How to make a timbale of fusilli, a recipe to be made using a puff pastry, with the addition of caciocavallo cheese and green olives with ragu sauce.

Ingredients for 4 portions

- 200 gr tomato puree

- 250 gr of fusilli

- 100 gr pitted green olives

- 100 gr of caciocavallo

- 1 onion

- 1 carrot

- 1 celery heart

- 2 tablespoons extra virgin olive oil

- 400 gr ground pork

- 1 bay leaf

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- 1 puff pastry disc of 230 gr

- salt

How to make a fusilli timbale

Chop the onion together with the carrot and celery heart, then put the beaten meat to brown in a pan with hot oil. As soon as the vegetables begin to dry, add the meat and let it flavor over high heat, stirring constantly until it is completely toasted.

Add the bay leaf, tomato puree and half a glass of water, salt and turn, then cook the sauce for 30 minutes, stirring periodically so as not to stick.

Simultaneously cook the fusilli in boiling salted water, drain when they are still al dente and season with the ragù, the sliced ​​olives and the caciocavallo flakes.

Unroll the puff pastry disk and place it, together with its baking paper, in a cake tin about 25 cm in diameter, pour the fusilli into the ragù sauce, spreading them well.

Put the timbale with meat sauce in the preheated oven at 200 ° C, calculating 20 minutes of cooking, then take it out of the oven and let it cool, finally place in a cake dish and serve.