Timpano Recipe From Coco's Italian Market on Youtube

Timpano Recipe or should I say Timpano Tips.....
Is there really an accurate Timpano Recipe?  Being Italian I say “not really” because I can not ever remember following a
recipe to the letter.  I say these are “tips” because how do I know what size bowls you have or want to use?  You may be
a meat lover or prefer vegetables or perhaps pickled products, a variety of cheeses or a varied combination of many
ingredients.  

The photos below show you how I make personalized Timpano in 6 inch glass bowls and then in a spring form pan while
the
You Tube video shows us making a larger Timpano in a big enamel bowl. I think it's best to consult both approaches
and then you will have ample familiarity to make your own personalized Timpano. Recipes these large take time and
practice so you may need a few tries before you become successful. Either way just remember the principle is the same
but the amount and kinds of foods you layer is up to you.  Click here for a
Printable PDF recipe page.
click on images to enlarge
Click on images to enlarge
Click on images to enlarge
Click on images to enlarge
Meat Ball Ingredient list:
quantity depends on how large of a
Timpano you are making.

extra-virgin olive oil
onion, chopped
garlic cloves, minced
bread crumbs
ground beef
ground pork
egg
milk
grated Parmigiano-Reggiano
Kosher salt
ground black pepper
ground red pepper
dried basil
dried oregano
chopped parsley leaves.
Mix ingredients, roll into desired ball
sizes, bake at 350 until internal temp is
160 degrees.

Tip: make mini meatballs instead of
quartering large ones. Save the
grease for the sauce!!
1st.  Have all of your ingredients prepared.  Since I'm not sure how large or small
yours will be I have only listed the ingredients we use and not the measurements. At
least with this you get an idea of our flavor profile at Coco's Italian. By the way, these
pics are from two other Timpanos made at Coco's Italian Restaurant and not from the
video.
Marinara Ingredient List
quantity depends on how large of a
Timpano you are making.

extra-virgin olive oil
chopped onion
garlic
celery
carrot
tomatoes
tomato paste from can
dried parsley
dried basil
dried oregano
salt and pepper to taste

In a food processor place chopped onion,
garlic, celery, carrot, parsley and garlic,
blend until smooth. Add tomatoes and
blend again to the desired consistency.  

Heat your oil in a large skillet over medium
heat. Stir in ingredients from food
processor and cook until soft. Add tomato
paste, reduce heat and simmer 5 minutes.
Stir in basil, oregano, salt and pepper;
simmer 20 minutes, uncovered, stirring
occasionally.
Tip: If you use sugar in your sauce try
replacing that with a carrot.
Pasta Dough Tips
Combine the flour and salt in the bowl of a food processor fitted with a dough blade attachment. Pulse a few times to
combine.  Next crack the eggs on top of the flour, put the lid on the food processor and process for 30-60 seconds into a
rough ball.  Knead the dough until it comes together and is smooth.

Tips: if dry or If the dough doesn't come together after 60 seconds and looks like small pebbles or chick peas, add a
teaspoon of water and process again until the dough comes together.

If the dough is sticky and smears against the sides of the bowl, add a tablespoon of flour and process until it comes
together and is glossy.

Remove the dough from the food processor. Knead against the counter a few times until it comes together into a smooth
ball then dust the dough with a little flour and rest at room temperature for at least 20 minutes.

Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time.  Roll by hand to 1/16 of an
inch thick. If you are using a machine stop at the second to last setting.

If you want to use a rolling pin I recommend you watch The Pasta Sisters at:  
http://www.youtube.com/watch?v=wik43wY_Z-c&feature=relmfu

Pasta machine:
keep folding the pasta in the rolling machine until its the full width of your rollers, probably 6 inches depending on your
machine. Continually adjust the width thinner until the second to last setting.  
This Timpano is made in a Spring
Form Pan
This Timpano is in 6" Corning Ware
There are so many variables and ingredients to prepare and purchase that  you
will have to estimate a bit. For example, how many slices of salami and pepperoni
you will need from your local deli to make a layer across your bowl. Maybe you will
want two layers?

Your Timpano may be too dry inside or not stay in a wedge shape after you cut
and plate it.  This is the part that takes an educated guess and practice.

If you haven't already it's best to watch our
You Tube video and take a look at
these photos. Then I believe you will have the confidence to make a several
versions of the Timpano with whatever ingredients you have on hand or flavor
profile you are after.  
Filler List
hard-boiled eggs, peeled
meatballs
marinara sauce
Cavatappi or Penne pasta, cooked very al dente, half the time recommended on
the box
olive oil and butter to line the bowl
Your favorite Cheeses
Pecorino-Romano or Parmigiano cheese
Mozzarella
Ricotta cheese blended with Italian Herbs
Provolone cheese, cut into 1/4" pieces
eggs, beaten

Other suggestions
Artichoke hearts, Olives, Egg plant, sauteed onions and peppers, ground
vegetables, cooked potatoes, anchovies, turkey sausage, anchovies, etc...
The combinations are endless. You just want it too stand up on it's own when
plated for your presentation.
NOTE: You will have ingredients left over

Tip: Make your Marinara and let simmer.  Make the Meatballs and bake. While
they are cooking make your dough and while that is resting boil your pasta in
heavily salted water. Drain and add your Marinara.

Tip: Have your ingredients ready because if the pasta dough is out too long it will
start to dry, crack and be difficult to fold over the top.  If needed, lay damp paper
towels over the pasta sheets.  
2nd.  Line your bowl as per the photos and video. You will need to leave enough
to be able to hang over and to then lay over the top.  Go ahead and pre heat
your oven to 350.


Tip: Push and squeeze the ingredients down into the bowl with your fingers or the
bottom of a cup but not hard enough that it will rip the dough.  

4th. After your last layer, add beaten eggs to the top and let it flow down in
through the layers.  The egg will bind and coagulate the ingredients together but
will not effect the taste.  

5th.  Fold the pasta dough over the top of the layers and seal completely, cut the
excess off with a scissors.  Use a wet finger to meld the edges of the dough
together.   

6th.  Bake at 350 until golden brown and an internal temperature of 165.
When done let stand for 30 minutes and flip, you may need a flat lid or pan if it is
a large Timpano.

Tip:  This recipe and these photos will make much more sense if you watch us
make a Timpano step by step on our
You Tube video  I hope this was helpful.
Email us or call with any questions or if you would like to order one from our
catering department. Ask for Joan (615) 783-0114  
office@cafecoco.com
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