Step back in time and bring a touch of old-world charm to your kitchen with a recipe inspired by the iconic film “Big Night.” The Stanley Tucci’s Original Big Night Timpano is a show-stopping Italian dish that will impress your guests and delight your taste buds. This labor of love combines layers of pasta, meats, cheeses, and savory fillings, all encased in a golden crust. Perfect for a special occasion or a cozy family dinner, this recipe is sure to become a favorite in your home.
**Stanley Tucci’s Original Big Night Timpano Recipe**
**Ingredients:**
– 1 pound of ziti pasta
– 2 cups marinara sauce
– 1/2 pound dry Italian salami, sliced
– 1/2 pound provolone cheese, sliced
– 1/2 pound ham, sliced
– 1/2 pound provolone cheese, shredded
– 1/2 pound mozzarella cheese, shredded
– 1/2 cup grated Parmesan cheese
– 4 large eggs
– Salt and pepper to taste
– Olive oil for greasing
**Instructions:**
1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with olive oil.
2. Cook the ziti pasta according to the package instructions until al dente. Drain the pasta and toss it with marinara sauce in a large bowl. Set aside.
3. Begin assembling the timpano by placing a layer of sliced salami on the bottom and sides of the greased pan, overlapping each slice slightly.
4. Add a layer of sliced provolone cheese on top of the salami, followed by a layer of sliced ham.
5. Spoon half of the pasta and marinara mixture into the pan, pressing down gently to compact the layers.
6. Sprinkle a layer of shredded provolone cheese, mozzarella cheese, and grated Parmesan cheese over the pasta.
7. Beat the eggs in a small bowl and season with salt and pepper. Pour the beaten eggs over the cheese layer.
8. Add the remaining pasta and marinara mixture on top, pressing down once again to ensure everything is tightly packed.
9. Fold the overhanging slices of salami over the top of the timpano to enclose the filling.
10. Cover the pan with aluminum foil and bake in the preheated oven for 1 hour.
11. Remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and the edges are crispy.
12. Allow the timpano to cool in the pan for 15-20 minutes before carefully removing it from the springform mold.
13. Slice the timpano into generous wedges and serve hot, garnished with fresh basil leaves if desired.
Indulge in the rich, savory flavors of Stanley Tucci’s Original Big Night Timpano and transport your taste buds to a delightful Italian journey. Whether you’re hosting a dinner party or simply craving a delicious homemade meal, this recipe is guaranteed to add a touch of elegance and warmth to your table. Prepare this masterpiece with love and care, and watch as your guests marvel at the impressive layers of flavors within this culinary work of art!
