Photo Source:Tagliatelle with chanterelles #6 by Niamheen, on Flickr">
I found this recipe at quatroformaggio that inspire my senses to post it here. Really great Italian recipe to try at home.
Italian Tagliatelle Timbale with Gravy
Timbale: ingredients for 3-4 servings
• 2 Tbsp (30 g) unsalted butter (including some for greasing)
• 7 oz (200 g) pizza dough (which can be bought in specialty stores)
• Some flour (for dusting)
• 4 oz (120 g) fresh spinach
• 6 oz (170 g) Cremini mushrooms, chopped
• ½ oz (14 g) dried Porcini mushrooms, re-hydrated and chopped
• ¼ cup white wine
• 1 Tbsp (15 ml) milk
• 2 Tbsp (30 ml) heavy cream
• 4 oz (120 g) tagliatelle pasta (either fresh or dried)
• 1 egg
• ¼ cup Parmigiano Reggiano, grated
• Some salt and pepper
• Bring a large pot of water to a boil.
• Preheat the oven at 350°F (180°C).
• Grease an oven-proof dish with butter.
• In a large pan, roast the fresh mushrooms in butter for 5 min at high heat.
• Add the re-hydrated mushroom, cook for another 2 min at medium heat.
• Add the wine and allow it to boil until it evaporates.
• Cook the fresh spinach in a covered pot (without any added water) at medium heat for 5 min.
• When the spinach is ready, squeeze out as much water as possible and chop.
• Add the spinach to the pan.
• Add milk and cream, adjust salt and pepper.
• Cook the tagliatelle in plenty of salted water for 2/3 of their standard cooking time.
• Drain the tagliatelle add them to the pan. Incorporate gently.
• Roll out the dough to the thickness of 1/8 inch (3 mm).
• Line the (greased) oven proof dish with the dough.
• Spoon in the filling.
• Beat the eggs with the Parmesan. Pour the mix uniformly over the filling.
• Fold the pizza dough fully wrapping it around the filling.
• Bake for 30-40 minutes at 350°F (180°C) until the top is well browned.
Wine Gravy: ingredients for 3-4 servings
• 1 Tbsp (15 g) unsalted butter
• 1 Tbsp (15 g) all purpose flour
• ½ tsp vegetable stock extract
• 1 cup milk
• ¼ cup white wine
• Warm up the butter in a small pan at medium heat until it barely melts.
• Add the wine and the vegetable stock extract. Let it reduce.
• Add the flour, then mix until a ball of dough forms.
• Add a small amount of milk and whip until you get a creamy texture.
• Gradually add the rest of the milk, as you continue whipping.
• While stirring constantly, boil for at least 2 minutes until the mix thickens
• Pour the gravy in the bowls, then place a slice of timbale in each bowl and serve immediately.