Ingredients For the crumble
- 100 g flour
- 80 g butter
- 50 g Parmigiano Reggiano Dop
- 10 g extra virgin olive oil
Ingredients For pasta
- 1 L milk
- 600 g bell-shaped pasta
- 300 g Tropea onion peeled
- 250 g taleggio
- 50 g cornstarch
- sugar
- salt
- pepper
For the recipe of the aubergine bells, mix the butter, grated Parmesan, flour and oil. Spread the mixture into a baking pan lined with baking paper and cook in a ventilated oven at 190 ° C for about 15 minutes.
FOR THE PASTA: Cut the onion into thin slices, add salt and let it rest in a colander for 15 minutes, then wash it, dry it and place it on a baking sheet lined with parchment paper. Sprinkle with 1 tablespoon of sugar and dry in the oven at 120 ° C for 1 hour. Dilute the cornstarch in 200 g of milk. Heat the rest of the milk with a little salt and pepper, then pour the milk with the cornstarch, mix well with the whisk, cook until it boils, add the taleggio cheese into pieces and let it melt to obtain a cream.
Bring the water to the boil for the pasta, add salt and boil the bells. Drain al dente and season with the taleggio cream. Pour into a baking dish and bake at 220 ° C for about 10 minutes, take it out of the oven and serve with the onion and the crumble.
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