testkitchenette's Notes:
Expand1 pound ground lamb Ask a question about this ingredient
1/2 smallish onion, finely chopped Ask a question about this ingredient
3 garlic cloves, finely chopped Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon ground cumin Ask a question about this ingredient
1/4 teaspoon ground coriander Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
juice of half a lemon Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 red pepper, seeded and diced Ask a question about this ingredient
1 zucchini, diced (I don't bother peeling it) Ask a question about this ingredient
1/4-1/2 teaspoon salt Ask a question about this ingredient
pepper to taste Ask a question about this ingredient
1 (15) ounce can chickpeas, drained and rinsed Ask a question about this ingredient
1/2 cup Kalamata olives, pitted and chopped Ask a question about this ingredient
handful of parsley, chopped Ask a question about this ingredient
zest of a lemon Ask a question about this ingredient
1 whole wheat or white pita, lightly toasted and chopped Ask a question about this ingredient
1 1/2 cup full fat yogurt Ask a question about this ingredient
4 ounces feta cheese, crumbled or chopped Ask a question about this ingredient
In a mixing bowl combine the lamb, onion, garlic, salt, cumin, coriander, black pepper, and lemon juice in a bowl and mix with your hands until combined. Form into walnut sized meatballs.
Ask a question about this stepMeatballs can be pan-fried in some olive oil over medium-high heat until just cooked through or baked in your oven at 350F for about 20 minutes. Let cool and cut meatballs in half.
Ask a question about this stepIn a large saute pan, heat the olive oil over medium-high heat and cook pepper and zucchini with the salt and pepper until the moisture is released and evaporates and the vegetables are crisp tender. Add in the chickpeas, parsley, lemon zest, and pita and stir into coat. Set to the side to cool.
Ask a question about this stepIn a food processor blend the yogurt and feta together until smooth. Mix into the vegetable mixture and set aside.
Ask a question about this step2 pounds eggplant, cut into 1/2" pieces lengthwise (I don't bother peeling) Ask a question about this ingredient
olive oil to brush eggplant with Ask a question about this ingredient
2 whole wheat or regular pocket pitas, split into two halves Ask a question about this ingredient
Salt and drain eggplant in colander. Wipe excess moisture an salt off and brush each piece with olive oil on both sides. Broil eggplant for about 5-7 minutes per side. Reserve eggplant until ready to assemble.
Ask a question about this stepASSEMBLY & BAKING OF TIMPANO: Preheat oven to 375F. Lightly oil the bottom of the 9" springform pan. Line the bottom and sides of pan with overlapping pieces of eggplant (you may have some leftover).
Ask a question about this stepAssemble cut meatballs over the surface of the eggplant. Pour the vegetable, chickpea, cheese, and pita bread mixture over the lamb and spread it evenly about. Place the 4 halves of pita over the top of the vegetable/cheese mixture (you may have to cut a few of them to make them fit).
Ask a question about this stepCover with foil and bake for 15 minutes. Remove foil and bake for an additional 20 minutes. Let cool for a bit before cutting into. Serve with your choice of sauce. I think it would go well with the winning Yogurt & Spinach Dip by Shayma.
Ask a question about this stepThis sounds lovely.....I like the eggplant layers!!
No, the recipe still has to be typed out, I was too tired last night (eyes closing at laptop) and apparently the recipe for the real dish does exist in a cookbook written by Stanley Tucci's mother.
Sorry...do not "get" this recipe...is it a recipe or some kind of "statement"?
please do not tell me you are referring to an esoteric movie recipe...your not even from Caliifornia!
This sounds like an interesting recipe...sorry that I commented before you typed out the recipe!...I had googled the name "timpano" and the only references that were applicable all referred to the movie "Big Night". Is is a recipe that was invented for the movie? There is one recipe that I googled that a cook using the BG inspiration made a monstrosity of a timpano...you should see it...hilarious...the filling is spaghetti and a lot of other stuff. So, even if it is an "esoteric movie recipe" the idea is splendid!
OK, as per the cookbook written by Stanley Tucci's mother with vignettes of food and memories by Stanley himself, a Timpano (which in in Calabrian dialect and translates as a kettle drum...timballo apparently in "proper" Italian) has been showcased at festivals and the like in Italy for hundreds of years. Supposedly, it entered Sicily by way of Morocco. The recipe in the book (and the one used in the movie) are a Tucci family recipe. That original recipe uses dough as an outside layer and fills it with salami, cheeses, hardboiled eggs, meatballs, sauce, and ziti. I look forward to the timpano you found that was so enormous!
Sorry about not posting recipe all at once! There have been a few challenges where I have concocted dishes and then never got them up on the site! I find that if I post it unfinished I have more of a chance of finishing it!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Question! The assembly instructions have the pita ending on top. But the picture seems to show the eggplant on top. Is this fine dish assembled as described and once baked flipped for serving? Or, is the Timpano assembled the opposite of the description with pita on the bottom as crust? Please let us know. Thanks. Dave