BAKED CHICORY TIMBALLO
Typical dish of Molise’s peasant cuisine, where the common chicory, after careful boiling, was mixed with eggs and pecorino. Soo good! … do you want a recipe? here yoo go!
INGREDIANTS1 kg of wild chicory 3 eggs 2 scamorza 3 slices of raw ham 40 g of pecorino 3 peeled tomatoes oil saltMETHOD Clean the chicory well, remove the hard leaves and boil it in plenty of salted water. Once cooked “al dente”, squeeze it well to remove the water. Line a mold with the special paper, brush it with oil and start placing slices of scamorza cheese alternating them with chicory, ham and chopped peeled tomatoes and then again chicory and finally grated pecorino. Beat the eggs with a pinch of salt, pour them on the timbale. A drizzle of oil and bake in the oven at 180 ° for about 30 minutes, until the surface has become a golden crust. Let it rest for a few minutes and transfer the timbale to a serving dish.
