By Axel Azzopardi Arena
Timbale of scrippelle with mussels and pecorino, Abruzzo flavours
Today's Best Italian Recipe is the timbale of scrippelle with mussels and pecorino , a riot of Abruzzo flavours, as Monica Graziani , creator of the recipe , told us . «I created this dish using typical ingredients from my region of origin, Abruzzo , such as scrippelle, very thin omelettes characteristic of the Teramo area, and pecorino di Atri, which is obtained from raw whole milk; the mussels come from the Fossacesia area, in the province of Chieti, while for the sauce I chose the pear-shaped tomato from Abruzzo, which has an inimitable taste." The timbale of scrippelle with mussels and pecorino is a tasty single dish , which can also be served warm during the summer .
Updated at: Mon, 27 Nov 2023 10:40:25 GMT
Nutrition balance score
Good
Glycemic Index
62
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories526.3 kcal (26%)
Total Fat20.2 g (29%)
Carbs44.8 g (17%)
Sugars7 g (8%)
Protein36.5 g (73%)
Sodium944.6 mg (47%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Prepare the dough for the scrippelle, beating the eggs with the flour and 400 ml of water; you should obtain a liquid mixture without lumps.
Step 2
Grease a non-stick pan (20 cm diameter) and heat it on the stove, keeping the heat low. Pour a couple of spoons of mixture at a time and distribute it so that it covers the entire bottom of the pan; when it starts to brown and the edges tend to come off, turn the scrippella and continue cooking; repeat the operation until the mixture is used up, gradually stacking the scrippelle and leaving them to rest.
Step 3
Clean the mussels and open them in a saucepan with the garlic, a few tablespoons of oil, a handful of parsley leaves, a splash of white wine and the chopped pepper; remove the shells and filter the cooking water.
Step 4
Coarsely chop the tomatoes and cook them alone for about 15-20 minutes, then blend them and sieve the sauce; add a few basil leaves, season with salt and leave to flavour, then remove the basil leaves.
Step 5
Assemble the timbale by placing a first layer of scrippelle on the bottom of a baking dish, suitable for cooking in the oven; season with a layer of sauce, a layer of mussels and a layer of grated cheese, then sprinkle with the cooking liquid from the mussels.
Step 6
Proceed in this way until the ingredients are used up, and if the timbale is not very wet, add vegetable broth. Make a final layer of scrippelle sprinkled with grated cheese, then bake at 180°C for 20 minutes.
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