Timbal de pasta rellena

Prepare the speck sauce: in a pan, sauté the garlic clove in extra virgin olive oil until golden.

Add the speck cut into cubes or strips and brown for a few minutes.

Add the tomato puree and cook with the lid on for about 20-30 minutes. Season with salt and pepper.

Cook the pasta in plenty of boiling salted water for only half the cooking time indicated on the package. Turn off the heat and leave it in the boiling water for another 2 minutes, then drain and transfer it to a platter. Add a drizzle of oil or a little butter and toss gently. This will prevent the giant pasta from sticking together. Let the pasta cool.

Prepare the filling: In a bowl, mix together the ricotta, diced provola, Parmesan, and a few ladles of sauce. Season with salt and pepper. The consistency should be creamy, but not too runny. Transfer the filling to a piping bag.

Prepare the filo pastry shell: Layer 5 sheets of filo pastry on top of each other, brushing each one with water or oil as needed. Do not brush the top of the last filo pastry sheet.

Assemble the timbale: Transfer the sheets of phyllo dough to a baking pan and gently shape them according to the pan's contours. If the edges of the phyllo dough are higher than the pan, leave them hanging; they'll be folded over at the end to decorate the timbale.

Spread a couple of ladles of sauce on the bottom.

Arrange the cooled Gigantoni vertically in the pan and fill them using a piping bag. Distribute any remaining filling (if any) and a little sauce between each Gigantoni, trying not to get too much of the tops of the Gigantoni so they're clearly visible.

Fold the edges of the filo pastry and brush them with a little oil.

Bake the timbale in a preheated oven at 190° for about 30 minutes or until golden brown.