Easy Baked Tagliatelle Pasta with Fontina

This easy baked cutting pasta with a fontina recipe takes very little time to make and requires only a handful of ingredients. Perfect for last minute meals, weekdays and as a side dish with white or red meat.

A recipe from the Aosta Valley.

This baked cut with Fontina comes from the Aosta Valley (Val d’Aosta), a small mountainous region in the north -ovest Italy that borders with France and Switzerland.

Due to its mountainous ground and the cold winter climate, the food of the Aosta Valley is mainly based on abundant soups and dishes that contain meat, sausages and salami (mainly from play, beef and beef) and fresh water fish such as trout.

Potatoes, polenta, bread (often rye bread), risotto, spatzle, gnocchi and cheese are the other fundamental points! In fact, this region is famous for its cheeses, in particular Fontina which is used in many recipes like this spicy in the oven at the Gratin.

Pasta dishes from the Aosta Valley.

As with other mountainous regions of northern Italy, the pasta is not so large in the local cuisine in Val d’Aosta as it is in other parts of the Italian peninsula. However, Tagliatelle is popular as made in the rest of Italy or with other types of flour such as chestnut flour.

Probably the most popular pasta dishes in the Aosta Valley are the recipes of Valley pasta! “ALLA VALDOSTANA” is a name given to many dishes that include Fontina Cheese and often ham or mushrooms. I have recipes for both Valley Penne and Lasagna Aosta Valley, it is worth checking, both also made with Fontina.

Fontina Cheese.

Fontina was built in the Aosta Valley from 12^th Century and is traditionally produced with cow’s milk not pasteurized by a single milking. This cheese has a high fat content because it is usually made with cows milk that graze on mountain pastures full of flowers during the summer! But this is what makes it such a beautiful and perfect cheese for this cutting cooking.

The authentic Italian Fontina of the Aosta Valley is a DOP product (protected designation of origin), which means that it is certified for having been produced in the Aosta Val d’Aosta according to rigid standards. However, Fontina is also made in other countries such as Denmark, Sweden, France, Canada, Argentina and the United States.

The fontina of these countries often has a lighter flavor and a softer consistency than the Italian Dop Fontina, but in general they are also good dissolution cheeses that can be used in this baked cut recipe.

Ingredients in this baked Tagliastra recipe.

The pasta.

Tagliatelle is the choice of choice for this easy recipe, even if the fettuccine egg pasta would also work. I used homemade tagliatelle. If you want to do the same, take a look at my homemade coupon recipe.

Of course, you can use the shop purchased buckets or fresh to cut it. The dry pasta must be parboished longer than fresh pasta which requires only one minute or two. The cutting ends up cooking in the oven.

The cheese.

Italian Fontina is the star of this cottage recipe from the oven. However, you can use other types of fontina or good melting cheeses. Gruyere is the most similar to Fontina. Emmental is a delicate Swiss cheese that has a similar walnut flavor and can be used as a cooking cheese.

TALLIGIO is softer, but has a plot similar to fontina. It has a stronger aroma, but the real flavor is mild and slightly fruity. Fresh mozzarella is another alternative but it is much milder.

Parmigiano Reggiano: This recipe requires a little Parmesan (Parmesan) sprinkled on the top of the tagliatelle before cooking. You can also use another rigid cheese like Grana.

The butter.

Here in Italy, we use butter mostly not salty. If you have only salty butter, I suggest you cook the pasta without salt or with just a pinch of salt.

Step instructions step.

1) PARBOIL Your cutter in a large pot of salted water that has reached a boil until it is very al dente. It will end the cooking in the oven.

2) Cut the fontina cheese into small pieces or cubes and grate the Parmesan (Parmesan). Just grated Parmesan has a more creamy flavor and consistency than the ready -grated grated cheese. Melt the butter in a small saucepan.

3) Drain the pasta and mix it with the melted butter. Create a layer of size in an oval or rectangular plate. Cover with pieces of fontina. So create another layer of taggiatelle with more cubes of fontina at the top.

4) Add freshly ground black pepper and a sprinkling of grated Parmesan.

5) Bake in a preheated oven at about 200 ° C (390 ° F) for only 10 minutes until the upper part is slightly crunchy and golden. Serve your baked cutting paste immediately with fontina.

Serve suggestions.

If you want to add a little extra protein, cooked ham or pre -cooked bacon of bacon cubes would be a delicious addition. Add before cooking.

This oven -with fontina cuts also served with one side of tomato sauce. A delicious idea to try that adds so much flavor to the dish!

Alternatively, you can serve this dish as a side dish. It is delicious with red and white meat.

What to do with leftovers.

Like other similar Italian recipes, the cheese sauce in the spicy oven -oven paste with Fontina will begin to thicken while cooling. The heating of leftovers is the best in the microwave or even fried with a little more butter. You can keep the leftovers sealed in the fridge for a couple of days. However, I don’t recommend you freeze leftovers.

Faq

Let me know what you think.

If you make this baked tagliastra pasta with the fontina recipe, I would like to know how it ends and if you liked it. So please leave a comment here on the blog or on The Facebook page of the pasta project.

Looking forward to hearing from you!

Enjoy your meal!

PIN for later.

Some other good cutting paste dishes worthy test!

1. Tagliatelle with creamy pork fillet
2. Creamy lemon salmon tagliatelle
3. Authentic Bolognese Tagliatelle
4. Tagliatelle with chicken livers
5. Pasta with fresh peas and bacon.
6. Noodle with rabbit rague.