This simple 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 aspect dish with white or crimson 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 principally based mostly on hearty soups and filling dishes containing meat, sausages and salumi (principally from recreation, pork and beef) and freshwater fish akin to trout.
Potatoes, polenta, bread (typically rye bread), risotto, spaetzle, gnocchi and cheese are the opposite essential staples! In actual fact, this area is legendary 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 will not be as large part of the native delicacies in Val d’Aosta as it’s in different elements of the Italian peninsula. Nevertheless, tagliatelle is in style both as made in the remainder of Italy, or with different kinds of flour like chestnut flour.
In all probability the preferred pasta dishes from the Aosta Valley are pasta alla valdostana recipes! ‘Alla Valdostana’ is a reputation given to many dishes that embrace Fontina cheese and infrequently ham or mushrooms. I’ve recipes for each penne alla Valdostana and lasagna Valdostana value testing, 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 often made with milk from cows that are grazing on flower-filled mountain pastures in the course of the summer time! However that’s what makes it such an ideal melting cheese and ideal 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 based on strict rules. Nevertheless, Fontina can be made in different nations akin to Denmark, Sweden, France, Canada, Argentina and the USA.
The Fontina from these nations 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.
Substances on this baked tagliatelle recipe.
The pasta.
Tagliatelle is the pasta of selection for this simple recipe, though fettuccine egg noodles would work as nicely. I used selfmade tagliatelle. If you need to do the identical, do take a look at my selfmade tagliatelle recipe.
In fact, you should use retailer purchased dried, or recent tagliatelle. The dried pasta will must 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. Nevertheless, you should use different kinds of Fontina or good melting cheeses. Gruyere is probably the most just like Fontina. Emmental is a gentle 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 delicate & barely fruity. Contemporary mozzarella is one other different however it’s a lot milder.
Parmigiano Reggiano: This recipe requires just a little little bit of Parmigiano (parmesan cheese) sprinkled on the highest of the tagliatelle earlier than baking. You can even use one other laborious cheese like Grana.
The butter.
Right here in Italy, we use principally unsalted butter. If you happen to solely have salted butter, I recommend 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’s going to end cooking within the oven.
2) Reduce 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 solutions.
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 aspect of tomato sauce. A scrumptious must-try thought which provides a lot taste to the dish!
Alternatively, you’ll be able to serve this dish as a aspect dish. It’s scrumptious with each crimson meat and white.
What to do with leftovers.
Like different related Italian recipes, the cheese sauce in leftover baked tagliatelle pasta with Fontina will begin to thicken because it cools. Reheating the leftovers is greatest within the microwave and even fried with some extra butter. You may preserve the leftovers sealed within the fridge for a few days. Nevertheless, I don’t suggest freezing the leftovers.
FAQs
When made with Italian Fontina DOP and Parmigiano Reggiano, this recipe isn’t vegetarian as each cheeses comprise animal rennet. Nevertheless, there are variations of vegetarian Fontina and parmesan which you should use to make this tagliatelle bake vegetarian pleasant.
Sure, this recipe may be made with numerous good melting cheeses, for instance Gruyere or Emmental.
Let me know what you assume.
If you happen to make this baked tagliatelle pasta with Fontina recipe, I’d love to listen to the way it seems and when you appreciated it. So, please go away a remark right here on the weblog or on The Pasta Venture Fb web page.
Trying ahead to listening to from you!
Buon appetito!
Pin for later.
Another actually good tagliatelle pasta dishes value making an attempt!
- 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 simple oven baked tagliatelle with fontina takes little or no time to make and requires simply 3 essential elements elements. Excellent for final minute meals, busy weeknights and as a aspect dish with white or crimson 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.
Substances
- 1 pound tagliatelle recent, dried or selfmade
- 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’s going to end cooking within the oven. Contemporary pasta solely takes a minute or two.
-
Reduce 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.
-
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.
-
Add freshly floor black pepper and 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.
Forestall 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 greatest 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.
Vitamin
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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