Il Cucinologo
EN

Timballo with Radicchio, Sausage and Scamorza

17/11/2023

Here is the recipe for timballo with radicchio, sausage and scamorza, a rich and comforting dish perfect for colder days. Here’s how to make it:

Ingredients

  • 250 g egg lasagne (fresh or dry that need to be blanched)
  • 1 red radicchio from Treviso
  • 300 g sausage
  • 200 g smoked scamorza
  • 1/2 onion
  • 100 ml red wine
  • 500 ml béchamel
  • 100 g grated Parmesan
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Start by preparing the radicchio. Clean the red radicchio, cut it into strips and set aside.

  2. In a large pan, sauté the finely chopped half onion in a drizzle of extra virgin olive oil. When the onion is golden, add the sausage removed from its casing and crumbled. Let the sausage brown until it takes on color.

  3. At this point, add the radicchio to the sausage and let it flavor for a few minutes before deglazing with the red wine. Let the alcohol evaporate, then adjust with salt and pepper. Continue cooking until the radicchio has softened and the cooking liquid has reduced.

  4. Now prepare the béchamel (if you don’t already have it ready); season it with a little salt, pepper and nutmeg to taste.

  5. Cut the smoked scamorza into cubes and set aside.

  6. Prepare a baking dish by placing a first layer of lasagne on the bottom. If using dry lasagne, remember to blanch them for a few minutes before using.

  7. Spread a layer of béchamel on the lasagne, then add some of the radicchio and sausage mixture and distribute a few cubes of scamorza.

  8. Continue layering the lasagne, béchamel, radicchio and sausage mixture and scamorza until all ingredients are used up. Try to finish with a layer of béchamel, some cubes of scamorza and a generous sprinkle of Parmesan.

  9. Bake in a preheated oven at 180 °C for about 30-40 minutes or until the surface of the timballo is nicely golden and crispy.

  10. Let the timballo rest for a few minutes before serving, so it sets and is easier to slice.

Note: If you want an extra touch, you can add some chopped fresh thyme or grated lemon zest to the béchamel for a more intense aromatic note.

Curiosities

The timballo is a traditional dish of Italian cuisine that lends itself to multiple variations, ranging from meat-based to vegetarian or even sweet, like the famous “Timballo del Gattopardo”. A true culinary canvas on which to express creativity!