This straightforward oven baked tagliatelle pasta with Fontina recipe takes little or no time to make and requires only a handful of elements. Excellent for final minute meals, busy weeknights and as a facet dish with white or purple meat.
A recipe from the Aosta Valley.
This tacky baked tagliatelle with Fontina comes from the Aosta Valley (Val D’Aosta), a small mountainous area in Northwest Italy that borders with France and Switzerland.
Due to its mountainous terrain and chilly winter local weather, the meals of the Aosta Valley is especially based mostly on hearty soups and filling dishes containing meat, sausages and salumi (principally from recreation, pork and beef) and freshwater fish resembling trout.
Potatoes, polenta, bread (typically rye bread), risotto, spaetzle, gnocchi and cheese are the opposite primary staples! Actually, this area is known for its cheeses, significantly Fontina which is utilized in a lot of recipes like this baked tagliatelle al gratin.
Pasta dishes from the Aosta Valley.
As with different mountainous Northern Italian areas, pasta is just not as massive part of the native delicacies in Val d’Aosta as it’s in different components of the Italian peninsula. Nonetheless, tagliatelle is standard both as made in the remainder of Italy, or with different sorts of flour like chestnut flour.
Most likely the preferred pasta dishes from the Aosta Valley are pasta alla valdostana recipes! ‘Alla Valdostana’ is a reputation given to many dishes that embody Fontina cheese and sometimes ham or mushrooms. I’ve recipes for each penne alla Valdostana and lasagna Valdostana value trying out, each additionally made with Fontina.
Fontina cheese.
Fontina has been made within the Aosta Valley for the reason that 12th century and is historically produced with unpasteurized cow’s milk from a single milking. This cheese has a excessive fats content material as a result of it’s normally made with milk from cows that are grazing on flower-filled mountain pastures throughout the summer time! However that’s what makes it such an awesome melting cheese and excellent for this tagliatelle bake.
Genuine Italian Fontina from the Aosta Valley is a DOP product (Protected Designation of Origin), that means it’s licensed to have been produced within the Val d’Aosta in accordance with strict rules. Nonetheless, Fontina can be made in different international locations resembling Denmark, Sweden, France, Canada, Argentina and the USA.
The Fontina from these international locations typically has a milder taste and softer texture than Italian Fontina DOP however generally they’re additionally good melting cheeses which can be utilized on this baked tagliatelle recipe.
Components on this baked tagliatelle recipe.
The pasta.
Tagliatelle is the pasta of selection for this straightforward recipe, though fettuccine egg noodles would work as properly. I used do-it-yourself tagliatelle. If you need to do the identical, do try my do-it-yourself tagliatelle recipe.
In fact, you need to use retailer purchased dried, or recent tagliatelle. The dried pasta will have to be parboiled longer than the recent pasta which solely takes a minute or two. The tagliatelle finishes cooking within the oven.
The cheese.
Italian Fontina is the star of this oven-baked tagliatelle recipe. Nonetheless, you need to use different sorts of Fontina or good melting cheeses. Gruyere is essentially the most much like Fontina. Emmental is a light swiss cheese that has the same nutty taste and can be utilized as a cooking cheese.
Tallegio is softer, however has the same texture to Fontina. It has a stronger aroma, however the precise taste is gentle & barely fruity. Recent mozzarella is one other different however it’s a lot milder.
Parmigiano Reggiano: This recipe requires somewhat little bit of Parmigiano (parmesan cheese) sprinkled on the highest of the tagliatelle earlier than baking. It’s also possible to use one other exhausting cheese like Grana.
The butter.
Right here in Italy, we use principally unsalted butter. Should you solely have salted butter, I counsel cooking the pasta with out salt or with only a pinch of salt.
Step by Step directions.
1)Parboil your tagliatelle in a big pot of salted water that has come to a boil till it’s very al dente. It should end cooking within the oven.
2) Lower the Fontina cheese into small items or cubes and grate the Parmigiano (parmesan cheese). Freshly grated Parmigiano has a creamier style and texture than prepared grated cheese. Soften the butter in a small saucepan.
3) Drain the pasta and blend it with the melted butter. Make a layer of tagliatelle in an oval or rectangular oven dish. Cowl with items of Fontina. Then make one other layer of tagliatelle with extra cubes of Fontina on high.
