The potato crust timbale is a true explosion of Sicilian flavors, a traditional dish that combines French influences with the authentic soul of Sicilian cuisine.
A crispy pastry crust encases a delightful filling of potatoes, ham, cheeses, and spices.
The potato crust timbale is also a journey through the history and authentic flavors of Sicily.
Perfect for an elegant dinner or a family gathering, this timbale is undoubtedly a dish that will leave a memorable impression on the palates of all diners.
Try this recipe and let its goodness win you over with every bite!
Yields and Prep Times
- Serves: 6 people
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1h 10m
Nutritional values per serving of potate crust timbale
- Calories: 350 kcal
- Proteins: 12 g
- Fats: 20 g
- Carbohydrates: 30 g
- Fiber: 3 g
Ingredients
For the crust:
- 500 g of all-purpose flour
- 200 g of lard
- 40 g of granulated sugar
- 1 dl of dry white wine
- 1 egg
- 1 egg yolk
- 1 teaspoon of cinnamon
- ½ teaspoon of salt
For the filling:
- 1.5 kg of yellow-fleshed potatoes
- 30 g of butter
- 200 g of cooked ham
- 250 g of tuma cheese
- 150 g of grated aged Sicilian pecorino cheese
- 5 eggs
- Breadcrumbs, as needed
- Salt, as needed
- Freshly ground black pepper
- Nutmeg, as needed
- Milk, as needed
Directions
- First, boil the potatoes until they are tender, then mash them in a large bowl.
- Now, add a knob of butter to the warm potatoes and mix it all together.
- Once the potatoes have cooled, add 3 eggs, grated cheese, diced ham, salt, pepper, and a sprinkle of nutmeg.
- Mix well until you have a smooth mixture, and set it aside.
- Now, let’s prepare the crust: Mix flour, lard, sugar, cinnamon, salt, egg, and wine to obtain a smooth dough.
- Cover the dough with plastic wrap and let it rest in the fridge for about half an hour.
- It’s time to assemble the timbale: Roll out the pastry into two discs, each about half a centimeter thick.
- Line a 30 cm diameter baking pan with parchment paper and place the larger pastry disc on it, covering the edges.
- Evenly spread the potato filling into the pan and cover it with the other pastry disc, sealing the edges like a cord.
- Now, prick the surface with a fork and brush with the beaten egg mixed with a little milk.
- Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the crust is golden brown.
- Finally, serve the potato crust timbale in a crust piping hot on the table for consumption.
Wine Pairing
We suggest pairing this exquisite potato crust timbale with a robust Sicilian red wine, such as Nero d’Avola.
The complexity of flavors and the richness of the filling will find perfect harmony with the fruity and bold notes of this wine.
Nero d’Avola is renowned for its bold character and distinctive aromatic profile. This red wine offers a full-bodied structure with deep intensity, hints of ripe dark fruits, and a subtle spiciness.
Its complexity pairs excellently with the potato crust timbale, creating a combination that will satisfy both adventurous palates and lovers of intense flavors.
Make sure to serve Nero d’Avola at a temperature between 16°C and 18°C (60°F) to allow its characteristics to fully emerge.
The pairing with this Sicilian wine will add an authentic touch to your gastronomic experience, celebrating the richness of local flavors and the art of food and wine pairing.
How to store potato crust timbale
- Cooling before storage: After preparation and consumption, allow the potato crust timbale to cool to room temperature for about 15-20 minutes. This will help stabilize the internal temperature before starting the storage process.
- Refrigerator: Transfer the potato crust timbale to an airtight container or cover it with plastic wrap. Make sure to place the container in the coldest part of the refrigerator within 2 hours of preparation to prevent the growth of harmful bacteria.
- Labeling: It’s important to label the container with the preparation date. Potato crust timbale can be stored in the refrigerator for a maximum of 2-3 days.
- Reheating: To reheat leftover potato crust timbale, you can choose between two options. In the oven, preheat to 180°C (350°F) and heat the timbale for about 15-20 minutes or until it’s thoroughly heated. In the microwave, heat in short intervals at medium power.
Remember to follow these guidelines to store your potato crust timbale safely and efficiently. This way, you can enjoy this delicious dish once again in the days to come while preserving its goodness and freshness.
Your culinary adventure with Ricette di Sicilia: Potato Timbale in a Crust
In conclusion, potato crust timbale embodies the harmony between the softness of the potatoes and the crispness of the pastry. With its irresistible blend of flavors and textures, this dish represents a triumph of comfort food and culinary creativity.
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