A tasty baked tagliatelle pie with fresh mixed mushrooms, creamy and fluid béchamel sauce and golden speck!
A dish full of flavor designed for festive meals but also for a family Sunday because baked pasta is delicious with any sauce, even simple ragù, or with meatballs, mixed melted cheeses, and seasonal vegetables sautéed in a pan!
This baked tagliatelle pie in brisée crust can also be prepared in advance and baked at the last minute, so it’s really a good recipe and a great idea for a Christmas, Easter, New Year and for a delicious buffet that’s not too complicated to make!!!
I have opened a recipe channel open to everyone and free on WhatsApp without notifications or sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
BAKED TAGLIATELLE PIE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE BAKED TAGLIATELLE PIE
- 1 roll Brisée pastry
- 500 ml Béchamel sauce
- 3.5 oz speck (diced)
- 1.1 lbs fresh mixed mushrooms (I used pleurotus, champignon, and porcini)
- 1 shallot
- 3 tbsps Parmigiano Reggiano (grated)
- to taste Parsley (chopped)
- to taste Extra virgin olive oil
- to taste salt and pepper
Tools RECIPE BAKED TAGLIATELLE PIE
#ADV
- Baking pan
- Casserole
- Colander
- Pan
Preparation RECIPE BAKED TAGLIATELLE PIE
In a pan, sauté the chopped shallot in a little extra virgin olive oil, then add the cleaned and sliced mushrooms.
Cook by adding the parsley, and when the preparation is almost done, add the diced speck and let them brown for a few minutes.
Season with salt. Line a 9-inch pan with the brisée pastry (in this article my recipe) keeping the protective parchment paper.
Meanwhile, boil the tagliatelle (I used paglia e fieno) draining them moist and al dente. Pour them into a bowl with the prepared mushroom and speck mixture and mix well.
Also add the Béchamel sauce and some of the grated parmesan, adjusting the saltiness of the fresh egg pasta filling.
Pour the baked tagliatelle into the brisée pastry shell arranging them evenly.
Spread the fresh pasta pie with the remaining cheese and bake this appetizing first course recipe in a preheated oven at 350/375°F for about 30/35 minutes or until a nice crust forms on the surface and the pastry shell is golden.
Let it cool for a few minutes then serve this baked tagliatelle pie!
Enjoy your meal!
Annalisa
Tips and notes
ALSO SEE EMILIAN ROLL
PESTO LASAGNA WITH GREEN BEANS AND POTATOES
PESTO LASAGNA WITH GREEN BEANS AND POTATOES
RETURN TO THE HOME FOR NEW AND TASTY RECIPES… Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog page on Facebook to not miss any recipe or special and comment with me on the various preparations!!! Copyright © 2018 Annalisa Altini, All rights reserved.
