Comments on: Timpano Recipe – Step by Step to a Big Night

By: Mike Muzio

Mike Muzio — Sun, 09 May 2010 00:05:33 +0000

Hi Tipsy – thanks for giving my brother-in-law the tips! His Timpano was out of this world!!! We are all so happy! Great mother’s day!!! Great receipt! Molto Bellisimo!! Bravo, Mike!

By: Christel

Christel — Sat, 08 May 2010 23:20:24 +0000

Tipsy, the Timpano is in the oven and the smell is great!
Your dough recipe does not list olive oil but the directions include olive oil. I did not put any into the dough.
I am taking the Timpano to share with friends tonight and then we are watching the movie. Look for some photos on my blog.
Thanks for sharing this recipe.

By: tipsy

tipsy — Wed, 05 May 2010 21:25:44 +0000

Hi Mike. In my original recipe I had diced salami and also meatballs. Last year I used diced prosciutto and sweet Italian sausage instead. I will never go back. The prosciutto replaced the salami and chunks of Italian sausage replaced the meatballs – oh man – best ever.

By: Mike Muzio

Mike Muzio — Wed, 05 May 2010 01:58:34 +0000

Hi my Timpano friend, I’m making Timpano for the 1st time this Mother’s Day. Got my Timpano pan and your recipe. I’m ready to go! I have one question, in your opinion which is better using the salami or sausage? Thanks for all the help and wish me luck.
Mike

By: chip

chip — Sat, 03 Apr 2010 19:57:55 +0000

Tipsy, I’m going to give this a try sometime soon. I looked at some restaurant supply sites for the pan as the eBay versions were all pretty gnarly looking and rusted. I didn’t find one on their sites but a bit of searching turned up this link’ They have the pans in several colors even so you can display it when you’re not using it!

http://kolorfulkitchen.com/p1064/Basin,-14-Inch-*For-Timpano*/product_info.html

By: tipsy

tipsy — Fri, 02 Apr 2010 22:57:42 +0000

Hi Rich – that sounds great! Please send photos!

By: Rich

Rich — Fri, 02 Apr 2010 21:01:33 +0000

Hi Tipsy; Friends from Anchorage have been coming to our house in Anchor Point (2oo miles away0 each New Year’s Eve to make this, ever since we first saw the wonderful movie. We have tried various recipes with varying degrees of goodness –no disasters. But, this year we could not do New Year’s Eve so I’m going to try your method for Easter (day after tomorrow). Will let you know how it worked for us, here on the very westernmost point on the contiguous highway system of North America.

By: Timpano? Timpayes!

Timpano? Timpayes! — Sun, 28 Mar 2010 21:04:53 +0000

[...] with recipes found here, here and here, Cisco and I had a tremendous amount of work ahead of [...]

By: Maria Lucia

Maria Lucia — Tue, 29 Dec 2009 02:08:34 +0000

We saw the movie, Big Night, a few days ago, and I have been looking up recipes everywhere in preparation. Yours was my favorite–I think you have the true spirit of the movie–gusto and fun! Thank you so much! I will be making this dish for my husband’s family for New Years Day.

By: Jackie

Jackie — Sun, 27 Dec 2009 15:38:53 +0000

I am a cook in a catering department. We were doing a really elegant dinner for 90 people. my boss told me to watch the movie because she wanted to add this to the menu. well for the first time doing it, it came out as good as it looks in the picture. Also It WAS SO delicious and all the guests were so impressed. All you need to do is follow this recipe, it’s worth the time to make it!!!!

By: tipsy

tipsy — Wed, 23 Dec 2009 16:31:21 +0000

Liberty, I’ll reply here to both questions…
We usually have 8-10 people, since that’s what our room holds comfortably. We have hors d’ouvres, a small salad, then the timpano. We always have left-overs.

Timing:
1 hr. 45 minutes total baking time at 350 degrees
30 minutes resting, flipped, with the pan still on
20 minutes resting after the pan is off

It will still be nice and hot.

By: tipsy

tipsy — Wed, 23 Dec 2009 16:23:49 +0000

Shawn, my pan holds 6 quarts exactly. I’m not sure if the cast iron pan would work, for a couple of reasons. You have to have enough of an angle on the sides of the pan to allow the timpano to slide out easily – make sure of that. If the sides are straight, it won’t want to release.
Also, the wash pan that I use is thin, and doesn’t hold a lot of residual heat. Cast iron will keep cooking it for a long time after it’s out of the oven. Just something to keep in mind.

By: Liberty Hanson

Liberty Hanson — Wed, 23 Dec 2009 07:39:08 +0000

One more question… How much resting time does it need?
1. 30 minutes – when it comes out of the oven
2. 30 minutes after you flip it on the platter leaving the bowl on
3. 20 minutes after you have lifted the bowl off

1 hour and 20 minutes… Is that correct? After this much time is it still warm?

By: Liberty Hanson

Liberty Hanson — Wed, 23 Dec 2009 07:33:12 +0000

Tipsy…. I am wondering how many people this will serve? I am closing my retail store and plan on having a “Big Night” dinner party in my empty space! My invite list is growing larger… I may need to make two!! Please advise. And thank you for posting it! It looks great!!

By: tipsy

tipsy — Fri, 18 Dec 2009 23:31:04 +0000

Thanks Tony – I appreciate the compliment. I just got my recipe out for this year’s event. Can’t wait!