Mini Timpanos from Big Night

Timpano from Big Night

Chef and author Diane Brown.

Big Night tells a witty love story about brotherhood, food, and a tentative quest for the American dream. Two brothers, Primo (“Monk”’s Tony Shalhoub) and Segundo (Stanley Tucci), open an authentic Italian restaurant called The Paradise on the Jersey shore in the 1950’s. When Primo’s uncompromising commitment to purism fails to bring financial success, Segundo agrees to host a banquet for entertainer Louis Prima to boost their reputation.

The centerpiece of the story is the execution of that “big night”, displaying all the culinary details from the preparation to the serving of an exuberant and reverent multi-course dinner. Each dish is lovingly shot as Primo gives his best culinary performance and Segundo questions what he really wants out of life. In the end, they rediscover what they’ve known all along; from the intricate timpano (a pastry crust filled with pasta, ragu, meatballs, and mozzarella, formed in layers like a strata) to the simple omelet Segundo prepares the morning after what could have been their Last Supper, food bridges a universal connection to others.  

Mini Timpanos (Serves 8)

These are individual-sized versions of the crowning glory served at the Big Night feast.

For the dough:

• 3 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ¼ cup water

For the meatballs:

• 1 ½ cups day-old bread cut into 1-inch cubes
• 2-3 tablespoons milk
• 2 egg whites
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• ¼ teaspoon garlic powder
• 1/8 teaspoon freshly-ground black pepper
• ¾ pound lean ground beef¼ cup finely chopped onion

For the sauce:

• 2 tablespoons olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• 2 teaspoons kosher salt
• 1 28-ounce can of crushed tomatoes
• ¼ teaspoon freshly-ground black pepper2 tablespoons chopped fresh parsley

For the timpano:

• 8 ounces fusili or ziti pasta, cooked to very firm al dente and drained
• 1 cup grated Parmesan cheese
• 1 15-ounce container whole milk ricotta
• 2 hard-cooked eggs, cut into ½ -inch cubes1 cup fresh mozzarella, cut into ½ -inch cubes

Make dough:

Place the flour, eggs, salt, and olive oil in a stand mixer fitted with the dough hook. (A large capacity food processor may also be used.) Add 3 tablespoons of the water and process. Add more water, 1 tablespoon 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. Divide into 8 equal portions and set aside to rest for 5 minutes.

Flatten each dough portion out on a lightly floured work surface: Dust the top with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16 inch thick and is approximately 8-inches in diameter. Spray 8 compartments of a 4-inch muffin pan (designed for jumbo muffins) with non-stick cooking spray. Line each muffin compartment with dough, gently pressing it against the bottom and the sides, draping the extra dough over the sides. Set aside.

Make meatballs:

Preheat the oven to 350 degrees F.

Tear the bread into 1-inch pieces and place in a medium mixing bowl. Pour 2 tablespoons milk over the bread and let stand for 10 minutes for bread to absorb milk. Squeeze bread with your fingers; if it feels dry, add another tablespoon of milk.

In a separate bowl, combine egg whites, grated cheese, parsley, salt, garlic powder and pepper. Add ground beef, onions and egg mixture to the bowl with the bread. Mix ingredients well with hands but don't over-mix, as this will create dry, tough meatballs.
Dip your hands in a bowl of cold water to prevent sticking. Portion the meatball mixture into 24 walnut-size balls. Place them on a rimmed baking sheet. Bake in oven for 7-10 minutes, until firm.

Make sauce:

Heat a heavy 6-quart pot over medium heat. Add olive oil and heat to a shimmer. Add onions and sauté until they become translucent (about 5 minutes). Add garlic and oregano, sautéing for 1 minute and stirring often. Add pureed tomatoes, salt and pepper, and bring to a boil over high heat. Reduce to a simmer and cook, partially covered, for 15-20 minutes, until thickened. Stir in parsley. 

Assemble the timpanos:

Preheat oven to 350 degrees.

Stir 1 cup of sauce together with strained pasta and 3 tablespoons of Parmesan cheese until pasta is coated. Place ½-ounce of pasta in the bottom of each muffin compartment. Spread a scant ounce of ricotta cheese on top of the pasta, and 3 meatballs on top of the ricotta. Fill in the spaces with cooked egg and mozzarella, evenly distributed into each muffin compartment. Press down to compact. 

Spoon in a generous tablespoon of tomato sauce over the mixture and sprinkle each muffin tin with a teaspoon of Parmesan cheese. Cover with the remaining pasta and press again to compact the ingredients. Fold remaining dough over the top, trimming away any excess or double fold.

Put muffin pan in oven and bake until timpano dough is golden brown on top, for about 20-30 minutes. Transfer muffin pan to a cooling rack and let rest for 10-15 minutes.

Back to Hollywood Cooks Main Page »