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Ingredients for 4 people
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- 2 1/2 cups flour 3 eggs 5 tablespoons + 2 teaspoons butter 12 salt-packed anchovies 1/2 cup Parmigiano Reggiano cheese
- grated 1/2 cup Gruyère cheese
- grated 5 1/4 ounces mozzarella White pepper to taste
Le Ricette
Fettuccine Gratin
di Academia Barilla
PREPARATION TIME
55 min
55 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
Ingredients for 4 people
2 1/2 cups flour 3 eggs 5 tablespoons + 2 teaspoons butter 12 salt-packed anchovies 1/2 cup Parmigiano Reggiano cheese
grated 1/2 cup Gruyère cheese
grated 5 1/4 ounces mozzarella White pepper to taste
Ingredients
Preparation 45 minutes preparation + 10 minutes cooking
Make a well in the flour. Add eggs, salt and oil and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 30 minutes.
Roll out dough into paper-thin sheets (less than 1/16-inch) with a rolling pin or pasta machine. Dust with flour and fold dough on itself several times.
With a knife cut into 1/4-inch strips. Lay the fettuccine out, without overlapping, on a lightly floured cotton towel and let them dry. Rinse, bone and fillet anchovies.
Cut mozzarella into cubes. Melt half of the butter in a pan over low heat, add half of the anchovies and cook until dissolved, stirring with a wooden spoon.
Boil fettuccine in plenty of water for 5 minutes. Do not add salt to the water, because the anchovy sauce is rather salty.
Drain and toss with anchovy sauce, half of the grated Parmigiano and half of the grated Gruyère cheese.
Butter a shallow ovenproof baking dish and pour in a generous half of the dressed fettuccine.
Arrange mozzarella, remaining six anchovies and a dash of white pepper on top.
Cover with the remaining fettuccine, heaping them up in the middle. Sprinkle with remaining grated Gruyère cheese and Parmigiano, and dot with butter.
Cook in a preheated 350°F oven for about 10 minutes until golden crunchy. Serve very hot.
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