![multicolored tagliatelle with fresh sauce multicolored tagliatelle with fresh sauce](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1490217803/orywi29gtd8joo7bgefr.jpg)
multicolored tagliatelle with fresh sauce
starters from Italy
Pie with artichoke and asiago biscuit sesame
Pie with artichoke and asiago biscuit sesame
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Soft and delicate, freshly baked is the right dish for your starters
Wash and clean the vegetables, then cut: In a saucepan, heat three tablespoons of oil with the shallots, carrot and celery, fry lightly and add the artichokes and potatoes covering of water.
Cook until to absorb all the water: salt, pepper and season with thyme, then with the help of the mill will get a soft puree and devoid of the most hard filaments of the artichokes.
Prepare the sauce by heating the butter with the flour over high heat, stirring constantly stir in the milk, and once even thickened Parmesan and a pinch of salt.
Mix the puree with the sauce and the egg: corregggiere the flavors with salt and thyme. Grease 6 cups aluminum and fill them with the mixture, bake at 170 for 25-30 minutes.
With a glass or a pastry rings derived from brisè circles of dough, brush with a little milk and sprinkle the biscuits with pepper, Parmesan and black sesame seeds.
Bake the cookies for 10 minutes at 200 to static oven. Serve patties inverting the cups in the pot, complete with plenty of asiago flakes and a biscuit with sesame seeds.