It must have happened to you at least once to make a little more pasta dough than actually needed, and after cooking and seasoning you find yourself with a dish full of untouched tagliatelle. What to do to avoid serving them reheated? I fix this by adding béchamel sauce, Parmesan, a few pats of butter, and into the oven to gratin. The Leftover Tagliatelle Gratin will be ready to return to the table with a fresh new look!
Other recipes
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 256.74 (Kcal)
- Carbohydrates 13.61 (g) of which sugars 6.15 (g)
- Proteins 7.65 (g)
- Fat 19.52 (g) of which saturated 12.54 (g)of which unsaturated 6.97 (g)
- Fibers 1.36 (g)
- Sodium 627.76 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
350 grams of Tagliatelle with meat ragù left over.
- 2 cups milk
- 3 tbsps butter
- 1/3 cup flour
- 1 tsp fine salt
- 1 pinch nutmeg
- 1 oz Parmigiano Reggiano DOP
- 1.5 tbsps butter
Tools
- Food Scale
- Saucepan 9.5 inches
- Whisk
- Baking Dish 12.6 x 7.9 inches
Steps
Pour the milk into a saucepan and bring to a near boil. Meanwhile, melt the butter over low heat in a small pot and as soon as it melts and foams (the water it contains thus evaporates), remove from the heat and add the flour all at once, stirring quickly with a whisk to avoid forming lumps. Return to the heat and continue cooking until the roux turns golden. Pour the roux into the boiling milk, stirring constantly with the whisk until the sauce thickens and starts to boil. Leave on the heat for another 5 minutes, stirring constantly. Add salt and grate nutmeg.
Pour half of the béchamel sauce into the dish where we put the tagliatelle and mix. Transfer to the baking dish, add the remaining béchamel, sprinkle with grated Parmesan, and scatter small pats of butter here and there. Bake at 400–425 degrees Fahrenheit on grill mode and gratin until nice and browned.
