The first time I laid eyes on Stanley Tucci’s timpano, it was like discovering a hidden treasure at an Italian family gathering. The moment I pulled this baked wonder from the oven, the kitchen filled with the irresistible scent of slow-cooked ragu and warm, buttery dough. It was a dazzling centerpiece, with its golden crust encasing layers of ziti, rich meatballs, and creamy cheeses.
This timpano isn’t just a recipe; it’s an experience, a way to bring family and friends together around the table. Perfect for those weekends where you want to break away from the predictable fast food routine and create something truly comforting and delicious. Imagine slicing through the flaky exterior to unveil sumptuous, savory goodness that’s sure to wow everyone. Whether you’re a seasoned chef or just someone looking to add a little joy to your dinner spread, Stanley Tucci’s timpano recipe is the answer you’ve been craving. Join me in crafting this Italian classic that’s as rewarding to make as it is to share!
Why choose Stanley Tucci’s timpano recipe?
Heartwarming Tradition: This dish is steeped in Italian heritage, celebrating family gatherings and sharing.
Unique Layers: Each slice reveals a scrumptious mix of ziti, savory meatballs, and creamy cheeses.
Flavor Explosion: The rich ragu combined with quality ingredients ensures an unforgettable taste experience.
Simple Yet Impressive: With straightforward steps, you’ll look like a culinary wizard!
Crowd Pleaser: Perfect for gatherings, this hearty dish is sure to leave everyone wanting more.
Versatile Options: Easily modify fillings or try vegetarian alternatives for a personal twist.
Get ready to impress your loved ones with this delightful feast!
Stanley Tucci’s Timpano Recipe Ingredients
For the Dough
- Plain flour: 500g – This flour provides the perfect structure for your timpano.
- Eggs: 4 large – Fresh eggs serve as a binding agent, ensuring a moist crust.
- Sea salt: 1 tsp – Enhances the overall flavor, making each bite memorable.
- Olive oil: 3 tbsp – Adds richness to the dough; melted butter can be used as a substitute.
- Water: 125ml – Adjust this measure to achieve your desired dough consistency.
- Butter: For greasing the pan – Prevents sticking and adds a touch of flavor.
For the Filling
- Ziti: 1.3kg, cooked al dente – Acts as the base of your timpano, offering delightful texture.
- Olive oil: 2 tbsp (for tossing pasta) – Coats the ziti to prevent it from sticking together.
- Ragu Tucci: Double recipe needed, traditional meat sauce – This flavorful sauce will be the heart of your dish.
- Genoa salami: 800g, cut into pieces – Infuses the filling with savory depth; swap with other cured meats if preferred.
- Sharp provolone cheese: 800g, cubed – This cheese enhances creaminess; consider mozzarella for a milder taste.
- Hard-boiled eggs: 12, quartered – Adds richness; optional for a vegetarian version.
- Meatballs: 24 small – Incorporate these for a hearty bite; use any ground meat you like.
- Pecorino Romano: 100g, grated – A strong cheese that elevates the flavor profile, can be replaced with Parmesan.
Unlock the secret to a comforting feast with Stanley Tucci’s Timpano Recipe and gather your family for an unforgettable dining experience!
How to Make Stanley Tucci’s Timpano
-
Prepare the Dough: In a large mixing bowl, combine the plain flour, eggs, sea salt, olive oil, and water. Knead until smooth, then cover and let it rest for 30 minutes to develop elasticity.
-
Make the Ragu: In a heavy pot over medium heat, brown the stewing beef and spare ribs. Add diced onions and minced garlic; cook until fragrant. Pour in the wine and tomato ingredients, then simmer on low for about 2 hours until the flavors meld beautifully.
-
Cook the Pasta: Boil a large pot of salted water and cook the ziti until very al dente. Drain it well and toss with a bit of olive oil to avoid sticking.
-
Assemble Timpano: Generously grease a large baking pan with butter. Roll out the rested dough on a floured surface and line the pan. Layer the ziti, ragu, salami, provolone, hard-boiled eggs, and meatballs, repeating until the pan is full. End with a generous layer of ragu on top.
-
Seal & Bake: Cover the filling with the remaining dough, ensuring all ingredients are enclosed. Trim excess dough and bake uncovered for 1 hour. Then cover with foil and bake for another 30 minutes. Let it rest for at least 30 minutes to set before slicing.
Optional: Serve with a sprinkle of fresh parsley for an extra touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Stanley Tucci’s Timpano Recipe
-
Greasing Matters: Generously grease your pan to prevent sticking; it’s essential for a beautiful presentation.
-
Resting Time: Don’t skip the resting period after baking; it helps the timpano hold its shape when sliced.
-
Cook Pasta Less: Remember to cook the ziti only until very al dente; it will continue to cook in the oven.
-
Layering Technique: Layer ingredients evenly to ensure delightful bites throughout; avoid overcrowding any single layer to maintain flavor balance.
-
Temperature Check: Use a thermometer to ensure the internal temperature reaches 48°C for safe consumption and optimal texture.
Make your Stanley Tucci’s timpano recipe a hit with these handy tips!
Stanley Tucci’s Timpano Variations
Feel free to get creative and tailor this dish to your taste preferences for a unique twist on a classic!
- Pasta Swap: Try using penne or rigatoni instead of ziti for different textures that hold up well in the layering process.
- Spicy Kick: Add crushed red pepper flakes or diced jalapeños to your ragu for a zesty enhance that ignites the palate.
