Crown of pasta primavera in phyllo
Instructions
First prepare in a pan a roux by melting the butter and by joining then the flour.
Join the previously heated milk roux and stir until you get a soft and smooth béchamel sauce rather herbal medicines at the end, with salt and pepper.
Braise the onion in a pan with a little oil, then add the bietolina and let it cook for a few seconds.
In another pan stew with paprika oil and diced carrots of the same size.
Meanwhile cut the cheese into cubes, and Bacon into strips.
Fry the bacon in another small pot, so it's pretty crusty.
Grease well a mold of aluminum bun with melted butter, and covered with multiple overlapping sheets of Phyllo Dough (at least 2 or 3, because they are quite thin), having previously brushed one by one with the butter.
Join the béchamel sauce ready cheese cubes and sauteed bietolina and mix well.
Boil for 3 minutes the tagliolini, so keep them quite al dente.
Drain the pasta and toss with the crispy bacon, braised vegetables and béchamel sauce.
Sprinkle with the grated cheese, pour seasoned spaghetti and fold inwards the sheets of phyllo dough and overflowed.
Bake at 180 degrees for about 20 minutes.
Once cooked, unmold and serve the Crown, contornandola with other cubes of sauteed peppers and carrot.
Note: usually the phyllo dough is frozen; Since it is a type of dough that dries out very easily in contact with air, it is critical during use keep it always covered with a damp cloth.
Ingredients and dosing for 4 persons
- 250 g of pasta noodles egg dry type
- 500 g of bietolina novella cut thin into strips
- 1 diced carrot
- == 1 red pepper, diced
- 1 chopped fresh onions
- 150 g of thick sliced bacon
- 150 g of brie cheese
- 80 cl of milk
- 25 G = = 00 Flour
- 25 g of butter
- 2 tablespoons of grated parmesan cheese
- 1 pack of phyllo sheets
- Olive oil extra virgin
- Ground green pepper
- Salt
- For buttering the mold:
- 1 walnut butter