BIG NIGHT DINNER – THE PREP BEGINS

The first steps will be to make the two tomato sauces for the dinner.  The first is based on the recipe suggested in the Tucci and Scappin cookbook for use in the Timpano.  It is basically a ragout of pork and beef that is slow cooked for a long time.  The meat is then removed and the meaty tomato sauce is used in the Timpano.

 The removed meat makes a really good pulled pork/beef sandwich or topping on pasta.

The second sauce to accompany the Porchetta is based on a marinara sauce made with pancetta.

With the two sauces done it’s on to meatballs that will be part of the Timpano.  There must be thousands of recipes for Italian meatballs.  I like a traditional one simply made with pork and beef, bread crumbs, and flavored with fennel seed, garlic, oregano, and parsley.

These are made small and fried before mixing them in the tomato sauce to finish.

Next is the pre-cooking of good Italian sausage.

Genoa salami is diced.

The Timpano also contains hard boiled eggs.  The easiest and best way to accomplish this is to place room temperature eggs in a single layer in a pot, cover by one inch with cold water, bring to a boil, cover and remove from the heat and let stand for 15 minutes for large eggs, then run under cold water until cool.  They can be peeled at that point or stored in their shells in the refrigerator for up to one week.

 Good Italian pasta is cooked al dante and some of the ragout is mixed in.  With this done all of the prep for the Tampano, with the exception of the external dough, is done.

Next is the prep of the Tourte Milanese.

Although many component items can be purchased in stores, some things are better done yourself.  The roasting and peeling of red peppers is one of those things.  First they are charred under the broiler and then immediately placed in plastic bags to steam.  This step allows for the easy removal of the skin.

Once peeled, the peppers are cut and cleaned for the Tourte

The life of a Sous-Chef de Cuisine is never easy.  Here Sous-Chef Louise, shortly after her latest and hopefully last surgery, is de-stemming two pounds of spinach.

The spinach is then sautéed with garlic.

Another ingredient in the Tourte are very loosely scrambled eggs (they will continue cooking when the Tourte is baked) which are flavored with tarragon, chives, and parsley.

Good quality ham and imported Swiss cheese are store bought.


Preparing the Porchetta requires a little butchering skills.  A skin-on pork belly which is basically uncured bacon and a pork loin roast are cleaned.

Slits are made in the meat and lemon zest, garlic, fennel seeds, salt and pepper are rubbed in.

The whole thing is rolled up and tied.

The Porchetta is then wrapped in plastic and then tin foil and is then placed in the refrigerator overnight for the flavors to meld.

The day before the party we made our two desserts.  First was a Tiramisu.  There are many recipes for Tiramisu, but one we think is the best is made from raw egg yolks and whites, and crispy imported Italian lady finger cookies called Savoiardi.

These cookies are dipped in a mixture of espresso and rum, and everything is layered.  This also goes in the refrigerator overnight.