- Vegetarian Option: Replace all meat with sautéed mushrooms, spinach, and artichoke hearts to create a vibrant veggie-packed timpano.
- Herb Seasoning: Fresh basil or oregano mixed into your ragu can bring an aromatic freshness and brighten the dish.
- Cheese Variety: Swap sharp provolone for ricotta or fontina cheese to alter the creaminess and flavor profiles, making each bite different.
- Smoky Flavor: Replace Genoa salami with smoked sausage or bacon for a delightful smokiness that deepens the overall taste of the dish.
- Nutty Flavor: Incorporate pine nuts or walnuts into the filling for an unexpected crunch, adding a new delicious layer to this classic.
- Seafood Stir-in: For a coastal twist, mix in some cooked shrimp or crab meat with the other filler ingredients, creating a surprising yet delightful seafood timpano.
Let your imagination soar and create a personalized masterpiece that your family will adore!
How to Store and Freeze Stanley Tucci’s Timpano
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezer: Freeze the baked timpano for up to 3 months, tightly wrapped in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before reheating.
Slicing Tip: For best results, allow the baked timpano to cool completely before slicing. This will help maintain its structure when stored.
Reheating: Reheat slices in the oven at 180°C (350°F) for about 20-25 minutes or until heated through, keeping it covered with foil to prevent drying out.
What to Serve with Stanley Tucci’s Timpano?
Imagine bringing everyone to the table with a delightful feast that evokes the warmth of Italian family traditions.
-
Crisp Italian Salad: A vibrant mix of arugula, cherry tomatoes, and olives brings a refreshing contrast to the hearty timpano.
-
Garlic Bread: Crunchy on the outside and soft within, garlic bread is perfect for soaking up the delicious ragu with every bite. The aromatic garlic melds beautifully with the rich flavors of the timpano.
-
Roasted Vegetables: A medley of seasonal vegetables, lightly seasoned and roasted, adds a touch of earthiness and vibrant color, balancing the meal.
-
Red Wine: A glass of Chianti or a full-bodied red wine enhances the flavors of the timpano, complementing the richness of the meat and cheese while elevating your dining experience.
-
Tiramisu: This classic Italian dessert, with its coffee-soaked layers and creamy mascarpone, offers a sweet finish that echoes the indulgent flavors of your main dish.
-
Cheese Platter: Serve a variety of cheeses along with dried fruits and nuts for guests to nibble on, creating a lovely prelude to the main course.
These pairings not only enhance your meal but also create a memorable dining experience that celebrates the essence of Italian cooking.
Make Ahead Options
These Stanley Tucci’s Timpano elements are perfect for busy home cooks looking to save time! You can prepare the ragu and cool it before refrigerating for up to 3 days, allowing the flavors to deepen. The dough can be made and stored in the fridge for up to 24 hours, just wrap it tightly to prevent drying out. On the day of serving, simply roll out the dough, layer the filling, and bake as instructed. This way, you’ll achieve restaurant-quality results with minimal effort, ensuring your timpano is just as delicious as if made fresh. Enjoy the convenience!
Stanley Tucci’s Timpano Recipe FAQs
What type of flour is best for the dough?
I recommend using plain flour for the dough as it provides the perfect structure. You can get the best results with all-purpose flour too; just make sure it’s unbleached for a better texture.
How should I store any leftovers?
After enjoying your delicious timpano, store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to savor another slice, simply reheat in the oven until warmed through. It’s like having a cozy hug waiting for you!
Can I freeze the baked timpano?
Absolutely! You can freeze the baked timpano for up to 3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.
What should I do if my dough is too sticky?
If you find your dough is too sticky, you can sprinkle a bit more flour while kneading until you achieve a smooth consistency. Alternatively, a little more olive oil can help as well – just remember to keep it balanced!
Are there any dietary substitutions I can make?
Definitely! If you want a vegetarian version, you can simply omit meat and include beautiful vegetables like spinach, mushrooms, or even roasted red peppers. For those who are lactose intolerant, try using dairy-free cheese alternatives to keep the comfort intact.
How can I tell when the timpano is fully cooked?
To ensure your timpano is perfectly cooked, use a kitchen thermometer; it should reach an internal temperature of 48°C (120°F). That’s when you’ll achieve that divine texture that everyone loves!
Enjoy your cooking adventure with Stanley Tucci’s timpano recipe and share the joy around your table!
Discover Stanley Tucci’s Timpano Recipe: A Comforting Feast
Ingredients
Equipment
Method
- Prepare the Dough: In a large mixing bowl, combine the plain flour, eggs, sea salt, olive oil, and water. Knead until smooth, then cover and let it rest for 30 minutes to develop elasticity.
- Make the Ragu: In a heavy pot over medium heat, brown the stewing beef and spare ribs. Add diced onions and minced garlic; cook until fragrant. Pour in the wine and tomato ingredients, then simmer on low for about 2 hours until the flavors meld beautifully.
- Cook the Pasta: Boil a large pot of salted water and cook the ziti until very al dente. Drain it well and toss with a bit of olive oil to avoid sticking.
- Assemble Timpano: Generously grease a large baking pan with butter. Roll out the rested dough on a floured surface and line the pan. Layer the ziti, ragu, salami, provolone, hard-boiled eggs, and meatballs, repeating until the pan is full. End with a generous layer of ragu on top.
- Seal & Bake: Cover the filling with the remaining dough, ensuring all ingredients are enclosed. Trim excess dough and bake uncovered for 1 hour. Then cover with foil and bake for another 30 minutes. Let it rest for at least 30 minutes to set before slicing.