multicolored tagliatelle with fresh sauce
Bakery products from France
translated by Italian with
Deliziona pie with brisè pasta and cauliflower.
Wash and clean the cabbage, and boil the cimentte for 15 minutes in boiling salted water. Meanwhile, beat the eggs with the cheese, salt and pepper.
Drain the cauliflower and once warmed add to the egg mixture and cheese. Roll out the dough on the baking sheet and cover brisè of slices.
Pour the mixture of cauliflower cheese and eggs in the shell brisè and bake at 180 degrees for about 20 minutes.
Let cool and serve.