I haven’t been to Diddy Riese in years, but I always enjoy a good ice cream sandwich when I can get one, or better yet, make one. I’d always take an extra bag of cookies back home for sharing and snacking. 25 each and $1 for a scoop of ice cream to make the sandwich, and you could mix-match whatever cookie and ice cream flavor you wanted. It was a #treatyoself moment every time my friends and I would drive over and grab a sandwich. Their ice cream sandwiches were a big deal to Angelenos and UCLA students alike.
One of my favorite ice cream sandwich memories were in the early-2000s, in the countless times I waited in a line that curved around the corner of a bakery in Westwood (close to the UCLA campus) called Diddy Riese for a sweet treat.
#DEVOUR MEALS GALLERY MOVIE#
(Editor’s Note: All movie screenshots are property of Rysher Entertainment and Timpano Productions. Using a long, sharp knife, gently slice the timpano like slicing a pie into individual portions. Remove the pan and allow timpano to cool for 10 minutes. Grasp the baking sheet or cutting board and the rim of the pan firmly and invert the timpano. Place a baking sheet or a large, thin cutting board that covers the entire diameter on the pan on top of the timpano. Once it’s fully cooled down, the baked timpano should not adhere to the pan. Failing to do so, will result in a broken pasta pie. Once done, remove from oven and allow the timpano to rest for another 30 minutes to allow it to cool and contract before attempting to remove it from the pan. Remove the foil and continue to bake the timpano till it’s cooked through and is golden brown (and reaches an internal temperature of 120 degrees), an additional 30-45 minutes. Fold the lasagna sheet layers over the filling to seal it completely.Ĭover with aluminum foil and bake until lightly browned, about 1 hour. The last of the marinara sauce should be the top layer. Pour another 1/2 cup of sauce over the ingredients, repeat this step, adding layers of ingredients until the filling comes to about 1 inch of the top of your timpano pan. Add a layer of a 1/2 cup salami, 1/2 cup provolone, 1 1/2 eggs, 1/2 cup meatballs and 1/4 cup Pecorino Romano cheese after that.
Place 4 cups of ziti onto the bottom of the pan. Toss the ziti with 2 cups of the marinara sauce. Make sure salami, provolone, hard-cooked eggs, meatballs and marinara sauce are out at room temperature. Set aside.Ħ hard-cooked eggs, shelled and quartered lengthwise, each quarter cut in halfģ 1/2 cups marinara sauce* (Recipe above)ġ/2 pounds ziti, cooked al dente (about half the time recommended on the package) and drained, tossed in olive oilĨ-10 sheets of lasagna, cooked al dente, drained, tossed in olive oil Puree till all ingredients are completely blended together. Place all ingredients into a food processor or blender. Once all of the meatballs have been cooked, place into a 350-degree oven and cook for an additional 10-15 minutes, or until the center of the meatballs are cooked through. Remove from the pan and place onto a baking sheet. Cook all sides of the meatballs for 3 minutes per side. Load the skillet with the meatballs, making sure not to overcrowd the pan. Heat the same skillet over medium-high heat, adding just enough oil to reach about 1 1/2 inches of the skillet. Roll the meatball mixture into 2 1/2 Tablespoonfuls-sized balls. Finish with the rest of the ingredients, mixing till just incorporated. Once the onion mixture is fully cooled down, add it into the mixture. In a medium-sized bowl, mix the ground beef and pork, egg and cheese. Add in the garlic, stirring for one minute. Add in the onion and shallot, saute till translucent. In a medium-sized skillet, heat the oil till hazy. Yields 14-18 meatballs, depending on size If you’re ready to wow your guests (and impress yourself, for that matter!) roll up your sleeves, and prepare to make this very special, timely dish. The result is not as good as its original, but boy, the inside of the pasta pie well then makes up for it! Unfortunately, because of time restraints, I wasn’t able to make the pasta by hand, so I decided to cheat a little bit (just one cheat!) and topped the Timpano with lasagna sheets. Then the marinara sauce, and everything else in between. There are several components to the dish. In what is truly a labor of love, the Timpano is a very special Italian dish–best explained by Primo to have, “a special crust, that is shaped like a drum, and inside…all of the most important things…in the world.” “This is so fucking good, I should kill you!” screams rival restauranteur, Pascal (Ian Holm), as he takes his first bite of the grand, drum-shaped Timpano.
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