Timbale of chicory
A different way to eat chicory. One way to ennoble a wild and rustic vegetable. In timbale of chicory, typical of Molise, the boiled chicory blends the intense flavor of provolone and pecorino. The timbale of chicory is not just a plate of vegetables but it is a real dish "unique"!
recipe given by our chef at .
1 kg of chicory (would be great if it was wild!)
2 scamorza (medium size)
3-4 slices of prosciutto
50 g of grated cheese (if you want to use a more delicate taste Parmesan cheese or a mixture of the two)
4 red tomatoes
Extra virgin olive oil
These ingredients are able to feed: 4persons
- This course is: Main Course
- Difficult to prepare: EASY
- is a typical course made in: MOLISE
- You should drink:
- The time to prepare this course is: , and cooking time is:
The timbale of chicory is a typical dish of the Italian regional culinary tradition, especially in Molise. To prepare it you have to start with the ceaning of the chicory, removing the tough outer leaves, wash well and boil in salted water. Drain it and squeeze accurately to avoid that during the subsequent baking releases water.
Grease a baking sheet with oil (if you prefer you can play with baking paper to be greased with oil), put a layer on the bottom of chicory homogeneous, above this layer, place the smoked cheese sliced, on top of these put another layer on top of the vegetables and chicory chopped tomatoes and slices of ham. Cover with a final layer of chicory. Conclude sprinkling the surface with a layer of grated cheese (pecorino or parmesan cheese or a mix of the two).
Pour over the beaten eggs and a dash of olive oil. Bake in a preheated oven at 180 ° -200 ° C for about 30 minutes or for as long as necessary so that it forms a golden crust. Once cooked let it rest a few minutes and then serve. It 'great eaten hot with melted scamorza but also at room temperature is very very tasty!