion alternating with more pasta and sauce mixture
- Fill the form to the top
- Once filled fold the pasta flaps over to close the
TIMPANO
- Fold the overlapping cloth in the same fashion to
completely cover the TIMPANO
- Very important to now weight the TIMPANO for a minimum
of 8hours in the fridge ( place a stack of plates on top and let
this compress the TIMPANO overnight) Ready to GO !
- Set oven to 325F
- Set the TIMPANO bowl with the weights still on top
into a deep roasting pan
- Place the pan in oven and add enough water in the
roasting pan to come up the side of the bowl approx. 3’’ (this
buffers the TIMPANO and prevents the pasta from scorching…a baine
Marie)
- Bake approx.5 hours (time will vary do to size of
form and density of TIMPANO)
- TIMPANO is done when the pasta feels firm to the touch
and shows resistance to the press…when it thumps like a drum!
- Remove from oven and let cool in the water bath Slice and serve warm on tomato sauce like a lasagna or cut it cold
as a picnic pasta mold. ENJOY! Return to Featured Recipes
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