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Fettuccine Gratin

di Academia Barilla

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Fettuccine Gratin
55 minutes


First course

Ingredients for 4 people

2 1/2 cups flour 3 eggs 5 tablespoons + 2 teaspoons butter 12 salt-packed anchovies 1/2 cup Parmigiano Reggiano cheese
grated 1/2 cup Gruyère cheese
grated 5 1/4 ounces mozzarella White pepper to taste

Preparation 45 minutes preparation + 10 minutes cooking
1. Make a well in the flour

2. Add eggs, salt and oil and knead until smooth

3. Cover with a cotton towel or plastic wrap and set aside to rest for 30 minutes

4. Roll out dough into paper-thin sheets (less than 1/16-inch) with a rolling pin or pasta machine

5. Dust with flour and fold dough on itself several times

6. With a knife cut into 1/4-inch strips

7. Lay the fettuccine out, without overlapping, on a lightly floured cotton towel and let them dry

8. Rinse, bone and fillet anchovies

9. Cut mozzarella into cubes

10. Melt half of the butter in a pan over low heat, add half of the anchovies and cook until dissolved, stirring with a wooden spoon

11. Boil fettuccine in plenty of water for 5 minutes

12. Do not add salt to the water, because the anchovy sauce is rather salty

13. Drain and toss with anchovy sauce, half of the grated Parmigiano and half of the grated Gruyère cheese

14. Butter a shallow ovenproof baking dish and pour in a generous half of the dressed fettuccine

15. Arrange mozzarella, remaining six anchovies and a dash of white pepper on top

16. Cover with the remaining fettuccine, heaping them up in the middle

17. Sprinkle with remaining grated Gruyère cheese and Parmigiano, and dot with butter

18. Cook in a preheated 350°F oven for about 10 minutes until golden crunchy

19. Serve very hot