Ricotta and tagliatelle timballo
This is a traditional Italian dish that is midway between a pie and a lasagne.
Ingredients
For the pastry
- 200g/7oz plain flour, plus extra for dusting
- 100g/3½oz salted butter
- 2 free-range eggs, beaten
For the timballo
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 6 anchovy fillets, chopped
- 4 tbsp salted capers
- 500g/1lb 2oz plum tomatoes, chopped and seeds removed
- 300²µ/10½´Ç³ú ricotta, drained
- 50²µ/1¾´Ç³ú pecorino, grated
- 50²µ/1¾´Ç³ú Parmesan, grated
- 400g/14oz partially cooked tagliatelle (cooked for half the cooking time)
- 300²µ/10½´Ç³ú mozzarella, torn
- 1 bunch basil, leaves picked
For the rocket salad
Method
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.
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.
To make the rocket salad, combine all the ingredients in a bowl. Serve slices of the timballo alongside the rocket salad.