Materials
- 3 medium tomatoes
- 350 g tagliatelle pasta
- 150 g veal ham
- 100 g low salt goat cheese
- 60 g plain rusk
- 30 grams of parmesan cheese
- 3 artichokes
- 2 celery stalks
- 1 medium onion
- 1 lemon
- Parsley
- Garlic
- Wine vinegar
- Salt
- Leave of Daphne
- Butter
- Olive oil
- Black pepper
How To Make Tagliatelle Pie With Tomato Sauce?
- Extract the artichokes. Leave 10 cm of stem and cut it in half and transfer it to the lemon water. Remove celery stalks and cut julienne. Cut the artichokes in half and chop finely.
- Transfer the finely chopped artichokes and julienne 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 garlic with a shell to the pan, and cover the pan with the lid closed for 20 minutes. Cook. Take out the garlic, close the lid of the pan and take it to a separate place.
- For the sauce, sauté the finely chopped onion with 1 tablespoon of olive oil for 3 minutes in a separate pot. Peel the skins of 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 tin, cover with baking paper and butter again.
- Crumble the breadcrumbs and spread them on the sides and bottom. Boil the pasta to the teeth and drain it. Transfer the pasta to the pan where 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 into the pasta. Sweeten with Parmesan. Transfer the pasta mixture into the mold. Crumble the goat cheese on it. Bake in a preheated 180 degree oven for 30 minutes. Transfer to a serving plate and serve hot.
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