Timballo di Scrippelle alla Teramana

Ingredients

• For the scrippelle
• 4 eggs
• 200 g plain flour
• 250 ml water
• 40 g unsalted butter, for frying, plus extra for brushing between layers
• For the ragù
• 500 g minced meat, fully pre-cooked ragù required
• 200 ml tomato passata, plus a little extra for lining the mould
• For the filling
• 200 g small meatballs, pre-cooked
• 3 eggs, hard-boiled, sliced
• 150 g frozen peas, added raw to the layers
• 250 g mozzarella, drained and sliced
• For the mould
• 30 g unsalted butter, for greasing

Method

1. 1
   Whisk the eggs, flour, and water together until a smooth, lump-free batter forms. Rest, covered, for 30 minutes at room temperature. The batter is ready when it coats the back of a spoon in a thin, even film — this rest allows the flour to hydrate fully and ensures even spreading.
2. 2
   Melt a small knob of butter in a crêpe pan over medium heat. Pour in just enough batter to coat the base with the thinnest possible layer, tilting immediately to spread. Cook until the edges lift and the surface is set. The scrippella is correct when, held briefly to the light, it is translucent; opacity signals excess batter and a heavy timbale.
3. 3
   Stack the cooked scrippelle on a plate. Lightly brush each one with melted butter as it is added to the stack — this prevents adhesion and maintains suppleness through the bake.
4. 4
   Brush the inside of a deep ovenproof mould with a thin layer of tomato passata, then butter it lightly. Line the base and sides with scrippelle, overlapping them and allowing a generous overhang at the rim — this overhang will seal the timbale.
5. 5
   Build the filling in layers: ragù, meatballs, slices of hard-boiled egg, raw frozen peas, and mozzarella. Lay a scrippella over each complete layer and brush it with melted butter before adding the next. The filling must be compact but not compressed; the layers should be visible and distinct.
6. 6
   Fold the overhanging scrippelle inward over the top of the final filling layer to seal the timbale completely. Lay additional scrippelle over the top if needed to close any gaps, and brush the surface with butter.
7. 7
   Bake in an oven preheated to 180 °C for 30 to 40 minutes. The timbale is set when gentle pressure at the centre meets firm, even resistance and the top is golden. An under-set timbale will collapse on unmoulding.
8. 8
   Remove from the oven and rest in the mould for 5 minutes. For the formal presentation, run a thin knife around the edge, then invert onto a serving plate. For the everyday version, serve directly from the dish. The surface should be uniformly golden and the structure should hold cleanly when cut.