Tagliatelle with dumplings and ham

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Tagliatelle with dumplings and ham

Tagliatelle with dumplings and ham





Ingredients
Number of people
-
6
+

450 g tagliatelle

6 poultry quenelles

175 g ham

125 g peas

Olives

20 cl of tomato paste

75 g grated gruyère cheese

120 g butter

Basil

Oregano

Rosemary

Pepper

Salt



Preparation 
TOTAL TIME: 1H10
Preparation: 30 min
Cooking time: 40 min
Step 1
Preheat the oven to 180°C (thermostat 6).
Step 2
Cook the tagliatelle in a pot of boiling salted water for 7 minutes. Drain them, then mix them with 60 g of butter.
Step 3
Poach the dumplings for 10 minutes in boiling water, drain them.
Step 4
Heat the tomato paste with basil, oregano, rosemary, salt and pepper.
Step 5
Cut the dumplings into pieces and add them to the tomato paste. Add the drained peas, diced ham and olives. Mix.
Step 6
Place the tagliatelle in an ovenproof dish and cover with the tomato sauce, then sprinkle with butter hazelnuts.
Step 7
Cover with aluminum foil and bake in the oven for 20 minutes.
Step 8
Put the oven on thermostat 9 (275°C), or at 250°C at the worst.
Step 9
Sprinkle with grated gruyère cheese and broil for 5 to 10 minutes.
I add my grain of salt

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