Make a “Big Night” Timpano for Your Next Dinner Party

Make a “Big Night” Timpano for Your Next Dinner Party

Make a “Big Night” Timpano for Your Next Dinner Party


3 hours 55 minutes

Details
  • Servings:   12
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
Ingredients
  • 4 cups (about 1 pound, 1 ounce) all-purpose flour , plus more for dusting
  • 4 large eggs , lightly beaten
  • 3 tablespoons tap water
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 large garlic cloves , thinly sliced (about 1/3 cup)
  • 1/4 cup tomato paste (from 1 [6-ounce] can)
  • 2 (28-ounce) cans whole peeled San Marzano plum tomatoes
  • 2 cups tap water
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 (6-inch) basil sprigs (about 1/4 ounce)
  • 2 large (1 pound each) eggplants , cut crosswise into 1/2-inch-thick rounds (about 20 slices)
  • 4 1/2 teaspoons kosher salt , divided
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 pounds uncooked ziti
  • 1 (5-ounce) package baby spinach
  • 2 tablespoons (1 ounce) unsalted butter , plus more for greasing pan
  • 1 pound pre-grated pecorino Romano cheese (about 4 cups), plus more for serving
  • 6 hard-cooked large eggs , peeled and halved lengthwise
  • 1 pound sliced provolone cheese (24 slices)
  • 1 large garlic clove , grated on a Microplane grater (about 1/2 teaspoon)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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