Timpano alla Nerano is named for Nerano, a small village near the Amalfi Coast that's famous not only for its scenery but also for spaghetti alla Nerano. The dish made with zucchini, cheese, and basil became world-famous this year thanks to Stanley Tucci.
The timpano, or timballo, was born last year to celebrate the birthday of my dearest friend Federica. She told me that she wanted something very tasty and beautiful and I got the crazy or good idea to put the pasta alla Nerano into a mold. The recipe is easy and the ingredients are few, but they must be fresh.
Timpano alla Nerano by Maria Laura Pignata
Ingredients to serve 8:
5½ lb. zucchini
7 oz. Parmigiano Reggiano
5 oz. provolone del Monaco cheese
5 oz. provoloncino cheese (or another cheese that hasn't been aged long)
1 stick butter
1 ½ lb. bucatini pasta
basil (a lot!)
salt
pepper
seeds oil for frying
Round mold 10″
Method:
Cut 2½ lb. zucchini into long slices and set aside.
Chop the remaining zucchini into not-too-thin round slices.
Pour the seed oil into a pan and when the oil reaches the right temperature, start frying the round slices. When they are perfectly golden, remove and set aside. Combine the Parmigiano, provolone del Monaco, provoloncino, and basil in a bowl, and let soak for at least 3 hours – even better overnight. Do not use any paper towels to absorb the oil, because it's needed for the final result.
Once you're done with the round slices, fry the long ones but do not add any cheese or basil.
When all the ingredients are ready, it's time to make the timpano. Place the long slices of zucchini into the mold, side by side until the mold is completely covered.
Cook the pasta in salted boiling water for 3 minutes only and drain. Place the pasta back in the pot. Add the butter, and start mixing with all the remaining ingredients (the zucchini with the cheeses, the basil, salt, and pepper). Mix until creamy.
Gently pour the pasta into the mold, and cook in the oven for 30 mins at 350° F.
After 30 mins, remove from the oven and wait 10 min before flipping the mold.