Tagliolini Timbale with Cherry Tomato Confit

Method

1. Cut the cherry tomatoes in half and arrange them on a baking tray.
2. Season the tomatoes with salt, pepper, chili pepper, oregano, a pinch of sugar, and a drizzle of olive oil.
3. Bake the tomatoes until soft and slightly caramelized (confit).
4. Meanwhile, bring a large pot of salted water to a boil and cook the tagliolini for 1.5 minutes (al dente).
5. Drain the pasta and transfer to a large bowl. Add butter and grated Parmesan cheese, mix well. Season with pepper.
6. Remove the confit tomatoes from the oven and let cool slightly.
7. Place 4-5 confit tomatoes on the bottom of each individual timbale mold.
8. Fill each mold halfway with the dressed tagliolini, pressing down lightly.
9. Place a cherry mozzarella ball in the center of each mold.
10. Cover with the remaining tagliolini, pressing firmly to compact.
11. Bake the timballini in a preheated oven at 180°C (350°F) for about 30 minutes.
12. Remove from the oven and let cool for a minute. Unmold each timballino onto a serving plate.
13. Decorate with chili cream, fresh basil leaves, and a final grating of Parmesan cheese.