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Potato Crust Timbale: A Taste of Sicilian Tradition

Potato Crust Timbale: A Taste of Sicilian Tradition

Discover the rich flavors of Potato Crust Timbale: A Taste of Sicilian Tradition, a delightful blend of history and culinary artistry!

Author: Nino Messina • Published on: August 25, 2023
Categories: Main courses
Tags: butter cinnamon flour 00 flour milk nutmeg potatoes pecorino cheese black pepper salt tuma cheese eggs wine white wine sugar
⏱️
Prep Time
40 minutes
🔥
Cook Time
30 minutes
👥
Serve
6 people
📊
Difficulty
Intermediate
💰 Moderate
🗓️ All year
⭐ 4.7/5

🛒 Ingredients

  • ✓ 500 g plain flour
  • ✓ 200 g lard
  • ✓ 40 g granulated sugar
  • ✓ 100 ml dry white wine
  • ✓ 1 egg
  • ✓ 1 egg yolk
  • ✓ 1 teaspoon cinnamon
  • ✓ ½ teaspoon salt
  • ✓ 1.5 kg yellow-fleshed potatoes
  • ✓ 30 g butter
  • ✓ 200 g cooked ham
  • ✓ 250 g tuma cheese
  • ✓ 150 g grated aged Sicilian pecorino cheese
  • ✓ 5 eggs
  • ✓ Breadcrumbs, as needed
  • ✓ Salt, as needed
  • ✓ Freshly ground black pepper, as needed
  • ✓ Nutmeg, as needed
  • ✓ Milk, as needed

📊 Nutritional Information

Calories
350 kcal
Protein
12 g
Fat
20 g
Carbohydrates
30 g
Fiber
3 g

The Potato Crust Timbale is a magnificent dish that captures the essence of Sicilian culinary artistry while embracing a touch of French influence. 
Brought to you by Sebastiano Caruso, this recipe offers a delightful blend of textures and flavours. 
Imagine a golden, crispy crust enveloping a sumptuous filling of potatoes, cheeses, and ham, seasoned with fragrant spices. 
It's an experience that transports you to the sun-drenched landscapes of Sicily with every bite. Ideal for a family gathering or an elegant dinner, this timbale is a dish that promises to impress and satisfy.

👨‍🍳 Preparation

  1. 1

    Boil the potatoes until tender, then mash them in a large bowl.

  2. 2

    Add butter to the warm mashed potatoes and mix well.

  3. 3

    Once cooled, add 3 eggs, grated cheese, diced ham, salt, pepper, and nutmeg. Mix until smooth.

  4. 4

    For the crust, mix flour, lard, sugar, cinnamon, salt, egg, and wine to form a smooth dough.

  5. 5

    Wrap the dough in plastic wrap and refrigerate for 30 minutes.

  6. 6

    Roll out the dough into two discs, each about 0.5 cm thick.

  7. 7

    Line a 30 cm baking pan with parchment paper and place the larger dough disc on it, covering the edges.

  8. 8

    Spread the potato filling evenly in the pan and cover with the second dough disc, sealing the edges.

  9. 9

    Prick the surface with a fork and brush with a beaten egg mixed with milk.

  10. 10

    Bake in a preheated oven at 180°C for about 30 minutes or until the crust is golden brown.

  11. 11

    Serve the timbale hot and enjoy its delightful flavours.

💡 Tips and Variations

For a variation, try adding a layer of sautéed mushrooms to the filling for an earthy flavour. You can also substitute tuma cheese with mozzarella for a creamier texture.

📦 Storage

  • • Allow the timbale to cool to room temperature before storing.
  • • Transfer to an airtight container or cover with plastic wrap and refrigerate within 2 hours.
  • • Label with the preparation date and store in the refrigerator for up to 3 days.

🍷 Pairing

Pair this delicious potato crust timbale with a robust Sicilian red wine like Nero d'Avola. Its fruity and bold notes complement the dish perfectly, enhancing the rich flavours of the timbale.

Thank you for exploring this classic Sicilian recipe with us. We hope you enjoy making and savouring this Potato Crust Timbale as much as we do. Share your experience and let us know how it turned out!

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