Epic Timpano

The theme of this week is do-overs, but you know Raaaaaaaandy doesn’t steal jokes, he UPGRADES them! 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 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.

Big pot of sauce. The recipe is here, but I did not use meat.

The meatball recipe can be found elsewhere as well. Everything I made today I made in other places, this is just the collaboration.

Hot Italian sausage from an all organic and local butcher shop in Brooklyn.

This is a quick cream sauce I threw together. 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. Thats it!

Yum. I had to force myself to put this in the fridge before I ate it all.

MMMMozzarella sticks. This recipe is here. I also made some chicken parm.

I sort of bent the pan up so it would be rounder.

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.

The chicken went on top so that it would stay fairly crispy.

Some slits on top to let out the steam.

Amazing. this baked at 375 for about an hour and 10 minutes.

Now I have to flip this thing!

Amazingness peeking out of the shell.

Now THAT’S a cross-section.

Pure bliss.

This huge slice was his SECOND piece!

The definition of comfort.

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!

We really pulled it together for this picture. Moments later we all went into a diabetic coma.

The recipes are all over the place.

Sauce – omit the meat
Chicken Parm
Mozzarella Sticks


  1. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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

  6. 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…

  7. 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!

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