Save this one for Louis Prima

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“This is so fucking good, I should kill you!” screams rival restauranteur, Pascal (Ian Holm), as he takes his first bite of the grand, drum-shaped Timpano. 

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In what is truly a labor of love, the Timpano is a very special Italian dish–best explained by Primo to have, “a special crust, that is shaped like a drum, and inside…all of the most important things…in the world.”

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There are several components to the dish. First, the pasta crust. Then the meatballs. Then the marinara sauce, and everything else in between. Unfortunately, because of time restraints, I wasn’t able to make the pasta by hand, so I decided to cheat a little bit (just one cheat!) and topped the Timpano with lasagna sheets. The result is not as good as its original, but boy, the inside of the pasta pie well then makes up for it!

If you’re ready to wow your guests (and impress yourself, for that matter!) roll up your sleeves, and prepare to make this very special, timely dish.

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timpanoballs

Italian-Style Meatballs
Yields 14-18 meatballs, depending on size
Recipe via A Streetcar Named Devour

INGREDIENTS
1 pound ground beef
1/2 pound ground pork
1 small onion, finely minced
1 shallot, finely minced
3 cloves garlic, finely minced
1 egg
1/4 cup Parmesan, grated
1/2 cup Italian parsley, finely chopped
1/4 cup basil, finely chopped
1/2 cup breadcrumbs
1 Tablespoon salt
2 teaspoons crushed red pepper flake
olive oil

METHOD
In a medium-sized skillet, heat the oil till hazy. Add in the onion and shallot, saute till translucent. Add in the garlic, stirring for one minute. Remove from the pan and allow to cool.

In a medium-sized bowl, mix the ground beef and pork, egg and cheese. Once the onion mixture is fully cooled down, add it into the mixture. Finish with the rest of the ingredients, mixing till just incorporated.

Roll the meatball mixture into 2 1/2 Tablespoonfuls-sized balls. Set aside.

Heat the same skillet over medium-high heat, adding just enough oil to reach about 1 1/2 inches of the skillet.

Load the skillet with the meatballs, making sure not to overcrowd the pan. Cook all sides of the meatballs for 3 minutes per side. Remove from the pan and place onto a baking sheet.

Once all of the meatballs have been cooked, place into a 350-degree oven and cook for an additional 10-15 minutes, or until the center of the meatballs are cooked through.

(This can be done a day ahead.)

timpanosauce

Italian-Style Marinara Sauce
Yields 3 1/2 quarts
Recipe via A Streetcar Named Devour

INGREDIENTS
24 ounces of canned whole tomatoes
3 Tablespoons dried oregano leaves
1/2 cup basil, torn
1/4 cup extra virgin olive oil
2 Tablespoons Kosher salt

METHOD
Place all ingredients into a food processor or blender. Puree till all ingredients are completely blended together. Set aside.

(This can be done a day ahead.)

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Timpano (Baked Pasta Pie)
Serves 4-6 people
Recipe slightly adapted from LA Mag

INGREDIENTS

FOR THE ASSEMBLY
1 1/2 cups Genoa salami pieces
1 1/2 cup sharp provolone cheese chunks
6 hard-cooked eggs, shelled and quartered lengthwise, each quarter cut in half
2 cups small meatballs* (Recipe above)
3 1/2 cups marinara sauce* (Recipe above)
1/2 pounds ziti, cooked al dente (about half the time recommended on the package) and drained, tossed in olive oil
1 tablespoons olive oil
1/2 cup finely grated pecorino Romano
3 eggs, beaten
8-10 sheets of lasagna, cooked al dente, drained, tossed in olive oil

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METHOD
Preheat your oven to 350 degrees. Make sure salami, provolone, hard-cooked eggs, meatballs and marinara sauce are out at room temperature. Toss the ziti with 2 cups of the marinara sauce. Place 4 cups of ziti onto the bottom of the pan. Add a layer of a 1/2 cup salami, 1/2 cup provolone, 1 1/2 eggs, 1/2 cup meatballs and 1/4 cup Pecorino Romano cheese after that. Pour another 1/2 cup of sauce over the ingredients, repeat this step, adding layers of ingredients until the filling comes to about 1 inch of the top of your timpano pan. The last of the marinara sauce should be the top layer. Then pour eggs over the filling. Fold the lasagna sheet layers over the filling to seal it completely.

