|Moving on this year, we added a vegetarian timpano from Stanley Tucci’s new cookbook, THE TUCCI COOKBOOK. Layered inside a 10-inch springform pan lined with thinly sliced, broiled eggplant, this luscious creation is perfect for your vegetarian Thanksgiving.
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Buy a copy of Stanley’s book here. Buy two and give one to a friend; this is a beautifully written, photographed, and produced book full of food you’ll want to make again and again. One writer friend of mine visited over the weekend and kept handling the book, cooing over it, “This is so beautiful….”
|It also has to rest before you cut it or it’ll slip, slide, and fall all over. Lots of patience. Lots of wine.|
Dough is made fresh that afternoon and all take turns rolling.
The pan is greased; the oven preheated. (We ordered our pan online.)
The empty canvas…
Reading the recipe as we fill the pastry. So we don’t forget anything.
Grandcooks from Oregon are welcome.
Friends come from other states.
|Into the oven, ready or not. Happy. Tired. How about a nap?|
Moss–aka TIMPANO DOG, waiting by the oven where it’s nice and warm.
Saint Paul neighbors travel for the event.
and it’s………..da da da dahhhh…. TIMPANO!
Of course we watch the movie. Again…
Cousins watch, too.
|Letting eggplant lose its “water”|
|The start of a veggie sauce.|
|An unseasoned white sauce that will combine with the red.|
|Water on the hob to boil.|
|The pan readied.|
|Sauce almost done…|
|I broiled the sliced eggplant for the outer layer, but you can grill it if you’re in a warm climate.|
Sing a new song, preferably one by Louis Prima,