Ingredients for 4 people
- 800 g potatoes;
- 7 medium-sized artichokes;
- 300 g fresh sausage;
- 250 g smoked scamorza cheese;
- parsley;
- garlic;
- salt;
- mixed pepper;
- intensely flavoured Il Maleducato EVO Olive Oil
- white wine
- grated cheese;
PROCEDURE:
- Peel the potatoes, cut them into slices about 1 cm thick, blanch them in hot water for 2 minutes and set aside.
- Clean the artichokes, taking care to remove all the tough parts.
- Cut the artichokes into thick slices and place them in a saucepan with Il Maleducato EVO Olive Oil, the garlic and some chopped parsley.
- Cook over a high flame and deglaze with white wine. Season with salt, lower the flame and continue cooking for about 10 minutes.
- In another saucepan, cook the fresh sausage with a little EVO oil.
- When the sausage is cooked, start by assembling the timbale.
- Take a baking pan, grease the bottom with EVO Oil and start layering the timballo.
- Start with a first layer of potatoes and add the artichokes, sausage and smoked scamorza cheese.
- Repeat the order until you run out, remembering to end with a layer of potatoes.
- Finish with a sprinkling of cheese and a specially prepared emulsion.
- For the emulsion, pour equal amounts, in half a glass: EVO Oil, white wine and water.
- Bake for 30 minutes in a preheated, ventilated oven at 185°.