The star though, this holiday season, was the Timpano we made on Christmas Eve. Have you seen the movie Big Night? If so you’ve seen a Timpano. Basically, it’s a bowl…lined with dough…filled with 2lbs of pasta (1lb in a meat sauce and 1 lb in a béchamel sauce), Prosciutto cubes, grated Parmesan cheese, and about 15 meatballs, capped off with more of the dough. Baked in the oven and served inverted on a plate. That's a Timpano and it’s every bit as delicious as it sounds. I wish I would've got a picture of it got but it went so fast I just didn't have time.
• 1 pound assorted nuts (I used all almonds)
• 2 tablespoons fresh rosemary, coarsely chopped
• 1/2 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon butter, melted
Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes.
In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.
Thoroughly toss the warm toasted nut with the spiced butter and serve warm.