Timballo Teramano – Crepe Lasagna From Abruzzo Italy
The Timballo di Scrippelle is one of the most beloved and symbolic dishes of Teramo’s cuisine. At first it might resemble a lasagna, yet it is something entirely unique: instead of pasta sheets, it is built with scrippelle, ultra-thin crepes made with just flour, eggs, and water, cooked quickly in a hot pan.
These light layers are stacked with a rich ragù, tiny meatballs known as pallottine, mozzarella or scamorza, vegetables like artichokes, peas, or spinach, hard-boiled eggs, and plenty of Parmesan. Each family and village adds its own twist, creating countless local variations that have been handed down through generations.
The dish is still celebrated today in village festivals such as the Sagra del Timballo alla Teramana in Campli and Tossicia, where women of the community prepare it following time-honored recipes. More than just food, it represents a piece of Abruzzo’s history and a festive dish traditionally reserved for Sundays and special occasions.
Difficulty
Easy
Preparation
60+ min
Cooking
60 mins
Serves
8 people
Ingredients for the scrippelle (crepes)
6 eggs
About 6 heaped tablespoons of flour
Water (about 2 heaped tablespoons per egg, adjust to get a smooth, fluid batter)
A little olive oil on kitchen paper for greasing the pan
For the filling
Meat sauce and Small meatballs (pallottine): follow this recipe or for a lighter timballo use a plain passata
Mozzarella or scamorza, chopped
Grated Parmesan cheese
Fried artichokes, or alternatively blanched spinach or peas or any other seasonal vegetables
3 boiled eggs, chopped (optional)
Butter, for greasing and finishing
For binding the layers
2 eggs
½ glass of milk
Step 1: Prepare the scrippelle
In a bowl, beat the eggs with the flour. Gradually add water until you obtain a smooth, lump-free, liquid batter.
Lightly grease a small non-stick pan with lard or olive oil and heat it on a low flame.
Pour in a small ladle of batter, swirling the pan so the mixture coats the bottom in a thin layer.
Cook until the edges begin to detach and a light golden color appears, then flip and cook briefly on the other side.
Repeat until all the batter is used, stacking the scrippelle on a plate. These can also be made the day before and stored in the fridge.
Step 2: Make the sauce and other fillings
Prepare a rich meat sauce by following the link above or for a lighter timballo use a plain passata
Form tiny meatballs (pallottine), follow the link above
Fry the artichokes until golden, or alternatively prepare the other vegetables. For a lighter timballo don’t fry, just stir fry
Chop the mozzarella (or scamorza) and the boiled eggs.
Step 3: Assemble the timballo
Beat the eggs with the milk in a small bowl.
Butter a baking dish and line it with parchment paper if desired. Grease again with butter.
Lay scrippelle over the base and sides of the dish, leaving the edges hanging over.
Begin layering:
a spoonful of sauce
mozzarella or scamorza
fried artichokes (or spinach/peas)
add the meatballs
chopped boiled egg
a sprinkle of Parmesan
a drizzle of the egg-and-milk mixture
a few small knobs of butter
cover with another layer of scrippelle
Continue until all ingredients are used, finishing with a layer of scrippelle. Fold the overhanging edges inward like a “pouch.” Spread the top with more egg-and-milk mixture and scatter a few more knobs of butter.
Prick the surface with a fork to prevent it from puffing up.
Step 4: Bake
Bake in a preheated oven at 170–180°C (340–355°F) for about 40–60 minutes, until the surface is golden and slightly crisp.
Remove from the oven and allow the timballo to rest for about 20 minutes before slicing.