How to Make Tagliatelle Pie Recipe with Tomato Sauce?
Peel the artichokes. Leave 10 cm of stem, cut it in half and transfer it to lemon water. Remove the celery stalks and cut them into julienne. Cut the artichokes in half and chop them finely.
Transfer the finely chopped artichokes and julienned celery stalks to a lidded pan. Add half a tea glass of vinegar, 1 glass of water, 4 tablespoons of olive oil, a pinch of salt, black pepper and 2 cloves of peeled garlic to the pan and cook over medium heat for 20 minutes with the lid of the pan closed. Cook. Remove the garlic, cover the pan and put it in a separate place.
For the sauce, in a separate pot, sauté the finely chopped onion with 1 tablespoon of olive oil for 3 minutes. Peel the tomatoes, cut them into large cubes and add them to the onion. Then add 1 glass of water, salt and parsley to taste. Butter a 23 cm diameter springform cake mold, cover it with baking paper and butter it again.
Crumble the breadsticks and spread them on the sides and bottom. Boil the pasta until al dente and drain. Transfer the pasta to the pan in which you cooked the vegetables. Then add the tomato sauce and mix.
In a separate pan, sauté the diced ham with olive oil and bay leaf and transfer it into the pasta. Season with Parmesan. Transfer the pasta mixture into the mold. Crumble goat cheese on top. Bake in a preheated 180 degree oven for 30 minutes. Put it on a serving plate and serve hot.