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Cover with aluminum foil and bake until lightly browned, about 1 hour. Remove the foil and continue to bake the timpano till it’s cooked through and is golden brown (and reaches an internal temperature of 120 degrees), an additional 30-45 minutes. Once done, remove from oven and allow the timpano to rest for another 30 minutes to allow it to cool and contract before attempting to remove it from the pan. Failing to do so, will result in a broken pasta pie. Once it’s fully cooled down, the baked timpano should not adhere to the pan.

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Place a baking sheet or a large, thin cutting board that covers the entire diameter on the pan on top of the timpano. Grasp the baking sheet or cutting board and the rim of the pan firmly and invert the timpano. Remove the pan and allow timpano to cool for 10 minutes. Using a long, sharp knife, gently slice the timpano like slicing a pie into individual portions. Serve!

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Return to the full story HERE

(Editor’s Note: All movie screenshots are property of Rysher Entertainment and Timpano Productions.)

Bidi Bidi Bánh Bánh

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I first discovered Bánh mì sandwiches in Little Saigon–an area in the city of Westminster, California, where a large population of Vietnamese Americans live. The Asian Garden Mall, “Phước Lộc Thọ”, had several Vietnamese-owned restaurants, clothing, jewelry, electronic, and beauty shops. My family would go there often when I was a kid because my mom enjoyed shopping there, and the mall was only a 30-minute drive from where we lived.

Bánh mì translates to “bread.” The French-style baguette was introduced to the cuisine during the French colonization in Indochina in the late-1850s early-1860s. The sandwich is traditionally made with pork liver pâté (also from the French), cold cuts, pickled carrot and daikon, cilantro, and mayonnaise.

For this recipe, I decided to go with a throwback recipe from Bon Appetit from 5 years ago. I loved the recipe then and I love it even more now. With a few tweaks and the addition of crispy shallots and a homemade French baguette recipe, this is definitely one of my favorite sandwiches. This sandwich is so good it makes my heart beat like Bidi Bidi Bánh Bánh.

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Pork Meatball Bánh Mì Sandwich
Recipe adapted from Bon Appetit
Yields 4 sandwiches

INGREDIENTS
For the spicy mayonnaise
2/3 cup mayonnaise
2 1/2 tablespoons hot chili sauce (I used Sriracha)

For the Pickled Carrot
2 cups coarsely grated carrots
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil

For the Pork Meatballs
1 large shallot, minced and sautéed in oil till translucent
1 pound ground pork
1/8 cup basil, picked and finely chopped
1/8 cup cilantro, picked and finely chopped
4 garlic cloves, minced
1 tablespoon fish sauce (such as Nam Pla or Nuoc Nam)
2 tablespoons hot chili sauce (I used Sriracha)
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
oil for frying

For the Sandwiches
4 each French baguettes (recipe here)
1 each jalapeño chile, sliced thinly
1/2 cup cilantro, picked
1 large shallot, peeled and thinly sliced into rounds
oil for frying

METHOD
To make the Spicy Mayo, stir all of the ingredients in a small bowl. Season with salt. This can be made a day ahead. (Cover and chill.)

To make the Pickled Carrots, mix together the first 5 ingredients in medium bowl. Let stand at room temperature for about an hour, mixing occasionally.

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To make the Pork Meatballs, stir all of the ingredients together in a large bowl. Form the mixture into scant tablespoonful balls, rolling the mixture into 1 1/2-inch meatballs. You should have 12 meatballs. Arrange them onto a baking sheet. This can also be made a day ahead. (Cover and chill.)

Preheat your oven to 300°F. Heat oil in a large skillet over medium-high heat. Add in half of the meatballs. Sauté until browned and cooked through, turning the meatballs to evenly sear all sides lowering heat if they begin to brown too quickly, about 15 minutes. Transfer the meatballs to another rimmed sheet tray. Place into the oven. Repeat searing and baking with the remaining meatballs.

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In a small sauce pot, add 1/4 cup of oil. Place the sliced shallot rings into the pan. Turn on the heat to medium and wait for the oil to heat. (Allowing the shallot rings to fry in cold oil makes it easier to control the heat and to avoid burning them.) Once the oil begins to heat up, toss the shallot rings until a light golden brown. Transfer rings to a paper towel-lined plate.

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Cut each baguette horizontally in half. Spread spicy mayo over each bread halve.

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Place 3 each meatballs onto the bottom halve side per sandwich.

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Arrange the jalapeños one one side, then adding the (drained) and pickled carrot, crispy shallots, and cilantro. Gently place the top on baguette tops. Repeat with all sandwiches.

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