My Italian mom actually made a pair of these for a family Christmas dinner at my grandma's house when I was young. Needless to say, they were quite the show-stopper, and absolutely delicious.
My grandfather made this - twice in my short lifetime. Each of those times my mom and her two sisters explained to me what a big deal it was that he made it - special occasions of course. It was exciting, and of course delicious. More special because it was with family.
Saw Binging With Babish's video on this, but I never saw the clip in its entirety. Such great camera work! The tracking shots when they're making the pasta, the back and forth when they're deciding how to serve it; all masterfully done.
Food movies fill my heart with joy. I stupidly did not purchase the movie on DVD and it now costs a fortune to purchase this movie on Ebay. The world certainly needs a re-release of this extraordinary film!
We've made this once using The Stanley Tucci cookbook. I made one with meat, and my wife made for for the Vegans with vegetables and pasta only. Simply sinfully delicious! Also referred to as Timballo in some other regions of Italy. Paired with a Calabrian red wine and it was "Perfetto"!
Seeing as Italy has dozens of regional dialects and cuisines, I think Timpano and Timballo are both correct--depending on what part of the country you come from.
Timpano is the Italian word for the membrane-head drum that is tunable by a pedal or crank, Timbale is the French equivalent. Of course, in the world of percussion, timbales are a different instrument than timpani. Neither is edible.
Correct. Also "timpano" means the membrane inside the ears. If I can add something "timballo" is more classy than "timpano". You would also hear "sformato" or "pasticcio".
I do not understand why Stanley Tucci usually made movies as the supporting actor. He should really be the leading actor in soooo many more movies. He's so good!
Greatest movie about food end of story especially Italians 😊😅 this is true this actually happened in my home when I was young and I'm 57 we all have know a Stanley tucci and tony shaloub in our family
A recipe isn’t just knowing the ingredients it’s the whole process. How much of which ingredient and how you cook it all. Did they boil the pasta before baking, how much salt how much pepper, how cooked were the meatballs before being put in, how hot was the oven, how long in the oven, you can see the pasta sauce but what’s it made of? Just a sample of things you can’t tell that matter
some said this was the very last indie produced movie since the small studios all got bought and now only europe make these small budget stories with big impact!!
@trustoryz8399 1. I require a party/event large enough to do it (it's a special occasion dish) 2. These ingredients are expensive and take time to make (time not currently available to me) 3. I also need enough people to feed it too I get the why not now argument, but my hope is that one day I will have the funds, people, and time to make this. It's a bucket list dish
It is time consuming, but oh-so-worth it. Save some time by not making your own penne pasta; good quality store-bought is fine (under cook by about a minute, because it will finish cooking in the shell). Do make your own sauce.
0:50 Ma sent'allegra stamattina Jei iettata la ret'ammera Tanta pesci jei pescheta E ma sent'addegrieta Ueh, lu pesce, calameri, triglie, Le pescheta stamattina Ighu vegnu a bon mercheta E perché, e perché, i me spusà. Corrite femmene de lu paese Aiutate la bancarella Mettitavilla dintala gunella Jetela frije dinta la padella. Ueh, lu pesce, calameri, triglie, Le pescheta stamattina a bon mercheta E perché, e perché, i me spusà. uhe, uhe, uhe.
Interesting point - I had not noticed that before. But the movie portrays a hole-in-the-wall Italian restaurant in a small NJ coastal town in the 1950s. I suspect there were many such kitchens back then.
@@techpriestbaunach I agree completely. I made it about 2 years ago for my family when they came over. I agree that the eggs capture all the flavors, like a sort of... i don't know... bowl. My "Il Timpano" was so fucking good that my sister's wife (she is a lesbian) slept with ME that night! I definitely recommend it:)
The eggs work with the flavour and texture but mostly they look great in that festival of food cross section. Have been making a vegetarian version of this for the holidays the last three years (the BwB tutorial had to marinate for several years before we tried it) and everyone loves it. Do it over two days.
Xiamen airport, my flight to Taipei: border control: passport, please me: 3:05 border control: already calling security me: Taiwan is part of China, why do I need to show a passport for a domestic flight? everyone at airport: 3:30
