Chef Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ highlights the tiny region of Molise, exposing some of its best kept savoury secrets. Starting with a classic, Michael cooks up a delicious multi-layered Chicory Timbale, a pie filled with fresh chicory, ripe Roma tomatoes, and sliced prosciutto. To crisp up the top of the pie, Michael tops his delicious dish with finely grated pecorino cheese and crunchy breadcrumbs.

Maybe try using another bitter green if can’t find chicory.

Serves 6

gustotv.com/recipes

INGREDIENTS
2-3 bunches chicory
2 tablespoons (30 ml) butter
½ cup (120 ml) stale breadcrumbs, finely ground in a food processor
½ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground black pepper
2 cups (470 ml) grated scamorza cheese
3 Roma tomatoes, thinly sliced
7 ounces (198 g) thinly sliced prosciutto
5 eggs, beaten
1 cup (240 ml) grated Pecorino Romano, plus more for serving

INSTRUCTIONS
Preheat oven to 350 F (175 C). Line an 8-inch (20.5 cm) springform pan with parchment paper. Mist or grease parchment paper with oil.

Chop off woody ends of chicory. Clean and slice into 1-inch (2.5 cm) pieces.

Boil trimmed chicory in salted water for 6 minutes, until tender.

Drain, then squeeze as much moisture out of the chicory as possible. Transfer to refrigerator to chill.

Heat butter in a skillet over medium heat and add breadcrumbs. Cook, stirring, until breadcrumbs are toasted. Remove from heat to cool at room temperature and reserve.

Season the chilled chicory with salt and pepper.

In the prepared springform pan, create layers in the following order:

– place half of the chicory in the bottom of the pan
– cover with half of the grated scamorza cheese
– layer in the tomato slices
– neatly layer over half of the sliced prosciutto
– cover prosciutto with the remaining chicory
– add the remaining grated scamorza cheese
– top with the remaining sliced prosciutto

When layered, pour the beaten eggs evenly over the entire pan.

Toss the reserved toasted breadcrumbs with grated Pecorino and sprinkle in an even layer over the top.

Bake for 30-40 minutes or timbale is cooked through and breadcrumbs are golden and toasted.

Before serving, cool the baked timbale for 10 minutes at room temperature.

When ready, remove the sides from the springform pan, slice into wedges, and serve warm.