Tagliatelle tart in shortcrust pastry with white ragù and peas
Preparation
15 minutes
Cooking
90 minutes
Portions
2
Difficulty
Average
Ingredients
- Tagliatelle 200 gr
- Chopped celery, carrot, onion
- Minced pork 300 gr
- Fresh or frozen peas 100 gr
- Eggs 2
- White wine 50 ml
- Parmesan cheese 60 g
- 2 rolls of shortcrust pastry
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Sauté the chopped celery, carrot, and onion in extra virgin olive oil, add the ground pork, season well, deglaze with white wine, cover with water or vegetable broth, and cook for 1 hour. Add the peas during the last 5 minutes of cooking.
Cook the tagliatelle, season with parmesan, a beaten egg and half of the ragù.
Place the shortcrust pastry in a tart pan, add half of the tagliatelle, cover with the ragù, and close with the remaining tagliatelle. Cut strips from the second roll of shortcrust pastry, arrange the strips of pastry crisscrossing over the tart, and brush with beaten egg.
Bake at 180 degrees for 30 minutes.