A streamlined dinner-party centerpiece that is just as delectable as more authentic versions, but faster, easier and a bit lighter.  Ages ago, after the movie “Big Night” was released, a friend served a timpano at a dinner party.  It was an oversize torte made out of a giant homemade sheet of pasta meticulously rolled thin, just as it was in the movie. What was inside was three days in the making: little meatballs browned in oil, shreds of slow-braised beef ragù, chunks of cheese and hard-boiled eggs, everything anchored by penne in a homemade tomato sauce.  Baked and then unmolded, it was a gorgeously bronzed mountain rising above the dining table. We stood up and applauded before cutting into it.  Every timpano I’ve had since has followed in that same traditionally laborious mold, whether it was made by an Italian grandmother, an amateur cook or a professional chef.  But is it possible to streamline the process and modernize some of the parts without losing any of the razzle-dazzle?  After some experimentation, I can tell you that the answer is an emphatic yes. This updated timpano is just as delectable as more authentic versions but faster, easier and even a bit lighter — in the context of timpani, that is. And it makes a stunning main course for a holiday meal.  The first shortcut is using purchased fresh lasagna sheets rather than homemade dough. The downside of not rolling the dough to fit your specific baking vessel is that you will end up with at least one visible seam.  This did not bother me, but if you think it will bug you, go traditional and make your own pasta dough. You will still save time and effort on the filling.  The biggest timesaver here is skipping the meatballs and ragù, and relying on sausage and salami for meatiness. The chunks of tender porky sausage I use here are just as satisfying to bite into as meatballs, but a lot easier to prepare: just slice and brown.  To deepen the flavor, I build the tomato sauce around the sausage drippings in the pan. I think this added enough meat to dispense with the proper ragù, with nuggets of chewy salami helping the cause.  I also nixed the hard-boiled egg, substituting chunks of roasted winter squash. The orange squash has a similar visual impact to the sliced egg but a richer, sweeter flavor that can hold its own, whereas the mild egg always seems to get a little lost. Sautéed broccoli rabe also added color, along with a welcome bitterness that sharpened all the other flavors.  And the added vegetable matter lightened everything up slightly, too, which was welcome next to the pork and the requisite pieces of cheese, in this case soft and milky ricotta and bits of buffalo mozzarella.  Just as in the original recipe, you can make all of the elements a few days ahead, and then assemble everything right before baking.  Also just like the original, you’ll end up with a richly filled golden dome that’s truly worthy of your guests’ applause.
Create a “Big Night” of your own with sausage, roasted winter squash, broccoli rabe and ricotta. (Article plus video.)