Ingredients:
Dried Egg Tagliatelle
12 Nests
Tomato Pasta
500g
Mixed Ground Beef and Pork
200g
Scamorza Cheese
150g
White Wine
70ml
Basil
4-5 Leaves
Native Extra Olive Beer
3 LE
Carrot
1
Celery
1 Rib
Tomato Pasta
1 Tbsp
Garlic
1 Clove
Red Onion
1/2
Salt
to taste
Pepper
to taste
Grated Parmesan Cheese
to taste
Oven-baked tagliatelle nests are a delicious and spectacular first course, perfect for a Sunday family dinner or a festive occasion. The uniqueness of this dish lies entirely in its cooking method, in which—similar to lasagna with finished dry puff pastry—the egg tagliatelle are seasoned raw after being briefly soaked in warm water, then placed directly in the oven to be seasoned 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 middle with another spoonful of sauce and diced scamorza cheese, and finally baked in a hot oven covered with aluminum foil at 180°C for about 40 minutes. Once the time is up, remove the foil from the pan and grill everything with more cheese cubes and a sprinkle of grated Parmesan: for a soft dish with a beautiful gratinated surface, ideal for serving evenly on Easter dinner.
To ensure the tagliatelle cooks properly, we recommend soaking it in warm water for a few seconds before placing it in the ovenproof dish, then thinning the sauce with a ladleful of water or hot vegetable stock. Alternatively, you can opt for tagliatelle with fresh eggs. In this case, however, you will have to skip the soaking phase and prepare a thicker, thinner sauce.
Find out how to make baked tagliatelle nests by following the step-by-step instructions and tips. If you liked this recipe, also try baked tagliatelle with leeks and gorgonzola.
Step 1
First, clean the celery, carrot, and onion and cut them into very small cubes.
Step 2
Continued on the next page
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