Pasta in crosta
Ingredienti
(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.
Preparazione
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°.Condividi
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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