Timballo Alla Teramana

Ingredients

Preparation

For the crepes

1. In a large bowl, mix the eggs, water, flour, and salt to make a thin, smooth batter.
2. In a small non-stick frying pan, heat the vegetable oil over medium heat. Pour a small amount of batter into the pan and swirl to form a thin crepe. Cook for 20–30 seconds on each side.
3. Repeat the above steps until all the batter has been cooked. Stack the crepes and set aside until ready to use.

For the timballo

1. Preheat the oven to 400 °F.
2. Place the mini meatballs and sausage pieces on a parchment-lined baking sheet. Bake for 10 minutes. Set aside.
3. Generously oil an 8 x11-inch casserole dish. Pour in just enough of the tomato basil sauce to coat the bottom of the dish. Cover the bottom of the dish with 2 crepes. Layer with more tomato basil sauce, cooked meatballs and sausage pieces, mozzarella, and Parmesan. Repeat until the casserole dish is full (approximately six layers). Finish with a top layer of tomato basil sauce and the fresh mozzarella.
4. Reduce heat to 350 °F. Bake the timballo for 30 minutes or until bubbly and golden brown.
5. Let rest a little before cutting and serving. (The timballo can be made 1 day in advance, refrigerated, and reheated.)