Ricotta and tagliatelle timballo

1. 1

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

   60 min

2. 2

   For the timballo, preheat the oven to 190°C/170°C Fan/Gas 5. Heat the oil in a frying pan and fry the onion and garlic until soft. Add the chopped anchovies, 4 tablespoons of salted capers and the chopped, deseeded plum tomatoes; cook down to a thick sauce. If not already prepared, boil the tagliatelle in water for half the time stated on its packet and drain. Stir in the drained ricotta, grated pecorino, grated Parmesan and partially cooked tagliatelle. Spoon the mixture into the pastry-lined tin in layers, adding mozzarella and basil leaves between each pasta layer. Cover with the pastry lid and bake for 45 - 55 minutes. Cool slightly before slicing.

   55 min

   190°C

3. 3

   For the rocket salad, combine the rocket, chopped banana shallot and 50g salted capers in a bowl. Serve the salad alongside slices of timballo.

1 serving ≈ 600 g

Nutrition values are estimates. - means data is unavailable.