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Capellini Torta

 

Ingredients:

Capellini cooked

Flavored breadcrumbs

Bechamel sauce (for coating pasta and topping the torta

before baking)

Parmigiano-Reggiano

Chopped Italian parsley

Fresh ricotta

1 fresh mozzarella

¼ lb chopped genoa salami

¼ lb chopped ham

¼ lb cubed aged provolone

2 eggs

 

Method:

Prepare springform pan

Spray with pan spray

Coat with flavored breadcrumbs

 

Bechamel sauce

Method:

Warm 2 cups of milk

Melt 1 stick of butter in a sauce pan

When the butter is  foaming add ½ cup of flour to make a roux.

Add hot milk and wisk till sauce is thick,then season

With salt and pepper.

 

Assembling torta

Coat ½ of your capellini with ½ of your bechamel sauce

Layer the pasta in bottom of your prepared pan.

 

Filling:

Mix cheeses eggs parsley meats all together and mix

thoroughly and place over pasta in pan.

Take the remaining pasta coated with more of the bechamel.

Save some of the bechamel for the top.

Sprinkle top with breadcrumbs and parmesan cheese.

 

Bake at  350 degrees for approx 30 minutes.

 

 

 

 

Last updated by Ellen Esposito Jun 7, 2009.

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