My dad took me to see The Big Night in theaters when I was eight years old and I have so badly wanted to try a timpano ever since. Thank you for making this video and providing the inspiration to finally make that happen!
I just felt a great disturbance in the Force, as if millions of voices suddenly cried out in terror and were suddenly silenced....but it turns out was just Italians when this dropped
Thank you Chef Sasto for helping Adam bring this amazing piece of art to the table. I have seen something like this made in Italy for Easter? I love your Mom's idea about making the gravy and it will be fun to make this for a change, but best of all... I can understand why Adam says you have the best balls ;) **ahem** meatballs that is. My only small change will be to add some Italian sausage to the meatballs. With winter coming I cannot wait to make those meatballs. Thank you again Chef for your generosity, like Adam, you want use to learn and experience what you already love.
Congratulations fellas. That's beautiful. I think I'll opt for baked ziti casserole idea, maybe with a butter crust on top. But you have my respect that's fersure.
Timpano is something I actually want to eat once in my life lol. I only know it as "Timpano" from the movie Big Night. Adam's hitlist seems to coincide with my ... eat list. Btw your guys' combo was great.
His "pro tip" of letting the oil cool first is an amateur tip, not a pro tip. A key professional technique IS reducing passata in very hot oil, thus, encouraging natural MSG, etc. However, for beginners that is a challenging technique but a splash guard is helpful.
My dad took me to see The Big Night in theaters when I was eight years old and I have so badly wanted to try a timpano ever since. Thank you for making this video and providing the inspiration to finally make that happen!
I just felt a great disturbance in the Force, as if millions of voices suddenly cried out in terror and were suddenly silenced....but it turns out was just Italians when this dropped
LOLOL
🤣🤣🤣🤣🤣🤣🤣🤣
🤌🏻🤌🏻
Look, I'll parasocial YOU in a minute, but OmniverousAdam! This is so exciting to see one of our fav top chefs in your kitchen! ❤
Joe is the man! He'll be back ;) Thank you.
Joe Sesto is a genius.
That thing is a BEAST!!! You guys work awesome together.....thoroughly entertaining!!!
I would totally be noshing on those onions and garlic. 😂
Thank you Chef Sasto for helping Adam bring this amazing piece of art to the table. I have seen something like this made in Italy for Easter? I love your Mom's idea about making the gravy and it will be fun to make this for a change, but best of all... I can understand why Adam says you have the best balls ;) **ahem** meatballs that is. My only small change will be to add some Italian sausage to the meatballs. With winter coming I cannot wait to make those meatballs. Thank you again Chef for your generosity, like Adam, you want use to learn and experience what you already love.
Nice Video! Greetings from Germany (Hannover) 😊
Yo! Danke, mate.
You and Super Mario did a fantastic job here! 👏🏻👏🏻👏🏻👏🏻👏🏻
Congratulations fellas. That's beautiful. I think I'll opt for baked ziti casserole idea, maybe with a butter crust on top. But you have my respect that's fersure.
Timpano is something I actually want to eat once in my life lol. I only know it as "Timpano" from the movie Big Night. Adam's hitlist seems to coincide with my ... eat list.
Btw your guys' combo was great.
Such a classic movie and the timpano/timballo lives up to it.
i am 100% going to try and make one of those! thanks for the inspiration boys! greets from canada.
Good time had by ALL!! Also epic Timpano tale in Stanley Tuuci’s book, Taste. You two achieved perfection… mouthwatering art. 🤌🏻👏🏻👏🏻
Love the movie!
I'm tripping!!
I'm hungry for it!!!
Far out!!
Another great video!
Looks amazing ❤❤❤
Congrats, you are now an honorary Italian.
That was phenomenal. I’ll live vicariously though 😂
I might not try this recipe, but it was a fun watch.
Alternate name: Trypophobia cake.
That's a monstrosity. 10/10 would smash
IDK if I'll ever make this but this was such a great video. Looked sick
I would love to see a cost breakdown on this bad boy.
His "pro tip" of letting the oil cool first is an amateur tip, not a pro tip.
A key professional technique IS reducing passata in very hot oil, thus, encouraging natural MSG, etc.
However, for beginners that is a challenging technique but a splash guard is helpful.
Timpano means drum in Italian.
Does Joe never age?
🎉🎉🎉💋
First comment keep up the great cooking 👍
thanks mate!
🤔
The eggs just seem so out of place in this dish.
This thumbnail triggers my trypophobia
First
Beating meat omg! 🙂↕️😫
Garcia James Gonzalez Helen Young Donald
You lost me with the pastry. Pasta and bread is not a combination I fancy.
I have never seen something so over the top and gross.
I hope that you and your boyfriend have a very happy “pride” month next year, PaleHorse! 🔥🌈
@@Lettuce-and-Tomatoes I am straight and single however every month is a time to celebrate and rejoice in the pride of being normal.
fattest deep dish pizza ever