Timballo di Scrippelle

Name: Timballo di Scrippelle (Timballo di Scrippelle)
Prep time: 2 h 10 min
Cook time: 1 h 15 min
Total time: 3 h 25 min
Yield: Serves: 4-6
Cuisine: Italian
Ingredients: Unsalted butter, for cooking; 1 clove garlic, chopped; 300 g minced beef; 60 g minced pork loin; 50 g tomato paste; 50 ml dry white wine; 1 small bunch of herbs (rosemary, thyme); 1 tbsp extra virgin olive oil; 1 onion, chopped; Salt and pepper, to taste; 1 celery stalk, chopped; 1 carrot, chopped; 200 g fresh large leaf spinach; Salt, to taste; 30 g unsalted butter, melted; 250 ml milk; 250 ml water; 3 eggs; 250 g 00 flour; 40 g unsalted butter; 200 g Grana Padano, grated; 250 g fior di latte mozzarella, diced; 150 g fresh peas, cleaned; 300 g mini meatballs; 250 g tomato sauce; 1 egg

Preparation info

Serves:
4-6

Difficulty
Medium
Ready in
3 hr 30

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

A great classic dish from my childhood in Abruzzo, similar to lasagne but instead of pasta, this recipe uses very light and thin crepes. A dish that requires time and practise, but when it is done right it will fill your heart with joy! It is ideal for a Sunday lunch or a special occasion spent with family. I deeply love this wonderfully hearty recipe, for not only is it full of flavour but also full of loving memories.

Ingredients

Europe
Italy
Abruzzo
Lunch
Mediterranean

Ingredients

Method