* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the sauce for the pasta. Heat the butter in a saucepan until it melts. Add the flour and mix continuously with a whisk so that it won't stick to the bottom. Add the milk gradually and mix continuously to prevent clotting until it becomes a light and liquid sauce. Add the salt and pepper, mix and set aside.
- Step 2: Prepare the pasta. Put the tagliatelle in salted boiling water, stir and cook for 5-6 minutes. Drain, rinse with plenty of cold water, drizzle with the olive oil, mix and set aside.
- Step 3: Prepare the sauce for the topping. Place the evaporated milk, the yoghurt, the eggs, some salt and pepper, the nutmeg and half of the gruyère cheese, in a bowl. Mix very well and set aside.
- Step 4: Prepare the pasta pie. Butter a round ovenproof dish. Spread the 1/3 of the tagliatelle on the base of the dish, sprinkle with half of the quantity of the cheese, pork, sun-dried tomatoes and spread half of the cream made with the fresh milk. Follow the same procedure and finish with a layer of tagliatelle. Spread the yoghurt sauce on top, sprinkle with the rest of the gruyère and bake in preheated oven at 180°C for 35-40 minutes, until the cheese melts and the pie gets a nice even colour.
- Step 5: Remove the pasta pie from the oven and set aside for 20 minutes until the cheese and the sauce sets. Serve warm.
Ingredient List
- 3tbsp all-purpose flour**83tbsp butter
- 150g feta cheese (grated)
- 150g melichloro cheese (grated)
- 150g gruyere cheese (grated)
- 150g smoked pork with oregano
- 15 sun-dried tomatoes with olive oil & herbs (finely chopped)
- 1 can of evaporated milk
- 200g strained yoghurt
- 100g gruyere cheese
- salt
- ground black pepper
- 1/4tsp ground nutmeg
- 500g curly tagliatelle with eggs and milk
- 3tbsp extra virgin olive oil
- 1L fresh milk