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Timbale of grilled courgettes, salmon and potatoes.
Recipe for 1 timballo for two people

INGREDIENTS

  • 150 grams of courgettes
  • 120 grams of large salmon slices
  • A shallot
  • 50 grams of butter
  • 150 grams of purple potatoes
  • 200 grams of cow’s milk mozzarella
  • 150 grams of SfornArte Pane grattugiato No-OGM (Non-GMO breadcrumbs)
  • 50 grams of SfornArte Panatura Saporita (Flavoured breadcrumbs)
  • 60 grams of vodka (to blend)
  • Extra virgin olive oil
  • Chopped parsley, ground chili peppers and spices to taste

A timbale that is simple to make but that tastes great, for everyone who loves traditional oven cooking.
A simple and tasty way (perhaps if you remove the chilli peppers) to get your children to eat both fish and vegetables!

Wash the courgettes and potatoes and slice them thinly with a mandoline slicer. Spread them out flat on a cloth covered by another cloth under a weight, to remove all the excess water. Season with chilli pepper and some spices. Put the courgettes and potatoes in a baking tray and grill them in a static oven for 12 minutes at 180 degrees sprinkled with a light coating of SfornArte Pane grattugiato No-OGM mixed with Panatura Saporita, as well as some chopped parsley and salt.

Meanwhile, cut the mozzarella into smallish cubes. Melt a large knob of butter in a pan, with some chopped shallot if you wish, and cook the salmon slices until brown on both sides; then deglaze with a glass of vodka. Cover the pan with a lid to prevent the alcohol from evaporating completely and leave to simmer for about 5 minutes, until the salmon is pale pink on the inside. The fish slices should stay compact and solid.

Once the salmon is ready, grease a baking dish or casserole with a few drops of oil. Then place a layer of the sliced purple potatoes that you have now taken from the oven, followed by a layer of salmon, then a layer of the oven-baked courgettes and finally a layer of mozzarella. Continue to fill the baking dish with layers in this order until you have run out of ingredients or filled the dish. The last layer should consist of potatoes, covered with mozzarella and then a final sprinkling of Non-GMO breadcrumbs to give the dish the perfect crunchiness.

The ingredients of the timbale have already been cooked, so now you only need to grill the dish in the oven for as long as it takes to melt the mozzarella on top and create a crisp crust thanks to the SfornArte breadcrumbs.
Serve the dish directly, while it is still hot and fragrant to really whet the appetite of your guests!

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