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Dec 18, 2008 05:24 PM

Timpano (Big Night)

Hi everyone,
With the huge snowstorm tonight and tomorrow I've decided tomorrow will be my day to try the pasta dish from Big Night: the famed Timpano da Maccheroni (


I have a question, though-it says oven-safe metal bowl. I don't think I have one of those. Who's made one of these before, and what did you bake it in? I have some pottery bowls that seem like a better choice, but my only metal bowl, I think, is my kitchenaid bowl.


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  1. I used a springform pan when I made it about 11 years ago.
    This is the recipe I used:

    9 Replies
    1. re: phoenikia

      OK--would my LeCreuset work? It's not a rounded bowl--it's round but has straight sides, if that makes sense and it's 5.5 quarts instead of four quarts.

      I just don't want to waste a lot of time and ingredients and have it all fall apart you know?

      1. re: IndyGirl

        I've never made a timpano, but I don't see why that wouldn't work. I've used mine to make an Iraqi rice "cake", which is kind of the same principle. To be safe, you might want to line the bottom with a round of buttered parchment paper.

        1. re: MMRuth

          MMRuth, what is the Iraqi rice "cake" dish called? What are the main ingredients? I'd be interested in hearing about it:)

          1. re: phoenikia

            Gosh - I'll have to find the recipe when I get back home in a couple of weeks. But, the principle is that you heat up oil in the pan, add some rice and saffron, maybe yogurt, then the rest of the rice, which you have par boiled, then cover the pot with a dish towel and the lid, and put it in the oven. There is a similiar Irani/Persian dish as well, You get a nice crunchy "top" when you invert the "cake".

            1. re: MMRuth

              Sounds good- thanks for the inspiration. I'll check my jumbo Middle-Eastern cookbook to see if there's a recipe that's somewhat similar:)

              1. re: phoenikia

                the burnt rice in the bottom of the pot is the best part :)

        2. re: IndyGirl

          I'm sure it would work. When I made the Canadian Living version of Timpano, I actually had too much filling to fit in the pan, so I baked the extra filling in a separate dish. I didn't have any problems with it falling apart.

          I think the main reason that a rounded bowl is suggested in your recipe is to get the dome shape shown in the link's photo. But most drums (ie. timpano) are round with straight edges, anyhow.

          Thanks for reminding me of this recipe- might make it over the next couple weeks;)

          1. re: phoenikia

            What about a glass mixing bowl (one of those Anchor ones)? I have one that looks like the right size and it's supposedly oven-safe....

            1. re: IndyGirl

              I'm sure that would work too- guess it mostly depends what shape you want your timpano to take. If you go with the ovenproof glass (like Anchor or Pyrex), watch the timpano bake carefully, it might not need as long to brown as when it's baked in a metal pan.

      2. I also used a 9" springform pan and it came out beautifully. It is the picture on my profile. I took about 6-7 different recipes and took different parts from it to my liking. The sauce and the dough are the most important parts.

        1. Ok, I am freaking out! We're in a blizzard here, and I messed up the dough my first time making it--I misread 6 oz as 6 tbsp (or rather, I didn't read carefully enough). I couldn't figure out whe I was having such a horrible time getting it rolled out. So, I only have two eggs left (recipe calls for four egg yolks). I was going to try to make do with that but I dropped those eggs down the sink!! AGH!

          The weather is truly horrible--we have a ton of snow and it's very treacherous out.

          I have lasagna noodles. Can I use those? They are the no-boil kind and I have tons of them.

          I don't know my neighbor very well, and she's pretty weird, but I guess I could also ask her for some eggs.

          1 Reply
          1. re: IndyGirl

            I wouldn't try to wing the dough if the measurements aren't going to be exact- it's already been a frustrating day for you;) No cook lasagna noodles won't work- they have to be kept wet, and they won't take the shape of the dish the way the pastry would if you were to invert the dish after it has baked. There's also plenty of pasta in the filling, so lasagna around the filling would be overkill.

            I'd just serve a deconstructed timpano in your le Creuset casserole dish. Skip the dough step, layer as directed into the dish/bowl, bake until done, and serve from the dish (i.e.don't bother inverting it). The pastry isn't the star of Timpano, anyways, it's the filling;)