Region: Molise

How To Make Authentic Italian Timballo





Serves 4

1 kg wild chicory or radicchio

3 eggs

2 mozzarella

3 slices ham

3 skinned tomatoes

½ cup pecorino cheese, grated







Clean the chicory and place in boiling salted water.

Drain and dry as well as possible.

Line a baking mould with baking paper, brush generously with oil and form a layer with the chicory.

Slice the mozzarella and form a layer over the chicory, cover with another layer of chicory, then the ham and chopped tomatoes, another of chicory, and finally the pecorino cheese.

Beat the eggs with a pinch of salt, pour over the pie, and bake at 180 ° for about 30 minutes or until a golden crust is formed.

Remove from oven, allow to stand for a few minutes, and serve.



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