TAGLIATELLE TIMBALE WITH ZUCCHINI, CARROTS AND CHERRY TOMATOES IN PARMESAN CREAM

INGREDIENTS

• 240 g Egg Tagliatelle
• 100 g Courgettes
• 100 g Carrots
• 100 g Tomato pachino
• 10 g Butter
• 100 g Parmesan cheese
• 100 g Milk
• 10 g Parsley
• 30 g Extra virgin olive oil
• 40 g Grated parmesan cheese
• 4 Sheets of filo dough
• 2 g Pepper
• 2 g Salt

PREPARATION

1. 1.Grease 4 aluminum molds and line them with ceramic filo pastry.
2. 2.Cook the Tagliatelle for half of their cooking time, drain and cool in a pan with a drizzle of extra virgin olive oil.
3. 3.Sear the zucchini and carrots in a pan with oil, add salt and pepper and cook for about 4 minutes, add the tomatoes, cook another 3 minutes and remove from the heat.
4. 4.Melt the Parmesan in the milk, seasoning with salt and pepper.
5. 5.Dress the Tagliatelle with tomato, zucchini and carrot sauce, fill the molds, sprinkle with the grated Parmesan cheese and place in the oven at 180° for 5 minutes. Spread a veil of Parmesan cream and turn the mold in the center garnishing with chopped parsley.