Dish
Timballo di cicoria al forno
Baked Chicory Casserole
The dish is made by first cooking the pasta and then mixing it with sautéed chicory, cheese, and eggs. The mixture is then transferred to a baking dish and baked in the oven until it is golden brown and bubbly.
Origins and history
Timballo di cicoria al forno has been a staple dish in Italy for centuries. It is often served at family gatherings and celebrations.
Dietary considerations
This dish is not suitable for vegetarians or those with gluten intolerance.
Variations
There are many variations of Timballo di cicoria al forno, with some recipes including other types of vegetables or meat. Some recipes also call for the addition of cream or tomato sauce.
Presentation and garnishing
Timballo di cicoria al forno should be served hot and garnished with fresh parsley or basil.
Tips & Tricks
To save time, the pasta and chicory can be prepared in advance and stored in the refrigerator until ready to use.
Side-dishes
A green salad or roasted vegetables are the perfect side dishes for Timballo di cicoria al forno.
Drink pairings
A full-bodied red wine, such as a Chianti, pairs well with this dish.
Delicious Timballo di cicoria al forno recipes
More dishes from this category... Browse all »
Arroz imperial
Cuban cuisine
Arròs de la terra
Catalan cuisine
Babka ziemniaczana
Polish cuisine
Bacalhau espiritual
Portuguese cuisine
Baked Ziti
Italian-American cuisine
Birnen im Teig
German cuisine
Bobotie
South African cuisine
Curry Doria
Japanese cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory