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Chicory timbale (timballo di cicoria)


  • 2-3 bunches chicory
  • 2 tablespoons (30 milliliters) butter
  • 1/2 cup (120 milliliters) stale breadcrumbs, finely ground in a food processor
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper
  • 2 cups (480 milliliters) grated scamorza cheese
  • 3 Roma tomatoes, thinly sliced
  • 200 grams thinly sliced prosciutto
  • 5 eggs, whisked
  • 1 cup (240 milliliters) grated Pecorino Romano, plus more for serving


  1. Preheat oven to 350 F (175 C). Line a 20 centimeter springform pan with parchment paper. Mist or grease parchment paper with oil.
  2. Chop off woody ends of chicory. Clean and slice chicory into 2.5 centimeter pieces. Boil in salted water for six minutes. Drain, then squeeze as much moisture out of the chicory as possible. Transfer to refrigerator to chill.
  3. Heat butter in skillet over medium heat and add breadcrumbs. Cook, stirring, until breadcrumbs are toasted. Remove from heat.
  4. Mix the chicory with salt and pepper.
  5. In the springform pan, create layers in the following order:

              - place half of the chicory in the bottom of the pan

              - then half of the grated scamorza cheese

              - then the tomato slices

              - then half of the sliced prosciutto

              - then the remaining half of the chicory

              - then the remaining half of the grated scamorza cheese

              - top with the remaining half of the sliced prosciutto

        6. Pour the whisked eggs evenly over the entire pan. Toss the toasted breadcrumbs with grated Pecorino and sprinkle an even layer of the mixture over the top.

         7. Bake for 30-40 minutes or timbale is cooked through and breadcrumbs are golden and toasted. Remove from heat and set aside to cool for ten minutes. Remove sides of pan from springform. Slice wedges and serve.

Buon appetito!

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