2 tablespoons Filippo Berio Extra Virgin Olive Oil
3 large leeks, white part only, thinly sliced (About 3 cups)
1 large whole bay leaf
1 pound thin-sliced whole wheat bread
1/2 pound Asiago cheese, thinly sliced
1/4 pound Swiss cheese, thinly sliced
1/4 pound Fontina cheese, cut into small pieces
4 to 5 large plum tomatoes, thinly sliced
Salt to taste
1/4 teaspoon ground cinnamon
Fresh ground nutmeg to taste
1 cup dry white wine
Extra virgin olive oil for drizzling
Preheat the oven to 350F.
Heat the olive oil in a sauté pan and cook the leeks with the bay leaf over medium heat until the leeks soften. Discard the bay leaf and spread the leeks in the bottom of a 9 x 1 1/2 to 3-inch deep spring form pan or use a casserole dish.
Make a single layer of bread slices on top of the leeks. Top with a layer of mixed cheese slices. Top the cheese with a layer of tomatoes. Sprinkle the layer with salt, cinnamon and nutmeg
Continue making layers of bread, cheese and tomato, and end with a bread layer. You should have six to seven layers, depending on the pan size.
Pour the wine over the casserole and drizzle the top with olive oil.
Bake uncovered for 35 to 40 minutes or until the top is browned and crusty looking. Allow the timballo to sit for 5 minutes before releasing the spring form pan or cutting into pieces if using a casserole.
This recipe is featured on show 1824, Bread and Cheese Casseroles – Timballi di Pane e Formaggio.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"