The Teramo-style scrippelle timbale is a traditional Abruzzo recipe prepared for special occasions, such as Christmas or Easter lunch.
This timbale is characterized by layers made with scrippelle, similar to crêpes, dressed with meatball sauce (pallottine), Parmigiano, mozzarella and, instead of béchamel, a mixture of beaten eggs and milk is used.
For festive meals this timbale is enriched by adding hard-boiled eggs and vegetables to the filling.
For other traditional recipes, see the collection First courses of Italian cuisine
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Cooking time: 1 Hour
- Portions: 4 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients
- 6 Eggs
- 6 tablespoons Flour
- 1 2/3 cups Water
- 10.6 oz Ground meat (about 2/3 lb)
- 3 tablespoons Parmigiano Reggiano PDO
- to taste Pepper
- to taste Nutmeg
- 3 1/3 cups Tomato passata (purée) (about 28 oz)
- 1 Onion
- 1 Carrot
- to taste Extra virgin olive oil
- to taste Salt
- 10.6 oz Mozzarella (about 2 2/3 cups shredded)
- to taste Parmigiano Reggiano PDO
- 1 Egg
- 2 tablespoons Milk
- to taste Butter
Preparation
To make the Teramo-style scrippelle timbale, in a bowl beat the eggs with the flour and the water. Mix the ingredients, avoiding lumps, until you obtain a smooth, liquid batter.
Grease a small non-stick pan and warm it over low heat. Pour a couple of tablespoons of batter—enough to cover the surface of the pan: tilt the pan to spread the batter evenly across the surface.
When you notice a light golden color and the edges begin to lift, flip the crêpe with a spatula and cook the other side as well.
Once all the scrippelle are cooked, place them on a plate.
In a bowl put the ground meat, the Parmigiano and a sprinkle of nutmeg. Mix the ingredients well, then season with salt and pepper.
Take a little of the mixture with your hands and form meatballs about half a centimeter thick (approximately 1/4 inch).
In a pot pour two tablespoons of extra virgin olive oil and heat; then fry the meatballs until they are golden. Once cooked, drain them with a slotted spoon and place them on paper towels.
In a skillet soften the chopped onion with a drizzle of extra virgin olive oil, then add the chopped carrot. Pour in a tablespoon of hot water and cook for a few minutes.
Then add the tomato passata, adjust the salt and simmer over low heat for 15–20 minutes.
Add the meatballs to the sauce and cook for another 15–20 minutes to let the flavors meld.
In a bowl beat the egg with the milk. Butter a baking dish and line it with scrippelle, also covering the edges so they hang over the sides, creating a wrapper to hold the timbale.
Start filling with the meatball sauce, then add a layer of chopped mozzarella, a sprinkle of grated Parmigiano and season everything with a spoonful of the egg-and-milk mixture. Then form another layer of scrippelle and repeat as before.
Once the layers are finished, fold the scrippelle edges “like a handkerchief” and place a few knobs of butter on the surface.
Bake in a preheated oven at 356°F for about 30–40 minutes, until the timbale is nicely golden.
When cooked, remove the timbale from the oven and let it rest for 20 minutes, then cut and serve. Enjoy your meal!
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