Timbale of noodles with meat sauce
Instructions
FRY sliced shallots in 3 tablespoons oil.
Add the peas, mushrooms, softened in water and wrung by salt, a ladleful of boiling water and Cook, covered for about 20 minutes.
Add the pasta, stir and turn off the heat.
Melt the butter in a saucepan, add the flour and let it toast.
Pour the boiling milk wire and cook the sauce for 8 minutes at low heat.
Add salt, add the parmesan and a rub of nutmeg; heat the oven to 200 degrees.
Cook the pasta in boiling salted water; very al dente, drain and toss with the prepared sauce.
Roll out the pasta brisée in two thin sheets and use a to coat the bottom and walls of a springform to 22 cm, lined with parchment paper.
Alternate layers of pasta and sauce and cover with the second sheet; make a hole in the Middle for the steam to escape, decorated with advanced pastry and bake for 20 minutes.
Ingredients and dosing for 6 persons
- 250 g of pasta fresh tagliolini egg type
- 500 g of pectin
- 400 g of meat sauce
- 200 g of frozen peas
- 30 g of dried mushrooms
- 2 shallots
- 30 g of flour
- 30 g of butter
- 40 cl of milk
- 30 g of parmigiano
- Nutmeg
- Olive oil
- Salt