Ingredients
Dry egg tagliatelle
12 Nester
Tomato paste
500 gr
Mixed minced meat (beef and pork)
200 gr
Scamorza
150 gr
White wine
70 ml
Basil
4-5 leaves
Extra virgin olive oil
3 THE
carrot
1
Saddlery
1 Coast
Tomato concentrate
1 tablespoon
Garlic
1 clove
Red onion
1/2
Salt
taste good
Pfeffer
taste good
Grated Parmesan cheese
taste good
Baked tagliatelle nests are a delicious and spectacular first course, perfect for a Sunday family meal or a festive occasion. The peculiarity of the dish lies entirely in the cooking method, which – similar to the lasagne with the ready-made dry puff pastry – involves seasoning the egg tagliatelle raw, after having been briefly soaked in warm water, and then going straight into the oven with the chosen seasoning.
Here the pasta nests are placed in a baking dish on a generous layer of homemade meat sauce, then filled in the center with another spoonful of sauce and diced scamorza and finally cooked in the hot oven, covered with aluminum foil, at 180 ° C, for about 40 minutes.
Once the time is up, remove the paper from the pan and cook everything in grill mode with more cheese cubes and a pinch of grated Parmesan: for a chewy dish with a nice gratin on the surface, ideal to bring to the table even on the day of Easter.
To ensure that the tagliatelle cooks properly, we recommend that you soak it in warm water for a few seconds before placing it in the baking dish and then dilute the sauce with a ladle of water or hot vegetable stock.
Alternatively, you can opt for tagliatelle with fresh eggs, but in this case you will have to skip the soaking phase and prepare a thicker and thinner sauce.
Find out how to prepare baked tagliatelle nests by following the step-by-step instructions and advice. If you liked this recipe, also try the baked tagliatelle with leek and gorgonzola.
How to prepare baked tagliatelle nests
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