(The Tucci Cookbook, page 181)
The morning of ...
First, we returned the ragu to the stove and initiated a low simmer.
Next, we began slicing the Genoa salami, into quarters, and then again into smaller pieces. We did the same with the provolone cheese, cutting it into very small cubes. Considering how these ingredients would be incorporated into the Timpano, we figured the smaller the better.
We needed to reference another YouTube video on how to make hard-boiled eggs.
The meatballs looked a little forlorn coming out of the fridge, so we lightly sautéed them as recommended in the recipe (although we also had to do some research on how to 'lightly sauté' something).
We originally attempted to mix the dough 'old school' by hand, but Dad inadvertently caused the flour wall to break while adding water and turned it into a mess. So we pulled Michelle's professional mixer out of storage and did it the other way. Our second attempt was successful.
We debated over how much flour was sufficient to lightly flour a work surface and initiated a method to resolve issues like this ... WWSTD ... What Would Stanley Tucci Do? We floured the countertop accordingly. Tom kneaded the dough ball and let it rest while Michelle cut the hard-boiled eggs and cooked three boxes of ziti pasta.
The rolling of the pasta for the outer shell was easier than anticipated. It seemingly turned out perfect.
After what had been a very lengthy preparation process, assembly seemed to occur very quickly. We shoveled the ingredients into our six quart pasta-lined Le Creuset tapered-sided casserole dish. Three full layers. Then we folded-over the pasta flaps, sealed the top with egg wash, and put it in the oven.
We nibbled on the leftover pasta and salami (there was quite a bit left over) while watching The Devil Wears Prada ... and we "girded our loins" for the big moment.
The Timpano browned beautifully and we barely contained ourselves as it cooled. We used a knife to separate the edge of the Timpano from the pot and with nervous anticipation we flipped it upside-down onto a large tray. Then the moment of truth...
Another 30 minute wait. We carefully cut the disc open, revealing a perfectly cooked core. It was a magnificent success!! And it tasted fantastic, especially when paired with a bottle of Izadi Reserva, 2010.
Thank you, Stanley Tucci, for guiding us through this initial culinary undertaking. We are already anticipating next weeks' challenge.
