Epic Timpano
A timpano is already epic, so this one had to be truly over the top for me to call it an epic timpano! And over the top it was! I stuffed this pastry dough with every bit of Italian-American goodness I could think of. Chicken parm? Yes. Meatballs? Yes. Sausage? Yes. Mozzarella sticks? YES! There is even both alfredo and tomato sauce and they come together in an amazing way in this huge pastry filled with amazingness.
Why did I make this recipe?
The theme of this week is do-overs! When I first made the timpano, I knew I would one day attack it again with a new level of intensity, and today I am proud to say that I did not hold back. The reason I made this is because when I first told my friend Nick I would be staying with him for a week, I asked if he had seen anything on the site he wanted me to make for him. Without hesitation, he immediately said “how about that pie thing that was filled with pasta?” I knew if I was going to make it again, it would have to be epic.
Get all the epic timpano ingredients together
I made homemade everything for this timpano but I want to make sure it’s up to you on if you want to go homemade or store bought. If you are interested in making this epic timpano but don’t feel like going through as much work, store bought is great!
The meatballs are homemade and based on this recipe. The sausage is from a local butcher in Brooklyn. I threw together a quick cream sauce. Starting with some bacon and olive oil. When the bacon crisped up, I added a few tbsp of flour, followed by a cup of cream and a slice of provolone. That’s it! Then I made chicken parm and mozzarella sticks using the same breading. As I was making everything I had to force myself to put it in the fridge before I ate it all.
Get ready to build the epic timpano
I sort of bent the pan a little so it would be rounder. Get all the fillings out on the counter before you start
You need to roll out the puff pastry. This is actually two sheets next to each other.
Here is where things start to get wild! I started with alfredo penne and sausage, then went to spaghetti and meatballs. Then mozzarella sticks, more pasta, provolone, and chicken! I thought if the chicken was at the top while it cooked it would have a better chance of staying crispy in the end.
Bake the epic timpano
I baked it at 400 for an hour and it was browned and ready. I made some slits on the top to make sure the steam could escape.
Now I have to flip this thing! Put a pan over the top of the epic timpano and then flip the whole thing at once. Then you can lift the pot right off.
Serving the epic timpano
Amazingness peeking out of the shell! Let the epic timpano sit at least 10 minutes before cutting. Probably more.
So much going on in there!
Now THAT’S a cross-section.
There was supposed to be more people, but in the end there were only 4 of us. We really put a dent in this thing! So crazy good. Everything you could want in an Italian feast, all stuffed into a ball of pastry!
Twists on this recipe
You can make all these timpano fillings with your favorite family recipes, or like I mentioned, don’t be afraid to do store bought. Here are the recipes I used, My meatball and chicken parm recipes were written a while ago so they are somewhat loose. This is a nice alfredo that is similar to what I did. And a classic tomato sauce.
As for other fillings, the world is your limit! Be creative and stuff it with everything! I would have loved to do a pesto in here.
Epic Timpano
Ingredients
- 1 pound penne
- 2 cups bacon alfredo sauce homemade or store bought
- 1 pound spaghetti
- 4 cups tomato sauce homemade or store bought
- 4 chicken parm cutlets
- 12 meatballs
- 4 spicy Italian sausages cooked and sliced
- 12 mozzarella sticks
- 10 slices provolone cheese
- 3 packages puff pastry
Instructions
- Cook the penne, strain it, and stir it with the alfredo sauce
- Cook the spaghetti, strain it, and stir it with half of the tomato sauce. Set the other half in the fridge to serve on the side.
- If needed, prepare the chicken parm, mozzarella sticks, meatballs, and sausages. If using store bought, just make sure everything is defrosted and ready to go.
- Preheat oven to 400
- Find your pan or pot that will fit everything. Grease with butter or oil.
- Roll out a few sheets of puff pastry and spread them on the bottom of the pot you are using.
- Start layering up all the ingredients. I started with alfredo, then sausage, then pasta, then mozzarella sticks, then meatballs, cheese, and chicken. Wrap more puff pastry to seal the top.
- Bake about an hour until browned on all edges.
- Carefully flip the timpano by putting a cutting board on top, then grabbing the board and the bottom of the pot and flip. Remove the pot from the top of the timpano.
- After it cools for 10 minutes, slice and serve with the extra tomato sauce heated up on the side.
Good lord man!
That is seriously epic. I was going to try this someday but I can think of no further improvements.
Nice work.
Seriously. I’m hopping a plane and coming to eat.
Forget the chilli cheese corn dog fries. this should be on thisiswhyyourefat.com.
wow. an entire ittalian buffet all rolled into a puffed pastry.
Holy cannoli! This goes way beyond the Turducken. If you could just figure out how to squeeze some zeppole in there for dessert it would be heaven. OK, Nick – that’s your challenge…hide a sweet ending.
Wow! If it wasn’t for the pictures, I wouldn’t believe it. I definitely have to try to make one of those. Truly epic!
Wow!!! This looks amazing!……never seen anything like it. I assume you serve it with extra sauce on the side.
I cannot imagine the calories in that thing.
Oh my goodness–this looks overwhelmingly amazing. Can I please be your BFF (best foodie friend)?
Good God! I’ll be right over…
I know you made fun on me when I said this before… but its cool enough again for the oven! So I’m actually making it this thursday for my bf’s bd…. 🙂 I can’t wait to try it.
I am at a loss of words over this one! LOL! Wow what a fantastic concept you have here! I will definitely try this for my next family get-together! They will have NO problem gobbling this down!
Ha, I second Allie. Hope you guys ate mountains of veggies after this.
uhh I didn’t think it possible but that one looks even yummier than the other one you made…send some south!!
I see my little brother Aric got to enjoy your feast! It looks FANTASTIC and dirty in every aspect. I will definately be trying that recipe out!
Chef Abbey Steffen
Republic Chophouse
Your Timpano… is amazing… I’m in food coma now… but getting ready for eating the apples baked in the leftover puffed pastry.
Next time I make it.. Chicken Parm will be in there…
Holy. Crap. I feel like you should have your own “Real Men of Genius” song…”Mr. Epic Pasta Pie Maker”.
This looks like the ‘flying spaghetti monster’.
So ever since I saw this post I’ve wanted nothing more in life then to make a timpano. And that glorious day came yesterday. AMAZING! My fiance was as giddy as a little school girl all day after we ate. He was skeptical at first but was truly impressed with the final product. He asked if we could have a timpano at our wedding reception… I said no, that it’s to be reserved only for special occasions!
I’m finally getting a chance to make this tonight. We made some variations on the original. I’m so excited for it. Thanks for the inspiration. I hope we can flip it.
I made this last night. I have wanted to make it since I first saw it on your site. I can say that after eating it I can now die happy. Thanks for the inspiration.
I am thinking of making this deliciousness tonight. What size pan did to use?