Nestled in the heart of Italy, the Abruzzo region boasts a rich culinary heritage, with Timballo alla Teramana standing out as a testament to its gastronomic traditions. This exquisite dish, reminiscent of lasagna, replaces traditional pasta sheets with delicate scrippelle—thin, savory crêpes—that envelop layers of rich ragù, tender meatballs, creamy cheeses, and vibrant vegetables. The result is a harmonious blend of flavors and textures that captures the essence of Teramo’s culinary artistry.
A Brief History
The origins of Timballo alla Teramana trace back to the province of Teramo in Abruzzo. Unlike other Italian timballi that utilize pasta or rice, this version uniquely employs scrippelle, highlighting the region’s ingenuity in the kitchen.
Traditionally reserved for festive occasions and family gatherings, the dish showcases the abundance of local ingredients and the community’s dedication to preserving their culinary legacy.
Crafting the Perfect Timballo alla Teramana
Note: Measurements are provided in both Italian and American standards for your convenience.
Ingredients (Serves 6)
For the scrippelle (crêpes):
- 6 large eggs
- 180 grams all-purpose flour (approximately 1 1/2 cups)
- 500 ml water (approximately 2 cups)
- 1 teaspoon olive oil
- Pinch of salt
For the meatballs:
- 500 grams ground meat (beef or a beef-pork mix) (approximately 1.1 pounds)
- 1 large egg
- 30 grams grated Parmigiano-Reggiano cheese (approximately 1 ounce)
- Salt and pepper, to taste
- Breadcrumbs, as needed
- Olive oil, for frying
For the ragù:
- 2 tablespoons olive oil
- 1 small onion, finely minced
- 700 ml tomato passata (approximately 24 ounces)
- Salt and pepper, to taste
For the assembly:
- 150 grams frozen peas, thawed (approximately 1 cup)
- 250 grams mozzarella cheese, diced (approximately 8 ounces)
- Grated Parmigiano-Reggiano cheese, as needed
- 2 large eggs
- 60 ml milk (approximately 1/4 cup)
- Butter, for greasing
Preparation Steps
- Prepare the Scrippelle (Crêpes):
- In a mixing bowl, whisk together the eggs. Gradually add the flour, whisking continuously to prevent lumps. Incorporate the olive oil and water, mixing until the batter reaches a light cream consistency. Season with a pinch of salt.
- Let the batter rest for approximately 30 minutes at room temperature.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup (60 ml) of batter into the pan, swirling to evenly coat the bottom. Cook until the edges begin to lift, then flip and cook the other side briefly. Repeat until all batter is used, stacking the scrippelle as you go.
- Prepare the Meatballs:
- In a bowl, combine the ground meat, egg, grated cheese, salt, and pepper. If the mixture is too moist, add breadcrumbs as needed to achieve a workable consistency.
- Roll the mixture into small, marble-sized meatballs, about 1 cm (3/8 inch) in diameter.
- Heat olive oil in a frying pan over medium-high heat. Fry the meatballs in batches until golden brown. Drain on paper towels and set aside.
- Prepare the Ragù:
- In a saucepan, heat olive oil over medium heat. Sauté the minced onion until translucent.
- Add the tomato passata, season with salt and pepper, and let simmer for about 30 minutes, or until slightly thickened.
- Assemble the Timballo:
- Preheat the oven to 180°C (350°F).
- Grease a baking dish with butter. Line the bottom and sides with scrippelle, allowing them to hang over the edges.
- Layer the filling as follows: spread a thin layer of ragù, sprinkle some peas, distribute a portion of meatballs, add diced mozzarella, and sprinkle grated Parmigiano-Reggiano. Cover with a scrippella. Repeat the layering process until all ingredients are used, finishing with a scrippella on top.
- In a bowl, whisk together the eggs and milk. Pour this mixture over the assembled timballo, ensuring it seeps through the layers.
- Fold the overhanging scrippelle over the top to enclose the filling completely. Dot the surface with butter.
- Bake:
- Place the timballo in the preheated oven and bake for approximately 45 minutes to an hour, or until the top is golden brown and the filling is bubbly.
- Allow the timballo to rest for about 15-20 minutes before slicing and serving.
Savoring the Tradition
Timballo alla Teramana is more than just a dish; it’s a celebration of Abruzzo’s rich culinary heritage. Each bite offers a symphony of flavors—from the delicate scrippelle to the savory meat filling and creamy cheeses.