Chef Stuart Lane made this fabulous Timpano for a special Sicily dinner at Cuoco last Tuesday night.
This is a step by step of the process:
First we have special bowls that we bake the Timpano in.
Then the dough.
For the fillings, in this order:
Grilled fennel
Housemade sausage
Roasted red peppers
Bechamel
Boar tortellini
Pecorino
Braised beef meatballs
House made sausage
Grilled fennel
Pecorino
Crust
RSS SubscribeWelcome to Family Meal, a blog that examines all things new and noteworthy in the world of food, wine, and dining.
At family meal, otherwise known as staff meal, there’s no hierarchy; you’re breaking bread with your friends. For those 30 minutes, everyone is equal- and hungry. Family meal is our version of the water cooler- but with better food.
I’ll be sharing my thoughts, tips, and observations, and, in the spirit of family meal, I’ve invited our creative, energetic staff- everyone from line cook to bartender to bookkeeper- to have a say. I hope you’ll add your own comments and join in the conversation.
-Tom Douglas
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