This timbale (timballo in Italian) tagliatelle (noodles) with peas, ham and mozzarella cheese is as good as beautiful, then you really a strategic choice in the case of dinner with many guests.
What is really positive is that it starts from virtually ready-made ingredients, and this makes it really easy to cook.

– 500 grams of tagliatelle or fettuccine (thin)
– 300 grams of peas (if you have them fresh, or even frozen are fine)
– half a chopped shallot or onion
– 200 g of mozzarella
– 100 grams of cooked ham
– 40 g butter
– Parmesan 60-80 grams
– Breadcrumbs q.s.
– Cooking cream 1 pack
– Thyme, marjoram, sage (better to add but not mandatory)
– A bit of milk

Boil (if necessary) the peas for a few minutes and then cook them in a pan with the oil and the shallot until they are cooked. Add salt and pepper and set aside.

Boil the noodles in salted water and drain al dente (1 minute less the requested by the normal cooking time). Keeping aside the cooking water (I recommend). Add quickly the butter and parmesan, if you see that is too dry, add a bit cooking water.
Place half of the noodles in a baking tray (with a shape of a donut) covered inside with a bit of butter (in my case, I didn’t add butter since I used a silicon baking tray). Stuffed with fresh mozzarella and ham slices and cover with the remaining noodles.

Cover with breadcrumbs and place in oven at 180° with the grill until the surface will become golden.

Meanwhile in a frying pan heat the cream with a sip of milk (20 ml) in order to get a smooth texture and fairly liquid. Add salt and pepper and add the chopped herbs. If it becomes too thick, add a little milk. Unmold the pie on a serving dish. In the central hole put the peas and sprinkle the noodles with flavored cream.

Nice to see … but, above all, good to eat!

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