Ricotta and tagliatelle timballo recipe
 This is a traditional Italian dish that is midway between a pie and a lasagne. 200g/7oz plain flour, plus extra for dusting100g/3½oz salted butter2 free-range eggs, beaten 200g/7oz plain flour, plus extra for dusting 100g/3½oz salted butter 2 free-range eggs, beaten 1 tbsp olive oil1 onion, diced2 garlic cloves, minced6 anchovy fillets, chopped4 tbsp salted capers500g/1lb 2oz plum tomatoes, chopped and seeds removed300g/10½oz ricotta, drained50g/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 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 60g/2¼oz rocket1 banana shallot, chopped50g/1¾oz salted capers 60g/2¼oz rocket 1 banana shallot, chopped 50g/1¾oz salted capers 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. 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 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 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. To make the rocket salad, combine all the ingredients in a bowl. Serve slices of the timballo alongside the rocket salad.