Ingredients

• 1250 g milk
• 250 g flour 00
• 400 g smoked scamorza cheese
• 80g butter plus a little
• 80 g wholemeal spelled flour
• 6 artichokes
• 4 eggs
• nutmeg
• lemon
• thyme
• garlic
• White wine
• extra virgin olive oil
• salt

For the recipe of the timbale of crepes, mix 500 g of milk with the flour and eggs, obtaining the batter. Grease a pan (ø 25 cm) with a small piece of butter and prepare the crepes, pouring the batter into the hot pan, with a ladle. Cook for about 1-2 minutes, turn them around when the edges begin to come off the bottom and cook them for another minute. Clean the artichokes and cut them into slices, placing them in a bowl of water and lemon, as you cut them.

Drain and cook them by sautéing them for 2 minutes in a pan with a little oil, a clove of crushed garlic that you will then remove, a pinch of salt and a pinch of minced thyme. Sfumateli with a splash of white wine, cook for another minute and turn off. Cover the pan with the lid. Melt 80 g of butter in a saucepan and add the spelled flour. Add 750 g of cold milk; mix and cook for 10 minutes, obtaining the béchamel sauce. Salt and complete with nutmeg.

Grate the scamorza cheese with a grater with large holes. Grease a baking dish (30 x 18cm); cover the bottom with a layer of crepes, making them overflow well. Spread a layer of béchamel sauce, then sprinkle with scamorza cheese and artichokes. Make another layer of crepes, béchamel, cheese and artichokes, and another of crepes. Finish with a third layer of béchamel, cheese and artichokes, then close the strips of crepe on the surface. Bake the oven dish at 180 ° C for about 15 minutes.

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