Sun Sentinel Palm Beach Edition
Timpano’s cannelloni
My husband and I ate at Timpano recently and he ordered the cannelloni. I tried a bite and ended up eating half of it. It was that delicious. And not too heavy. I’d like to make it for his birthday, if you could talk the chef into sharing the recipe. Hoping you have some luck.
Q:
I hope I’m not too late for the party. The cannelloni at Timpano Italian Chophouse (450 E. Las Olas Blvd., Fort Lauderdale, 954-462-9119, timpanochophouse.net) is a vegetarian-friendly dish, but still has a hearty appeal, especially when topped with an eggplant ragout. Timpano has stood the test of time over two decades on trendy Las Olas, wooing locals and tourists with classic Italian fare. Regulars flock there for happy hour and live music and swear by the martinis and skillet-roasted mussels. Timpano’s parent company, Tavistock Restaurant Collection, operates 16 unique dining concepts in the United States ranging from fine dining to fast casu- al restaurants.
Depending how much time, effort and skill you have, Marianna, spreading the recipe prep over a few days or even weeks makes it a manageable task. The cannelloni can be made in advance, frozen and thawed in the fridge overnight and the eggplant ragout can be prepared a day or two in advance. Timpano’s executive chef, Hector Cintron, uses ravioli sheets to form the cannelloni shells. I simplified the recipe for home cooks by using dry pasta shells. If you’re feeling adventurous in the kitchen, the recipe gives instructions for making your own. Timpano also makes its own pomodoro sauce, but a good quality jarred pomodoro sauce will do in a pinch. Happy birthday wishes!
Would you happen to have a recipe for English scones? I did have one many years ago, but having moved I lost it. —
Traditional British-style scones differ greatly from the American variety. American recipes use more sugar and are more dense in texture. We also tend to use butter, and a lot of it, making a rich dough versus vegetable oil or lard used in many British versions.
The Brits add their fat and sweetness once the scones are baked, topping them with butter, clotted cream or jam. Adding dried fruit to the dough, other than currants, is also an American thing.
I prefer the American style, so this British recipe comes by way of Cooks Illustrated magazine.