Cauliflower and potato cream
21 recipes
Pasticcio delicious with Tortiglioni
ingredients
servings
6
Tortiglioni, pasta
500 grams
Smoked pork belly
200 grams
Extra virgin olive oil
3 spoons
Shallots
1 unit
Full fat milk
200 grams
Butter
20 grams
Type 00 wheat flour
20 grams
Iodized salt
1 pinch
Vegetable broth
1 cup
Butter
15 grams
Type 00 wheat flour
15 grams
UHT cooking cream
100 grams
Parmigiano cheese
20 grams
Iodized salt
1 pinch
Nutmeg
to taste
first courses from Italy
Pasticcio delicious with Tortiglioni
Pasticcio delicious with Tortiglioni
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The delicious pie with rope moldings, white sauce, cream and bacon is a dish that will leave your guests speechless, because its delicate and enveloping taste will not leave room for comments. The novelty lies in the preparation of two sauces: a white sauce and velvety. To counter the delicate taste of both, the delicious pie is enriched with crispy bacon sauteed. The final gratin dish makes the pleasant to the eye and delicious to the palate.
preparation
step 1
First, prepare the bechamel, putting 50 grams of butter to melt in a saucepan and 500 ml of milk to heat in a pot.
step 2
When the butter is melted, add 50 grams of rain flour is mixed in order to avoid lumps. Put on the heat and let it brown. You will get the so-called roux.
step 3
Pour the roux into the hot milk and cook, stirring with a whisk, for about ten minutes, should not be too thick! Season with salt and add the nutmeg.
step 4
For the cream, melt the butter in a saucepan, add the flour and, stirring constantly, let the mixture takes on the slightly golden color, as before, we made the roux.
step 5
Off the heat, add the warm broth, at once, and stir quickly with a whisk. Return the pan over the heat and never stop turning, you take consistency to the sauce.
step 6
At this moment, let it cook for about ten minutes, stirring often. When cooked, finished the soup with a pinch of grated nutmeg, Parmesan cheese, egg yolk and cream, with salt.
step 7
While cooking the soup, you can boil water and drop our rope moldings. During cooking, gently fry the chopped shallots and diced bacon.
step 8
A cooking of the pasta is completed, drain, season with the béchamel, disponetene half in a pan, pour over the bacon and cover with the remaining dough.
step 9
Pour over pasta the soup, making sure the arrivals sauce well everywhere. Sprinkle with Parmesan cheese and bake at 180 ° for 20 minutes, taking care that not too darken the surface.
step 10
Remove from the oven and serve hot!
