When the temperatures begin to drop and the air fills with autumn scents, the timballo di scrippelle emerges as a perfect dish to warm family evenings. This rich and hearty Abruzzese specialty consists of thin scrippelle, a kind of crepe, filled with a rich mixture of beef and vegetables, all enveloped in a flavorful tomato sauce. The preparation of the scrippelle is a true art: flour is mixed with eggs and water, creating a batter that, once cooked in the pan, becomes light and delicate, capable of enclosing the flavors of the filling without being heavy. The slow cooking of the sauce, enriched with onions, carrots, and celery, allows the flavors to blend perfectly, making each bite an enveloping experience. This dish lends itself to various regional variations, with some families loving to enrich it with fresh artichokes or cheese, thus adding a personal and unique touch. Traditionally served during Sunday lunches or festive occasions, the timballo di scrippelle is ideal for a dinner among friends, accompanied by a good Abruzzese red wine. Each portion represents a meeting between tradition and innovation, where the richness of the ingredients merges into a harmony of flavors, making this dish a true symbol of Abruzzese cuisine.

For the scrippelle: mix eggs and flour, diluting them with a glass of water for each egg; grease the pan with a little lard (or oil) and let it drain for a moment; pour the batter with a ladle and cook the scrippelle one at a time over low heat. For the sauce: in a container, prepare the sauce with tomatoes, aromatic vegetables, and the whole onion (to be removed at the end of cooking), the minced meat, and oil, seasoning appropriately with salt. For the timballo: arrange the scrippelle on the baking dish (greased or not, as preferred), allowing them to hang over the edges; create a layer with the sauce, one with artichokes (or peas or spinach or mushrooms), one with diced scamorza cheese, one with pieces of hard-boiled egg, and a sprinkle of cheese to taste; brush with a mixture of beaten egg, cheese, salt, and milk; continue layering until the ingredients are used up, setting aside two scrippelle; fold the overhanging edges of the baking dish and cover the timballo with the two remaining scrippelle and small knobs of butter; place in a preheated oven at moderate heat (180°C) and bake for about 90 minutes.