Timballo is made with these crepes called “scrippelle” or “scorpelle” (depends on where in Abruzzo you’re from), plus tomato sauce, mozzarella, parmigiano, and meatballs. You really need more than one person if you want to get it done without losing your mind. One person has to make the batter and crank out 40–50 crepes. Another person has to shape the meatballs—and tradition says they have to be super tiny and all roughly the same size. Let’s just say… I hate being the one stuck making the meatballs! Then someone else cuts the mozzarella into cubes, preps the sauce, and gets the oven ready.
This recipe is a project, but the result is unforgettable. The key is the combination of textures from the different pastas and the complex layers of flavor.
Ingredients for 8-10 servings:
For the Meat Ragù (Sugo di Carne):
1 tbsp olive oil
2 ounces of pancetta, diced
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
14 oz. of mixed ground meat (traditional: pork, veal, and a little chicken liver)
½ glass red wine (Montepulciano d’Abruzzo)
28 ounces of tomato passata or peeled tomatoes
Salt and pepper
For the besciamella:
1 liter of whole milk
4 tbsp. of unsalted butter
4 tbsp. of all-purpose flour
A pinch of nutmeg
Salt
For the Assembly:
14 scrippelle (thin Abruzzese crepes)
10 oz. of maccheroni alla chitarra (or rigatoni/penne)
8 oz. of small meatballs (polpettine), pre-cooked
8 oz. of provola or mozzarella cheese, diced
½ cup of Pecorino Abruzzese, grated
3 hard-boiled eggs, sliced
Butter for greasing the pan
Instructions:
Prepare the Components (can be done ahead)
The Ragù: Sauté pancetta and vegetables in oil. Add ground meat and brown. Deglaze with wine, let it evaporate. Add tomatoes, season, and simmer for at least 2 hours until rich and thick.
The Besciamella: Melt butter, whisk in flour to make a roux. Cook for 2 mins. Gradually whisk in warm milk until smooth. Add nutmeg and salt. Cook, stirring, until thickened. Let cool slightly.
The Scrippelle: Make a simple crepe batter (150g flour, 3 eggs, 350ml milk, pinch of salt). Cook into thin, large crepes. Let cool. (This replaces pasta sheets as the main structural layer.
The Pasta: Boil the maccheroni until very al dente. Drain and toss with a little ragù to prevent sticking.
The Meatballs: Make tiny, marble-sized meatballs from the same meat mix and brown them in a pan.
Assemble the Timballo: Preheat oven to 180°C (350°F). Generously butter a large, high-sided springform pan (26-28cm).
Line the pan: Place the scrippelle (crepes) one by one, slightly overlapping, to cover the bottom and sides of the pan entirely, letting the edges hang over the sides. You will use these to wrap over the top later.
Create the layers: First Layer: Spread a layer of Besciamella on the bottom. Second Layer: Add a layer of cooked maccheroni. Third Layer: Spoon over a generous amount of ragù, scatter some meatballs, diced provola, and sliced eggs, and sprinkle with pecorino. Repeat these layers until the pan is nearly full, finishing with a layer of besciamella and pecorino. Fold the overhanging scrippelle over the top to encase the filling. Add a final crepe or two to cover any gaps.
Bake for 45-60 minutes until the top is golden brown and the interior is bubbling. Let it rest for at least 30 minutes after taking it out of the oven. This allows it to set and makes slicing possible. Carefully unmold from the springform pan onto a large platter. Slice into wedges to serve.
Tips & Traditions:
The Secret: The scrippelle are what make it uniquely Teramano. They create a delicate, non-starchy crust that’s different from pastry.
Make-Ahead: All components (ragù, besciamella, scrippelle, meatballs) can be made 1-2 days in advance.
Variations: Some add sautéed mushrooms, peas, or slices of mortadella between layers.
Serving: It’s often served at room temperature, making it perfect for a feast.
