Anti-waste recipe – Tagliatelle Pie
Ingredients for the shortcrust pastry
- 8,8 oz white flour
- 1 egg
- 2,8 oz sugar
- 7 tablespoons of sunflower seed oil or 4 oz melted butter
- 1 teaspoon baking powder
- Salt
Ingredients for the filling
- 7 oz tagliatelle pasta
- 2 eggs
- 5 oz almonds
- 3,5 oz candied fruit
- 3,5 oz sugar
- 1 lemon zest
- 1 small glass of almond liqueur
- Butter
- Brown sugar
Shortcrust pastry Directions
Break the egg into a bowl, add the sugar, oil or melted butter, baking powder and flour (a little at a time). Mix all the ingredients. When the dough starts to take shape, move it onto a floured surface and continue to knead it with your hands. When the dough is smooth and homogeneous, form a loaf and set it aside.
Filling Directions
Cut the candied fruit and almonds into coarse pieces (you can also use a mixer). Put them in a bowl, add the sugar, the lemon zest, the eggs, the liqueur and the cooked tagliatelle. Mix all the ingredients.
Baking
Roll out the shortcrust pastry with a rolling pin, give it a rectangular shape and place it in our Smoothwall aluminium tray. Leave the edges high enough. Then, pour the tagliatelle, add 4/5 flakes of butter over the entire surface and sprinkle with a couple of tablespoons of brown sugar. Bake in a preheated oven at 356° F for about 40 minutes. Let it cool and, if you like, add some icing sugar before serving your Tagliatelle Pie.
