Monmouthshire-style Torta di Tagliatelle

Ingredients

In this Monmouthshire-style adaptation of Torta di Tagliatelle, we incorporate Welsh cheese and leeks to infuse the dish with the flavors of Monmouthshire. The original Italian version typically uses Parmesan cheese and does not include leeks. This adaptation adds a unique twist to the dish, creating a fusion of Italian and Welsh culinary traditions. We alse have the original recipe for Torta di tagliatelle, so you can check it out.

• 400g (14 oz) tagliatelle pasta 400g (14 oz) tagliatelle pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 leeks, thinly sliced 2 leeks, thinly sliced
• 200g (7 oz) Welsh cheese, grated 200g (7 oz) Welsh cheese, grated
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 3 eggs 3 eggs
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the sliced leeks and sauté until softened.
4. 4.
   In a mixing bowl, whisk together the grated Welsh cheese, heavy cream, eggs, nutmeg, salt, and pepper.
5. 5.
   Grease a round baking dish and layer half of the cooked tagliatelle on the bottom.
6. 6.
   Spread half of the sautéed leeks over the pasta layer, followed by half of the cheese mixture.
7. 7.
   Repeat the layers with the remaining tagliatelle, leeks, and cheese mixture.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden and the center is set.
9. 9.
   Allow the torta to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Welsh cheese — Opt for a mature or sharp variety of Welsh cheese to enhance the flavor of the dish.
• Leeks — Make sure to thoroughly clean the leeks before slicing to remove any dirt or grit.

Tips & Tricks

• For added flavor, sprinkle some grated Welsh cheese on top of the torta before baking.
• Serve the torta with a side of fresh salad greens dressed with a light vinaigrette to balance the richness of the dish.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated in the oven for a few minutes.

Serving advice

Serve the Monmouthshire-style Torta di Tagliatelle as a main course accompanied by a side salad and crusty bread.

Presentation advice

Garnish the torta with a sprinkle of fresh chopped parsley or chives to add a pop of color and freshness to the presentation.