Ricette di Sicilia

Cibo, cultura e tradizioni siciliane

Winter Vegetable Timballo: A Delightful and Healthy Dish

Discover the winter vegetable timballo: a healthy and delicious dish, perfect for enjoying during the cold season!

Author: Mario Greco • Published on: July 3, 2019

Categories: Main courses Meat main courses

Tags: asparagus butter artichokes pork flour semolina flour mushrooms extra virgin olive oil pecorino cheese black pepper peas primo sale cheese salt sausage dried sausage eggs sugar

⏱️

Prep Time

1 hour

🔥

Cook Time

1 hour and 15 minutes

👥

Servings

Serves 6

📊

Difficulty

Medium

💰 Medium

🗓️ Winter

⭐ 4.7/5

🛒 Ingredients

✓ 400 g semolina flour

✓ 9 eggs

✓ 1 egg yolk

✓ 150 g butter

✓ 1 tablespoon caster sugar

✓ 300 g shelled peas

✓ 2 bunches wild asparagus

✓ 3 artichokes

✓ 50 g cured sausage

✓ 50 g grated Sicilian pecorino

✓ 100 g primo sale cheese

✓ 500 g fresh mushrooms

✓ Butter for the tin

✓ Extra virgin olive oil

✓ Salt

✓ Freshly ground black pepper

📊 Nutritional Information

Calories

480 kcal

Protein

18 g

Fat

30 g

Carbohydrates

35 g

Fiber

8 g

Sugars

5 g

Sodium

750 mg

The winter vegetable timballo is a dish that embodies the warmth and goodness of seasonal vegetables, perfect for tackling cold winter days.
Originating from the Sicilian culinary tradition, this timballo is rich in authentic flavours that combine simplicity and taste.
Imagine enjoying it in a cosy kitchen, while outside the winter unfolds its frosty blanket.
An ideal dish for a family dinner, where the aroma of freshly cooked vegetables fills the house, creating an atmosphere of comfort and warmth.

👨‍🍳 Preparation

1

Sift the flour onto a work surface to form a well. Break an egg into the centre, add an egg yolk, softened butter, a pinch of salt and two to three tablespoons of water.
2

Knead until a firm dough is achieved, adding more water if necessary. Wrap in cling film and let it rest in the fridge for about an hour.
3

Clean the asparagus and cut them into pieces. Blanch in salted water.
4

Clean and slice the mushrooms. Prepare the artichokes by removing the tips and the inner choke, then cut into wedges.
5

In a pan with oil, sauté mushrooms and artichokes. Season with salt, finish cooking and set aside.
6

Boil the peas, drain them and mix in a bowl with asparagus, sautéed vegetables, sausage and diced primo sale cheese.
7

Add beaten eggs with pecorino, salt and pepper. Mix well.
8

Roll out the dough into two portions, one larger. Line a buttered baking tin with the larger portion, fill with the mixture and cover with the second sheet.
9

Seal the edges and bake in the oven at 190°C for 45 minutes.
10

Serve the timballo hot or cold.

💡 Tips and Variations

For a milder flavour, replace the sausage with cooked ham. You can also add other seasonal vegetables as desired, such as courgettes or spinach.

📦 Storage

• Store in the fridge in an airtight container for up to 2 days.
• You can freeze the timballo once cooked in an airtight container.
• Defrost in the fridge and reheat in the oven at 160°C for 20 minutes before serving.

🍷 Pairing

Pair the winter vegetable timballo with a good glass of Nero d'Avola, a Sicilian red wine that perfectly balances the rich flavours of the dish.

Thank you for exploring this recipe with us. I hope the winter vegetable timballo brings warmth and flavour to your table. Enjoy your meal!

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Ricette di Sicilia

Winter Vegetable Timballo: A Delightful and Healthy Dish