Serves: 3
I know blue cheese is an acquired taste but this baked version of tagliatelle with the depth of flavours has a subtle taste of blue cheese and is delicious. I served with my baguettes so we can do what all Italian’s do when they eat pasta, clean our plate.
Ingredients
350 grams tagliatelle
Cooking spray
1 tbsp olive oil
1 pound ground pork
Garlic salt or salt and pepper to taste
2 tbsp olive oil
½ cup chopped onion
2 tbsp flour
1 ½ cups veggie broth
1 cup heavy cream
½ cup blue cheese, crumbled
2 tablespoons dried chives
1 cup shredded mozzarella
Directions
Preheat oven 350ºF and spray a 7 × 9 inch baking dish with cooking spray
Cook tagliatelle in salted water until al dente (firm not mushy)
Using a skillet heat 1 tbsp oil, brown pork and season to taste
Transfer pork to colander and strain out fat
Heat 2 tbsp olive oil in the same skillet and sauté onion, cook until softened
Stir in flour and cook for 1 minute
Slowly stir in broth and bring to a boil
Pour in cream and mix well. Stir in blue cheese. Bring to a boil then turn down heat and for 2-3 minutes.
Return pork to skillet and mix well, then stir in chives
Strain tagliatelle and return to the pot. Pour in cheese mixture and blend well
Pour mixture into baking dish and cover
Bake until it is hot and bubbly about 15-20 minutes
Uncover and sprinkle with mozzarella and broil until golden on top
Let sit five minutes then serve with a few slices of bread
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