The timbale of chicory is a typical dish of the Italian regional culinary tradition, especially in Molise. To prepare it you have to start with the ceaning of the chicory, removing the tough outer leaves, wash well and boil in salted water. Drain it and squeeze accurately to avoid that during the subsequent baking releases water.


Grease a baking sheet with oil (if you prefer you can play with baking paper to be greased with oil), put a layer on the bottom of chicory homogeneous, above this layer, place the smoked cheese sliced​​, on top of these put another layer on top of the vegetables and chicory chopped tomatoes and slices of ham. Cover with a final layer of chicory. Conclude sprinkling the surface with a layer of grated cheese (pecorino or parmesan cheese or a mix of the two).


Pour over the beaten eggs and a dash of olive oil. Bake in a preheated oven at 180 ° -200 ° C for about 30 minutes or for as long as necessary so that it forms a golden crust. Once cooked let it rest a few minutes and then serve. It 'great eaten hot with melted scamorza but also at room temperature is very very tasty!

The chicory is often the less loved among  vegetables for its slightly bitter taste. In this characteristic timbale of chicory, this vegetable blends with the taste of smoked cheese and pecorin who, with his crisp crust, gives that gives the pie a plus!

A portion of timbale of chicory provides about 210 kcal. It 'a good source of calcium, potassium, phosphorus, copper and zinc as well as vitamin B2, B12, C, E and retinol. The energy that brings you to 34% from protein, 62% from fat and 4% from carbohydrates.