Timpano Crust Recipe – An Improvement

Trying to nail down a recipe for timpano is like trying to settle on a recipe for chili. The possibilities are endless. There is no "official" timpano recipe, although many would say their family has the most authentic version.

I have been making timpano for years, on one special night each year. Since our "Big Night" is such a big deal for my wife and me, I'm reluctant to mess with the recipe. I have to admit though, that I've never been happy with the crust on my original recipe. It comes out a little "leathery" and tough.

Timpano with Pasta Frolla

While doing some investigating, I found information on a type of crust called "pasta frolla." Pasta frolla is similar to shortbread, and is used primarily to make pies, cookies and crostate (delicious fruit or jam pies), though it does also get used in some savory dishes. It has a lot of butter instead of oil, and uses egg yolks instead of whole eggs.

I have tried it with the timpano for the past two years and the regular guests have raved over the difference. It is tender and slightly flaky - and it tastes really good. It is plenty strong enough to hold the ingredients together too. I am going to amend the original recipe to include this type of crust for my "official version" of timpano.

Here is my Pasta Frolla Crust Recipe for Timpano:

Ingredients:

• 4 cups all-purpose flour
• 1 cup salted butter (cold)
• 5 egg yolks
• 1 ½ teaspoon salt
• ½ cup ice cold water

Directions:

As with other pastry crusts, keep the butter cold

• Cut butter into small cubes (about ½ inch)
• Combine flour & butter in mixing bowl
  • Cut mixture together until it looks like big crumbs (after this I worked it a little more with my fingers, pinching the "crumbs" into big flat "flakes")

I use a stand mixer and dough hook to:

• Mix egg yolks, one at a time, to butter - flour mixture
• Add salt
• Dribble water in as needed until dough forms a ball and pulls from the side of the mixing bowl
• Form the dough into a disc and wrap in plastic wrap.
• Refrigerate for about an hour

After it has chilled, roll it out as the recipe says. Aim for about one-eighth inch thickness. Just make sure you have plenty of flour all around so the dough doesn't stick to your table.

Here is another tip: Use a french rolling pin to roll the dough and you'll find it's easier than a traditional rolling pin with handles.

I think you'll enjoy this crust much better than the earlier version. Anything with butter has to be better! Oh - and have a glass of wine while you're rolling that dough out - it's a lot of work and you need to stay hydrated!

UPDATE: I was recently asked how I got the grape leaves and vines on the crust. It's pretty easy, first grease the pan as you normally would (I use butter). Then cut your design from a very thin piece of extra crust. Stick the designs (facing out) to the inside of the pan (see photo), then place the big, main crust inside. Everything else goes as normal.

Tagged as: big night, pasta frolla recipe, recipes, savory pasta frolla, timpano crust, Timpano Recipe