Timballo

  

Chicken breast with crab
  • 500 GRAM PASTA, cooked al dente
  • 1 ONION, chopped
  • 250 GRAM SPINACH
  • 400 GRAM CHICKEN BREAST, in strips
  • 1 CAN TOMATOES, chopped
  • 250 GRAM RICOTTA
  • 1/2 CUP CREAM
  • 6 EGGS
  • 100 GRAM CHEESE, grated
  • HANDFUL THYME LEAVES, cut
    •
 
  • 4 CHICKEN BREASTS
  • 1 CAN of CRAB
  • RIND OF 1 LEMON
  • 2 BOLLS GINGER, chopped
  • 2 CLOVES GARLIC, chopped
  • 1 RED PEPPER, chopped
    •

Stir fry the onion three minutes. Add the chicken and stir fry 5 minutes more. Add the tomatoes, the thyme and pepper and salt to taste and simmer for 15 minutes. Stir fry the spinach until it has completely shrunk; pour the remaining fluid away. Add the ricotta to the spinach. Beat the eggs with the cream and the cheese. Put 1/3 of the pasta in a layer in an oven pan, add half of the chicken mixture, then half of the spinach. Repeat and finish off with a layer of pasta. Pour the egg-cream mixture on top. Bake the timballo 50 minutes at 160 degrees Celsius.

The Worldcook website has also another recipe for timballo di spaghetti al forno.

Mix the crab with the lemon rind, the ginger, the garlic and the pepper. Cut the chicken breasts carefully open and sprinkle with salt and pepper to taste. Stuff them with the crab mixture and close them with toot picks or a piece of rope. Fry them 15 minutes on each side.


Click for Worldcook's recipe page

 

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