Timballo Abruzzese

In International Cooking last night we made something called Timballo Abruzzese. It was kind of like a lasgna ecept with crepes instead of noodles. The recipe given to us was kinda insane with measurements in glasses — instead of cups? And no mention of when/how to cook the meat. The chef also wanted to show us how to build this thing but we decided to do it on our own after watching him “show” other groups how to do their dishes. (His version of “showing” is just doing it himself. I’d rather do it incorrectly and be told later what I should have done). It turned out pretty good and we received several compliments on both the taste and presentation.


Crispelle (or Crepes)

  • 14 eggs
  • 7 cups flour
  • 7 tablespoons olive oil
  • 7 cups water
  • 1 cup milk

Mix all ingredients together and in a 10 inch pan over medium flame, prepare crepes.


  • 1 lb ground pork
  • 1 lb ground beef
  • 1 lb ground mushrooms
  • 1 onion, small diced
  • 1 carrot, small diced
  • 1 celery stalk, small diced
  • 1 tablespoon olive oil
  • 1/3 lb butter
  • 10 baby artichokes, sliced
  • 10 baby zucchini, sliced
  • 1/2 tablespoon nutmeg
  • 1/2 cup parmasean
  • 1/2 cup chopped parsley
  • salt and pepper to taste
  • 1/2 cup white wine
  • 15 tomatoes, chopped
  • 1/2 cup mozzarella

Combine butter and olive oil and saute meat until brown in a large pot. Add onion, carrot, celery, and mushrooms and sautee in large pot for 3 minutes until lightly browned. Add white wine and cook for 3 minutes. Add tomatoes, 4 leaves sweet basil, parmasean, nutmeg, and parsley. Simmer for 40 minutes.

Mix together 3 eggs and 1 1/2 cup of milk. Coat zucchini and artichokes with this mixture and then dredge in flour. Pan fry in olive oil. Let drain on paper towls to cool. Chop coarsley and set aside. Mix together 3 egg yolks, 2 cups of milk, and 1/2 cup parmesan. Set aside.

In (2) 10 x 14″ pans, layer with crepes. First layer should hang over edges by 2 inches. Cover crepes with a thin layer of meat mixture, a thin layer of artichoke and zucchini mixture. Sprinkle lightly with mozzarella, and sprinkle with milk-egg mixure. Repeat process up to 5 layers. Close up timballo by pulling the crepes hanging over pan and cover with wax paper and tin foil. Bake 45 minutes at 350 degrees. Remove from oven and cool 20 minutes. Serve from pan or invert onto platter and cut into square portions.


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