Timballo Teramano: Abruzzo Baked Crepe Lasagne

Timballo teramano is a layered Abruzzo bake made with very thin crepes instead of pasta sheets.

It takes time, but the work is mostly assembly: crepes, sauce, meat, cheese and a patient bake.

Thin Crepes Keep the Timballo Delicate

The crepes should be much thinner than pancakes. Thick layers make the timballo heavy.

Let the sauce be flavourful but not watery, so the finished slice holds together.

Ingredients for Timballo

Thin crepes – made with eggs, flour and milk
Tomato meat sauce
Small meatballs or cooked minced meat
Mozzarella – drained
Parmesan
Butter – for the dish
Salt and pepper

Layer Carefully Before Baking

Make crepes.
Cook thin crepes and stack them as they cool.
Prepare filling.
Have sauce, meat, cheese and Parmesan ready.
Layer.
Alternate crepes with sauce, meat and cheese in a buttered dish.
Bake.
Bake until bubbling, then rest before cutting.

Get Clean Slices

Use drained mozzarella.
Wet cheese makes the layers loose.
Do not flood with sauce.
Each layer needs only enough to coat.
Rest after baking.
Ten minutes makes slicing easier.

Serving Timballo

Serve as a generous first course or main dish with a simple salad.

More Abruzzo Recipes

Continue with Arrosticini Abruzzo, Salted Cod with Chickpeas.