Grilled peppers and potato timbale




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Grilled peppers and potatoes timbale
  • 4%
    87,9 kcal
  • 0%
    0,79 g
  • 7%
    6,09 g
  • 3%
    8,12 g
  • 0%
    0,168 g

    Preparation time

    0:05 min

    Cooking time

    0:55 min




    serves 4


  • Approx 170g Zero Olio® Garden Scent Grilled Peppers
  • 200 g new potatoes
  • Ponti balsamic vinegar of Modena I.G.P., aged 3 years
  • salt
  • >> Our wine pick:
  • Astraio Viognier Maremma Toscana DOC


  1. Boil the new potatoes in their skins in a loads of salted water. 

  2. Mash the potatoes. 

  3. Put the mashed potatoes in an oiled mould, creating layers with the Zero Olio® Garden Scent Grilled Peppers.

  4. Put the timbale in the oven at 200° for 15 minutes. 

  5. Serve it with some drops of Aceto Balsamico di Modena I.G.P. Ponti Aged 3 years.

Chef's tip

If you like you can add some savoury cheese (e.g. Auricchio piccante) in between the layers.


Serving suggestion

This timbale is ideal served with roast meat or, as a one pot dish, with a green leafy salad. 


Wine selection

Astraio Viognier Maremma Toscana DOC or Oltrepò Pavese DOC Italian Riesling


Family tip

This recipe turns out delicious with the Ponti garden scent sundried tomatoes too - give it a try!

Dish history

Potato timbales are always the perfect solution if you want to create a savoury, filling all-in-one dish or side dish. In this recipe the starchy potato meets the delicate, yet flavourful, Ponti grilled peppers! Let your imagination run wild and create your own versions of the recipe by adding your favourite spices (mint? rosemary? thyme? black pepper?) and some cheese, if you like. Easy to cook, delicious to eat: the ideal dish for a pleasant evening with family and friends!


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