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Recipes

First Course, Video Recipes

DIFFICULTY

25 min

Tagliatelle timbale with Gorgonzola PDO béchamel

Ingredients

  • 500 g cooked fresh-egg tagliatelle
  • 1 knob butter
  • 100 g strips of speck
  • to taste evo oil, salt , pepper , marjoram

 

  • for the béchamel sauce:
  • 1 lt milk
  • 100 g butter
  • 100 g plain flour
  • 100 g Gorgonzola PDO

 

to taste:

  • nutmeg
  • salt

Preparation

  1. Prepare the béchamel sauce by melting the butter in a saucepan over a low heat, add the flour and stir with a whisk until smooth.
  2. Pour in the milk, stirring thoroughly. Add a pinch of salt and grated nutmeg and cook over a gentle heat until creamy.
  3. Add the Gorgonzola PDO and allow it to melt. Set to one side.
  4. Brown the bacon in a frying pan. Transfer the pasta to an ovenproof dish greased with butter and dress with the béchamel sauce and crispy bacon, then garnish with Gorgonzola PDO, pepper and marjoram.
  5. Bake in the oven at 180°C for 10 minutes, until golden.