- 400 g clean chard
- 400 g robiola
- 250 g fresh egg lasagna
- 200 g Roman broccoli with florets
- Grana Padano Dop
- extra virgin olive oil
For the recipe of the timbale "of the roses", work the robiola with 50 g of grated parmesan, salt, pepper, a few leaves of thyme, a tablespoon of oil and the grated rind of half a lemon, obtaining a cream. Chop the chards coarsely and sauté them in a pan with a pinch of salt for 2-3 minutes. Boil the Roman broccoli florets in boiling salted water for 2 minutes and drain.
Soften the lasagna by dipping them in boiling salted water and draining them immediately, with a slotted spoon, on a tea towel; blanch and stuff two at a time so that they remain malleable and do not break during filling.
Spread with the robiola cream, sprinkle with chard and broccoli, then close them on the shorter side forming rolls. Cut them in half and arrange the spools obtained gradually standing in a pan (diameter 17 cm, height 4 cm). Sprinkle the timbale with grated parmesan, season with a little oil and bake at 180 ° C for 10-15 minutes.
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