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Stanley Tucci’s timpano recipe
Step-by-step instructions on how to create the film star’s family classic
• Jay Rayner: the day I cooked timpano with Tucci
The dough for timpano is rolled out into a thin round, the diameter of which is determined by the pan you are baking it in. Add together the diameter of the bottom of the pan, the diameter of the top of the pan, and twice the height of the pan. The total will equal the approximate diameter needed. The dough may be kneaded in advance and set aside, while you prepare the pan, or refrigerated overnight. Return it to room temperature before rolling it out. It is important to grease the pan generously with butter and sprayed olive oil before lining it with the dough. Greasing and lining the pan with the dough may be done while the pasta is cooking.
The meat used in preparing the ragu is generally served for dinner the night before the timpano is baked, because no one has room for anything other than salad after eating timpano.