Imagine using already cooked tagliatelle to give life to a completely new dish: this is the idea of Peppe Guida, who proposes a pasta flan with a unique and inimitable taste.
Recipe taken from the book “Le ricette di casa mia” ed Gambero Rosso
Photo by Lido Vannucchi
Flan for 4 people
- 500 g dry noodles (those without egg)
- 1 kg peas with the pod and shelled
- ½ kg mixed minced meat (half pork half cow)
- 1 L milk
- 50 g flour
- 50 g butter/lard
- 300 g grated Parmigiano cheese
- ½ kg fiordilatte cheese
- 1 onion
- 100 g bacon, guanciale or what have you
- Mozzarella, fior di latte or what you have
- Salt
- Extra-virgin olive oil
- Bundt pan mold, butter and coat with breadcrumbs (if you like it crustier, you can use a shallower mold).
Procedure
In a saucepan put the butter and flour a little at a time, incorporate and stir until the roux is ready. Add the hot milk a little at a time, when the consistency is smooth add what is left over. Let it cook a few minutes, it should remain a tiny bit slow, not too thick.
In a saucepan brown the finely chopped onion. About halfway through cooking, add the guanciale, cut into strips.
Once it is all nicely browned add the peas, season with salt and cook, adding a little water if necessary.
In another skillet brown the ground meat, season with salt and pepper to taste.
Cook the pasta in salted water for about half the time needed. Drain well and add it to the béchamel sauce. Add the bottom with the peas and meat.
In the well-buttered mold and mashed with breadcrumbs prepare the flan, arranging the pasta in two layers, between which you will put the fiordilatte
Dust the surface with breadcrumbs and add a few knobs of butter.
Bake the flan at 170° for about half an hour.
Address
Antica Osteria Nonna Rosa
Via Privata Bonea, 4 - 80069 Vico Equense (NA)
Phone: 3343917950
Mail: info@peppeguida.com
