Bread and Cheese Casserole / Timballo di Pane e Formaggio
This unusual timballo uses whole wheat bread. I am particularly fond of it because it is so filling and can also double as a side dish instead of a main dish. The mixture of cheeses creates a creamy texture. Use a tomato knife to cut through the soft cheeses.
- 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 tolarge 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 was featured on Season 18 - Episode 1824.