Ricotta and tagliatelle timballo

1. 1

   To make the pastry, rub the flour and butter together in a bowl. Add the eggs and enough water (a few tablespoons) to bring the dough together. Wrap in cling film and chill in the fridge for 1 hour. Roll out the dough on a lightly floured work surface and line a 30cm/12in springform cake tin with the dough. Use the leftover pastry to roll out a lid.

2. 2

   To make the timballo, preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a frying pan and fry the onion and garlic until soft. Add the anchovies, capers and tomatoes and cook down to a thick sauce consistency. Add the ricotta, pecorino, Parmesan and tagliatelle. Spoon this mixture in layers into the lined tin with a layer of mozzarella and basil leaves between each layer of pasta mixture. Cover with the pastry lid and bake for 45-55 minutes. Leave to cool slightly before slicing.

3. 3

   To make the rocket salad, combine all the ingredients in a bowl. Serve slices of the timballo alongside the rocket salad.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.