Stanley Tucci S Original Big Night Timpano Recipe

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with olive oil.

2. Cook the ziti pasta according to the package instructions until al dente. Drain the pasta and toss it with marinara sauce in a large bowl. Set aside.

3. Begin assembling the timpano by placing a layer of sliced salami on the bottom and sides of the greased pan, overlapping each slice slightly.

4. Add a layer of sliced provolone cheese on top of the salami, followed by a layer of sliced ham.

5. Spoon half of the pasta and marinara mixture into the pan, pressing down gently to compact the layers.

6. Sprinkle a layer of shredded provolone cheese, mozzarella cheese, and grated Parmesan cheese over the pasta.

7. Beat the eggs in a small bowl and season with salt and pepper. Pour the beaten eggs over the cheese layer.

8. Add the remaining pasta and marinara mixture on top, pressing down once again to ensure everything is tightly packed.

9. Fold the overhanging slices of salami over the top of the timpano to enclose the filling.

10. Cover the pan with aluminum foil and bake in the preheated oven for 1 hour.

11. Remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and the edges are crispy.

12. Allow the timpano to cool in the pan for 15-20 minutes before carefully removing it from the springform mold.

13. Slice the timpano into generous wedges and serve hot, garnished with fresh basil leaves if desired.