Tagliatelle timbale with courgettes, carrots and cherry tomatoes in Parmesan cream
250 grams of Barilla Egg Tagliatelle
2 courgettes into strips
2 carrots cut into strips
100 g Pachino peeled and cut into strips
10 g of butter for the molds
100 g of Parmigiano Reggiano
100 g of milk
2 tablespoons of chopped parsley
2 tablespoons of extra virgin olive oil
30 g of grated Parmesan cheese
1 roll of Filo dough
pepper as needed.
Salt to taste.
Grease 4 aluminum molds and line them with ceramic filo pastry.
Cook the Tagliatelle for half of their cooking time, drain and cool in a pan with a drizzle of extra virgin olive oil.
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.
Melt the Parmesan in the milk, seasoning with salt and pepper.
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.