We all know what a is timbale: an oven-baked pasta pie, which can be based on various ingredients, such as rice, pasta, meat or vegetables. But have you ever tried it to the ciociara?

There Ciociaria is the region south of Rome, which roughly coincides with the province of Frosinone. True and genuine land, from here originates the timbale alla ciociara, a dish of poor extraction, present on the party table Sunday noon.

If you want to propose it at home, below you will find the original recipe of the dish, while in our gallery, we give you some suggestion for tasty variants.

How to make the timbale alla ciociara

Ingredients

To make the timbale alla ciociara at home, you need: 400 gr of flour, 6 eggs, 400 gr of mixed minced meat, 3 peeled and passed tomatoes, 1/2 onion, ½ glass of wine, basil, 1 mozzarella, 100 gr of grated parmesan, 10 g of butter, oil, salt and pepper to taste.

Method

First, fresh egg pasta should be prepared. Create a fountain with flour, break 4 eggs inside, adding a pinch of salt. Knead well, until you get a homogeneous dough. Leave it to rest, then roll it out into a thin sheet, cutting it into large squares. Meanwhile, dedicate yourself to the filling: fry the sliced ​​onion in a pan, then add the minced meat. Deglaze with the wine and after it has evaporated, add the peeled tomatoes. At this point, add some basil leaves and season with salt and pepper. Cook the ragù over medium heat for about an hour.

Meanwhile, boil the fresh pasta sheets, drain it al dente, refresh it and drain it on a wet cloth. Then boil the remaining eggs to make them hard.

The time has come to assemble the various ingredients: in a crock pot, put a layer of ragù, then one of pasta. Then again ragù, a few slices of mozzarella, slices of hard-boiled eggs and a sprinkling of grated Parmesan. Repeat the operation three more times. Finish with the ragù, the mozzarella, the parmesan and finally the curls of butter. Bake au gratin in the oven at 150 ° C for about 30 minutes.