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Ricotta and tagliatelle timballo

 

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

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
  • 300g/10½oz ricotta, drained
  • 50g/1¾oz pecorino, grated
  • 50g/1¾oz Parmesan, grated
  • 400g/14oz partially cooked tagliatelle (cooked for half the cooking time)
  • 300g/10½oz mozzarella, torn
  • 1 bunch basil, leaves picked

For the rocket salad

  • 60g/2¼oz rocket
  • 1 banana shallot, chopped
  • 50g/1¾oz salted capers

Method

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

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