I hope not to become monotonous ... but here comes one more recipe Sergio Barzetti, "simple but not trivial!" Only that the preparation time is long, but if you can arrange, at the bottom it will not take more than an hour excluding the baking of course!
 
Good Sunday to all!
 
 

Tart noodles, peas, ham with herbs

Ingredients for pasta brisa:
 
250 g flour "00"
 
125 g of butter
 
Salt-pepper white
 
70 g of cold water Carbonated
 
A bunch of parsley
 
 
 
Procedure:
 
We put the parsley in the blender, add water and frulliamo. Pour the water into the flour flavored with parsley and combine the butter. We work on everything quickly until the mixture is smooth and homogeneous. We can also knead in a mixer. We cover with plastic wrap and let rest in the fridge. We can also do it the day before.
 
 
 
Ingredients for the filling:
 
400 g of egg noodles
 
200 g cooked ham
 
200 g fresh peas
 
1/2 liter of milk heated
 
Two bunches of herb (watercress / arugula / basil), finely chopped
 
160 g of fresh goat cheese
 
200 g of grated Parmesan cheese
 
One tablespoon of cornstarch
 
2 bay leaves

Sale

 

 

Procedure:
 

We put water on the fire to cook the noodles, meanwhile prepare the sauce. Dissolve the starch in a little water and merge it to the heated milk, put on the fire and just begins to thicken join the herb choice, goat cheese

    and Parmesan. Remove from heat taking care of all the ingredients mix well.

 

As soon as the water boils, let us go, we put the bay leaves and peas. Let cook for about three minutes (if they are frozen in a little more and as soon as you join the boil and noodles. We remove the water noodles and peas,    we remove the bay leaves and add 2/3 of the sauce. 

Roll out the pastry crust (not thin) into the pan, making sure to get it out from the edges. We have over half of the noodles, coat it with the ham and finish with the remaining noodles. We cover with the remaining sauce and richiudiamo the edges.

 

Bake at 180 ° -200 ° for about 40-45 minutes. Let the tart rest for about 10 minutes, serve. 

 


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