I’m watching Big Night with Stanley Tucci, Isabella Rossellini and an all star cast.
The chef is preparing this for the guests at a private dinner in the restaurant.
Mario Batali said it takes 25 hours to prepare. Is this the Italian Turducken?
[IMG]https://www.prouditalian****.com/wp-content/uploads/2007/12/timpanoingredients-1.jpg[/IMG] Here are some of the ingredients… provolone, salami, your best homemade mini meatballs, hard boiled eggs, ziti Pasta ( 3 lbs. *****d very al dente), Romano cheese, and homemade sauce. All the components can be cut up, *****d and ready to go before assembly, just bring everything to room temperature.
[IMG]https://www.prouditalian****.com/wp-content/uploads/2007/12/rolledoutdough-1.jpg[/IMG] The dough is easily made in the food processor, just follow their recipe in the book and it comes out perfect every time! This too, can be made in advance and ready to go ahead of time, but this also needs to be at room temp. [IMG]https://www.prouditalian****.com/wp-content/uploads/2007/12/doughinpan.jpg[/IMG] Roll it out very thin and drape the pan, everything is going to be wrapped inside it. [IMG]https://www.prouditalian****.com/wp-content/uploads/2007/12/layeringprovolone.jpg[/IMG] Start layering everything , first the sauce…. pasta… provolone… salami…..
[IMG]https://www.prouditalian****.com/wp-content/uploads/2007/12/doneandcrispy-1.jpg[/IMG] It bakes for 1 1/2 hours, it has to rest for 30 minutes in the pan, see how golden brown it gets??
[IMG]https://www.prouditalian****.com/wp-content/uploads/2007/12/topofdome-1.jpg[/IMG] Then you invert it over on a board and let it rest for at least another 1/2 an hour, you can even go a whole hour. Because of the long resting time, you could see how great this would be to bring to a party, you won’t have to worry about it getting cold at all. In fact, I think the longer it rests the better it tastes.
[IMG]https://www.prouditalian****.com/wp-content/uploads/2007/12/slicing-1-1.jpg[/IMG]
