Pasta in crosta
Ingredients
(per 4 persone)300 g di PENNE rigate bio n. 31
500 g di passata pomodoro
1 cipolla
Olive nere sgusciate
200 g di besciamella
Origano
Capperi
Vino bianco
Acciughe
Burro
Sale e pepe
Pasta brisé (2 dischi rotondi)
Olio e.v.o.
Preparation
Soffriggete la cipolla tritata finemente in olio e.v.o. (3 cucchiai). Sfumate con mezzo bicchiere di vino, disfate 3 acciughe sott’olio nel soffritto, unite passata di pomodoro, capperi, origano e lasciate insaporire per 10 minuti. Aggiungete pepe e correggete di sale se necessario. In una teglia per torte apribile posizionate uno strato di pasta brisé sul fondo, coprendo anche i bordi. Cuocete la pasta al dente (8 minuti) e conditela con la salsa di pomodoro. Mettetela nella teglia per torte dentro la pasta brisé e aggiungete la besciamella, distribuendo su tutta la superficie. Mettete qualche fiocco di burro e chiudete con un altro strato di pasta brisé forato centralmente con uno stampino. Mettete in forno per 30 minuti a 180°.Share
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