4) Add freshly floor black pepper and a sprinkling of grated Parmigiano.
5) Bake in a preheated oven at about 200°c (390°F) for simply 10 minutes till the highest is barely crispy and browned. Serve your baked tagliatelle pasta with Fontina instantly.
Serving strategies.
If you wish to add some additional protein, cooked ham or precooked bacon of pancetta cubes can be a scrumptious addition. Add earlier than baking.
This baked tagliatelle with Fontina can be served with a facet of tomato sauce. A scrumptious must-try concept which provides a lot taste to the dish!
Alternatively, you may serve this dish as a facet dish. It’s scrumptious with each purple meat and white.
What to do with leftovers.
Like different comparable Italian recipes, the cheese sauce in leftover baked tagliatelle pasta with Fontina will begin to thicken because it cools. Reheating the leftovers is finest within the microwave and even fried with some extra butter. You’ll be able to maintain the leftovers sealed within the fridge for a few days. Nonetheless, I don’t advocate freezing the leftovers.
FAQs
When made with Italian Fontina DOP and Parmigiano Reggiano, this recipe isn’t vegetarian as each cheeses include animal rennet. Nonetheless, there are variations of vegetarian Fontina and parmesan which you need to use to make this tagliatelle bake vegetarian pleasant.
Sure, this recipe could be made with a variety of good melting cheeses, for instance Gruyere or Emmental.
Let me know what you assume.
Should you make this baked tagliatelle pasta with Fontina recipe, I’d love to listen to the way it seems and should you preferred it. So, please depart a remark right here on the weblog or on The Pasta Mission Fb web page.
Wanting ahead to listening to from you!
Buon appetito!
Pin for later.
Another actually good tagliatelle pasta dishes value attempting!
- Tagliatelle with creamy pork tenderloin
- Creamy lemon salmon tagliatelle
- Genuine tagliatelle Bolognese
- Tagliatelle with hen livers
- Pasta with recent peas and pancetta.
- Tagliatelle with rabbit ragu.
Straightforward Baked Tagliatelle Pasta with Fontina Cheese.
This straightforward oven baked tagliatelle with fontina takes little or no time to make and requires simply 3 primary elements elements. Excellent for final minute meals, busy weeknights and as a facet dish with white or purple meat.
Tools
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1 giant pot to cook dinner pasta
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1 oven dish to bake pasta
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1 giant bowl to combine cooked pasta and butter collectively.
Components
- 1 pound tagliatelle recent, dried or do-it-yourself
- 9 ounces Fontina cheese or Gruyere or Emmental
- 2 ounces butter unsalted
- 2 ounces Parmigiano Reggiano or vegetarian parmesan.
Directions
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Parboil your tagliatelle in a big pot of boiling salted water till it’s very al dente. It should end cooking within the oven. Recent pasta solely takes a minute or two.
-
Lower the Fontina cheese into small items or cubes and grate the Parmigiano (parmesan cheese). Freshly grated Parmigiano has a creamier style and texture than prepared grated cheese. Soften the butter in a small saucepan.
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Drain the pasta and blend it with the melted butter in a big bowl. Make a layer of tagliatelle in an oval or rectangular oven dish. Cowl with items of Fontina. Then make one other layer of tagliatelle with extra cubes of Fontina on high.
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Add freshly floor black pepper and a very good sprinkling of grated Parmigiano.
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Bake in a preheated oven at about 200°c (390°F) for simply 10 minutes till the highest is barely crispy and browned. Serve your baked tagliatelle instantly.
Stop your display from going darkish
Notes
The cheese sauce in any leftover baked tagliatelle with Fontina will begin to thicken because it cools. Reheating the leftovers is finest within the microwave and even fried with some extra butter.
If you wish to add some extra protein, cooked ham or precooked bacon or pancetta cubes can be a scrumptious addition. Add earlier than baking.
Diet
Energy: 841kcalCarbohydrates: 82gProtein: 38gFats: 40gSaturated Fats: 23gPolyunsaturated Fats: 3gMonounsaturated Fats: 11gTrans Fats: 1gLdl cholesterol: 209mgSodium: 852mgPotassium: 334mgFiber: 4gSugar: 3gVitamin A: 1118IUCalcium: 562mgIron: 2mg
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