Timballo

Makes 10-12 servings

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2 pounds fresh mozzarella cheese, shredded

1 cup fresh Pecorino Romano cheese, grated

2 eggs

2 portions fresh scrippelles, (see recipe)

1/4 cup milk

2 pounds mini-meatballs

Fresh tomato marinara sauce

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1. Prepare a pot of fresh tomato marinara sauce, mini-meatballs, and scrippelles. Preheat oven to 350 degrees F (175 degrees C).

2. Beat the eggs and milk in a small bowl. Use an extra-large, deep round cake pan, 13-15 inches in diameter. Line the pan with wax paper, allowing for the paper to overlap the pan by 2 inches all around.

3. Line the bottom of the pan with scrippelle, overlapping the entire surface; you can let the ends turn up on the side of the pan. Brush the scrippelles with the egg mixture, then ladle some sauce evenly over the scrippelles. Add a generous amount of mini-meatballs, mozzarella, and Pecorino cheese. Add another layer of scrippelles and repeat the process.

4. Once you reach the top of the pan, tuck the top layer of scrippelles down the sides and add a ladle of sauce and grated cheese to the top. Place in the oven and cook for 90 minutes.

5. Remove the timbale from the oven and allow to cool for 5-10 minutes. Place a plate as large in diameter as the pan over the top and flip the timbale over. Lift the pan gently and peel away the wax paper. Bring to the table and serve. Allow your guests to see how beautiful your timbale is, then slice like a pie or cut into squares.

Per serving (based on 12): 506 calories, 44 grams protein, 17 grams carbohydrates, 6 grams sugar, 61 grams fat, 115 milligrams cholesterol, 1,099 milligrams sodium, 1 gram dietary fiber.