Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Winter Vegetable Timballo: A Comforting Sicilian Bake
Discover this wholesome and flavourful winter vegetable timballo — a nourishing Sicilian bake perfect for colder days.
🛒 Ingredients
- ✓ 400 g semolina flour
- ✓ 9 eggs
- ✓ 1 egg yolk
- ✓ 150 g butter
- ✓ 1 tbsp caster sugar
- ✓ 300 g shelled peas
- ✓ 2 bunches of wild asparagus
- ✓ 3 artichokes
- ✓ 50 g cured sausage
- ✓ 50 g grated Sicilian pecorino
- ✓ 100 g primo sale (fresh soft cheese)
- ✓ 500 g fresh mushrooms
- ✓ Butter for greasing
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
This winter vegetable timballo is a warm embrace on a cold day — a beautifully layered Sicilian bake filled with seasonal vegetables, cheese and savoury notes from cured sausage.
Rooted in the island’s culinary tradition, this dish combines simple ingredients with rich, comforting flavour. Picture enjoying it in a cosy kitchen while the winter wind blows outside — the aroma of freshly cooked vegetables filling the room.
Perfect for family dinners or relaxed evenings, it’s a dish that brings together nourishment, tradition and the unmistakable charm of Sicilian home cooking.
👨🍳 Preparation
- 1
Sift the semolina flour onto a work surface and form a well. Add one egg, the yolk, softened butter, a pinch of salt and 2–3 tablespoons of water.
- 2
Knead until you obtain a firm dough, adding more water if needed. Wrap in cling film and rest in the fridge for about one hour.
- 3
Trim the asparagus and cut into pieces. Blanch in salted water.
- 4
Clean and slice the mushrooms. Clean the artichokes, removing tough leaves and the inner choke, then cut into wedges.
- 5
Sauté mushrooms and artichokes in olive oil. Season with salt, cook through, and set aside.
- 6
Boil the peas, drain and place in a mixing bowl along with the asparagus, sautéed vegetables, diced cured sausage and cubed primo sale.
- 7
Add the beaten eggs mixed with pecorino, salt and pepper. Combine thoroughly.
- 8
Roll out the dough into two sheets, one larger than the other. Butter a baking tray and line it with the larger sheet.
- 9
Fill with the vegetable mixture and cover with the second sheet of dough.
- 10
Seal the edges well and bake at 190°C for 45 minutes.
- 11
Serve the timballo warm or cold.
💡 Tips and Variations
For a milder flavour, replace the cured sausage with cooked ham.
You can also add other winter vegetables such as spinach or courgettes.
📦 Storage
- • Store in the fridge in an airtight container for up to 2 days.
- • The cooked timballo can be frozen in an airtight container.
- • Defrost in the fridge and reheat at 160°C for 20 minutes before serving.
🍷 Pairing
Enjoy this winter timballo with a glass of Nero d’Avola, whose rich, fruity notes pair beautifully with the hearty flavours of the dish.
Thank you for exploring this comforting Sicilian recipe.
May this winter vegetable timballo bring warmth, nourishment and authentic flavour to your table!
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