I made a huge mistake last week. 
In the midst of Christmas craziness I popped on one of my favourite movies and got totally caught up in it.
I’m talking about:
“Big Night”
You haven’t seen this gem? 
You have to.  I mean, like right now.  It’s amazing-here’s a snippet.
You’re hooked already, aren’t you?
One of the dishes that is featured in the film is a magical thing called Timpano. 
A feast in pie form with all the best food available layered on top of one another and cradled in a pastalike dough.
Ahhhh…of course I had to make it, well, my version anyway.
I started with my dough.
4 cups of flour, 4 eggs, 3 T. olive oil,.dash salt and 1/2 cup of water.
Mix and then turn out onto a floured counter and knead until you have a smooth and elastic dough (about 3 minutes).
Liberally oil a 9 inch springform pan (note:  traditionally you would make this in a deep bowl but I was slightly worried about even cooking and wanted a pan I could really count on).
My dough has rested while I found both parts of my springform pan and oiled it.
Roll out into a large enough circle (roughly) to line your springform and have the edges hang over.

Layer in salami (I’m using soprasetta).
Cook three cups of pasta and mix with 2 cups of sauce and 1/2 cup parmesan.
Make some nice meatballs.
And back to the assembly.  Sprinkle on 2 T. of parmesan.
1/2 of your pasta.
Meatballs.
A sprinkle of parmesan (this is going to act as the glue).
4 sliced boiled eggs.
The rest of your pasta and more salami.

Fold your hanging edges into the centre.

Bake at 330 for 1 hour.
Sit and admire your creation for an hour.
And slice into wedges.  The inside will still be gorgeously warm.  Happy eating and happy watching. I’m thinking that this would be an amazing New Year’s Eve dinner.
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