No DB Yule Log, but I did Make My First Timpano!!!!

Recently, I joined the amazing Daring Bakers community. The first month challenge of my membership was a French Yule Log complete with a creme brulee, mousse, frosting, ganache and praline crisp; all of which I have never made before. While this 14 pg. recipe did intrigue me and I even prepared for it, there was another beast I HAD to tackle this Christmas season: THE TIMPANO! So alas, there was no Yule Log but there was Timpano. :)

MY TIMPANO!!

When I was a pre-teen a movie called Big Night produced by Stanley Tucci was released. Many people whom have made a Timpano reference this film as their inspiration and I am no different. Big Night was one of my mother's favorite movies so I often remember how much this movie about the love and passion of food and family made her smile, so in her honor (and because I couldn't see her or even speak to her this past holiday) I embarked on the Timpano for Christmas Eve dinner for the Triolo family party. Just a note: timpano is named after its similar shape to that of a timpani drum.

I wish I had pictures of my two-day endeavor, so in lieu of photos here is a list of my cooking and prep steps:

Day 1

• 2 qt. of Homemade Marinara from fresh plum tomatoes, some canned puree, onions, garlic, olive oil and spices. Simmer for 4 hours.
  
• 1.5 lbs of Peppers and Onions Sausage, cut and cooked in the marinara.
• 2 lbs of Pork and Beef Meatballs cooked in pan
• 2 large Red Bell Peppers chopped
• 1 large Sweet Onion chopped
• 1 cup chopped Flat Leaf Parsley
• 8 Hard Boiled Eggs
• 1.5 cups of cut Provolone Cheese
• 1 lb of Fresh Mozzerella sliced
• 1 cup of Pecorino Romano Grated Cheese

Day 2

• 1.5 lbs. of Penne Pasta cooked halfway
• 2 large Fresh Pasta Sheets mixed and rolled out very thin (holy arm workout!)
  
• Pasta Shells put into a 9"x4" round cake pan and a loaf pan, generously greased
• Mixed Penne with Marinara
• Started the Layering in both pans: Penne first, marinara, meatballs and sausages, three cheeses, red peppers, onions and parsley, eggs, poured in 3 beaten eggs, more pasta, more marinara.Fold pasta sheet ends on top.
  
• Bake at 375 degrees for 45min-1hr or until they are golden brown.
• Let rest in pans for 30mins.
• Take off pans and let rest another 30 minutes before cutting and serving!!
  

The Timpano's Guts!

Seeing the entire Timpano was a crowning achievement for me. I really feel like I would have made my mom proud if she could see what I could do in the kitchen. This next sentence is filled with corn, but it felt like I am ready to take my cooking to the next level in 2009. What that means exactly, I have no idea but I am excited to follow my passion to whatever direction its going to take me.
Let's not forget about the cookies for dessert! Mrs. Triolo holds up my cookie plate on my mother's amber antique serving plate. Miss you so much mama!! Even though we are apart know that you are in everything that I do.