Drain the vegetables and mozzarella well. Make the scrippelle thin and flexible, so overlapping pieces form even layers rather than thick folds.
Make ahead Prepare the components before assembling. Bake the freshly assembled timballo and let it settle before cutting.
Baked timballo di scrippelle
Prep 1 hr 40 min · Cook 2 hr 10 min · Rest 45 min · Serves 8 · Difficulty Hard
Method
Whisk the scrippelle eggs with their salt and the flour until smooth. Add the batter water gradually. Cover and rest for 30 minutes. Meanwhile, drain the diced mozzarella well.Whisk the scrippelle eggs with their salt and the flour until smooth. Add the batter water gradually. Cover and rest for 30 minutes. Meanwhile, drain the diced mozzarella well.
Mix the beef and pork with the meatball egg, grated cheese, breadcrumbs, nutmeg and their salt. Roll into tiny balls of about 5 g. Fry in the meatballs’ share of oil in batches for about 8–10 minutes, shaking the pan gently, until cooked through. Lift out with a slotted spoon.Mix the beef and pork with the meatball egg, grated cheese, breadcrumbs, nutmeg and their salt. Roll into tiny balls of about 5 g. Fry in the meatballs’ share of oil in batches for about 8–10 minutes, shaking the pan gently, until cooked through. Lift out with a slotted spoon.
Cook the artichokes with their oil, garlic and vegetable water for 10–15 minutes, until tender and dry. Remove the garlic and add the parsley. Wilt the spinach in a covered pan with only the water clinging to the washed leaves, about 5 minutes; squeeze and chop. Season the vegetables from the remaining salt.Cook the artichokes with their oil, garlic and vegetable water for 10–15 minutes, until tender and dry. Remove the garlic and add the parsley. Wilt the spinach in a covered pan with only the water clinging to the washed leaves, about 5 minutes; squeeze and chop. Season the vegetables from the remaining salt.
Simmer the passata and cherry tomatoes in the sauce oil for about 10 minutes, until thick rather than watery. Season. Reserve about one-third for the top and the rest for the filling. Let the hot components lose their steam before assembling.Simmer the passata and cherry tomatoes in the sauce oil for about 10 minutes, until thick rather than watery. Season. Reserve about one-third for the top and the rest for the filling. Let the hot components lose their steam before assembling.
Heat the crêpe pan and brush it sparingly with its share of oil. Swirl in a thin film of batter, about 45 ml at a time. Cook for about 1 minute on the first side and briefly on the other. Repeat, laying the scrippelle flat; aim for flexible discs without crisp edges.Heat the crêpe pan and brush it sparingly with its share of oil. Swirl in a thin film of batter, about 3 tbsp at a time. Cook for about 1 minute on the first side and briefly on the other. Repeat, laying the scrippelle flat; aim for flexible discs without crisp edges.
Heat a static oven to 150°C. Butter and line the dish. Overlap scrippelle over the base and sides, leaving enough overhang to fold inward. Mix the meatballs, vegetables, mozzarella and filling sauce. Layer thin coverings of scrippelle with modest layers of filling, keeping the stack below the rim. Fold the overhang inward and cover any gaps with scrippelle. Spread over the reserved sauce and dot with the remaining butter.Heat a static oven to 300°F. Butter and line the dish. Overlap scrippelle over the base and sides, leaving enough overhang to fold inward. Mix the meatballs, vegetables, mozzarella and filling sauce. Layer thin coverings of scrippelle with modest layers of filling, keeping the stack below the rim. Fold the overhang inward and cover any gaps with scrippelle. Spread over the reserved sauce and dot with the remaining butter.
Cover loosely with foil and bake for 40 minutes. Uncover and bake for another 15 minutes, until the centre is steaming hot and the lid is lightly golden. Allow longer if the centre needs it. Rest for 15 minutes, then cut and lift out portions.Cover loosely with foil and bake for 40 minutes. Uncover and bake for another 15 minutes, until the centre is steaming hot and the lid is lightly golden. Allow longer if the centre needs it. Rest for 15 minutes, then cut and lift out portions.
