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Timballo Alla Teramana
Main dishes

Timballo Alla Teramana

Timballo Alla Teramana

Does the word timballo ring a bell? This layered dish reminiscent of lasagna can be prepared with a wide variety of ingredients such as rice, pasta or vegetables, along with a generous helping of meats and cheeses. The classic version comes from Teramo in Abruzzo and is made using layers of scrippelle, or thin, salty crêpes. It inspired us to create a festive timballo, overflowing with sausage meat, meatballs, and mozzarella. The sort of dish that makes a truly jaw-dropping main course. Okay, a little patience is required, but it’s definitely worth it, especially for special occasions!

Preparation 20 min.
Cooking time 45 min.
Portions 6-8

Ingredients

For the crepes

For the timballo

Preparation

For the crepes

  1. In a large bowl, mix the eggs, water, flour, and salt to make a thin, smooth batter.
  2. In a small non-stick frying pan, heat the vegetable oil over medium heat. Pour a small amount of batter into the pan and swirl to form a thin crepe. Cook for 20–30 seconds on each side.
  3. Repeat the above steps until all the batter has been cooked. Stack the crepes and set aside until ready to use.

For the timballo

  1. Preheat the oven to 400 °F.
  2. Place the mini meatballs and sausage pieces on a parchment-lined baking sheet.
  3. Generously oil an 8 x11-inch casserole dish. Pour in just enough of the tomato basil sauce to coat the bottom of the dish. Cover the bottom of the dish with 2 crepes. Layer with more tomato basil sauce, cooked meatballs and sausage pieces, mozzarella, and Parmesan. Repeat until the casserole dish is full (approximately six layers). Finish with a top layer of tomato basil sauce and the fresh mozzarella.
  4. Reduce heat to 350 °F. Bake the timballo for 30 minutes or until bubbly and golden brown.
  5. Let rest a little before cutting and serving. (The timballo can be made 1 day in advance, refrigerated, and reheated.)
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