Radicchio, sausage, and smoked cheese timbale
- Energy Kcal 1218
- Carbohydrates g 72
- of which sugars g 4.3
- Protein g 42.6
- Fats g 83.3
- of which saturated fat g 20.25
- Fiber g 4.4
- Cholesterol mg 117
- Sodium mg 1824
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 40 min
- Serving: 6
- Cost: Low
PRESENTATION
Timballo with radicchio, sausage, and scamorza—seriously, it’s a classic Southern Italian dish that just bursts with flavors. And look, it makes any gathering feel super special. This Italian timbale recipe really shines at big events, like Cenone di Capodanno. People crave something extra, you know? The star? Radicchio di Treviso. It's known for its slightly bitter kick and stunning color. And it just makes each slice pop. Plus, when you add a rich sausage ragù and layers of melty, gooey scamorza, you get a timbale recipe that’s hearty but also a bit elegant.
Now, this radicchio timbale changes into a golden, bubbling masterpiece, really. It's exciting. With stacked pasta and savory filling, it's more than just food—it’s a centerpiece that folks talk about long after it’s gone. Cutting into a sausage timbale? Like uncovering a treasure. In Southern Italy, families go all out. They use their favorite sausages and scamorza, sometimes even some crispy cheese on the edges. So good.
The mix of tender pasta with rich, cheesy goodness turns each bite into a mini celebration. Everyone says this scamorza timbale is the kind of dish you want seconds or even thirds of. No question. Because the flavors are really really well-balanced. For anyone into baked pasta dishes or wanting to try a traditional Italian casserole that wows guests, this one's a must. The moist layers inside and that bubbling, golden top? All the comfort of true Italian home cooking.
This savory pie—seriously—will leave everyone smiling, maybe even planning the next big meal. Whether it’s a holiday or a family gathering, this dish? A total hit. Bringing warmth and joy to the table, pretty much.
INGREDIENTS
- Ingredients for a pan of 8.7 inches in diameter and 3.9 inches tall:
- Sedanini Rigati pasta 11.3 oz (320 g)
- Sausage 1.3 lbs (600 g)
- Radicchio 7.1 oz (200 g) - red
- Scamorza (provola) cheese 6.5 oz (180 g)
- Rosemary to taste
- Fennel seeds to taste
- White wine 2.1 oz (60 g)
- Extra virgin olive oil 3.7 tbsp (50 g)
- Fine salt to taste
- Black pepper to taste
- for the pan
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Breadcrumbs ¼ cup (40 g)
How to prepare Radicchio, sausage, and smoked cheese timbale
To prepare the radicchio, sausage, and smoked cheese timbale, start with the sausage preparation. Make an incision in the sausage casing 1 and gently pull it outward to remove it 2. Crumble the sausage with your hands 3 or with a fork, then set it aside in a bowl.
Proceed by washing and drying the rosemary well. Then remove the leaves from the sprig 4 and finely chop them with a knife 5. Add the fennel seeds 6.
Chop everything again and set it aside 7. Proceed with the radicchio, removing the harder white part 8 and slicing it into strips 9.
Also cut the smoked cheese into not-too-large cubes 10. Now you have all the ingredients ready for the seasoning. Heat a pot with plenty of salted water to cook the pasta. Then take a non-stick pan and brown a clove of garlic in a drizzle of oil 11. When it turns golden, remove it 12.
Add the sausage 13 and sauté it for about 4-5 minutes over medium heat, stirring occasionally for even cooking 14. Then season with the aromatic mixture 15.
Adjust with salt 16, pepper 17, and deglaze with white wine 18. Let it cook by lowering the heat for about 10-15 minutes.
If necessary, add a ladle of pasta cooking water 19. When the sausage ragù is cooked, turn off the heat and add the radicchio 20, mixing it with the other ingredients 21.
The water in the pot will now be boiling, and you can cook the pasta 22. Drain it still al dente and pour it directly into the pan with the seasoning 23 and combine it with the other ingredients 24.
When you have combined the ingredients 25 add the smoked cheese cubes 26 and mix again 27. Set aside while preparing the pan to bake the timbale.
Take a bundt pan of 8.7 inches in diameter and 3.9 inches in height. Grease it 28, using a brush 29 and sprinkle it with breadcrumbs 30
Transfer the pasta into the pan 31. Bake in a preheated static oven at 356°F for 20 minutes (if you have a convection oven, at 320°F for 10 minutes). After the cooking time, remove the pan from the oven 32. Finally, let it rest for a few minutes before unmolding your radicchio, sausage, and smoked cheese timbale onto a serving plate 33 and enjoy it while still warm!