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Ingredients
- Basic Fresh Egg Pasta (see recipe)
- 1 c. dry white wine from the Veneto
- 1/2 x onion roughly minced
- 2 x bay leaves Salt to taste Freshly-grnd black pepper to taste
- 2 x sole fillets - (8 ounce ea)
- 1/2 lb medium shrimp - (16/20 size)
- 2 1/2 c. lowfat milk
- 1/2 c. unsalted butter
- 3 Tbsp. flour
- 1/4 c. finely-minced Italian parsley
- 1/2 c. toasted bread crumbs
Directions
- Preheat the oven to 375 degrees.
- Prepare the Basic Fresh Egg Pasta dough according to the recipe and roll out to the thinnest setting on a pasta rolling machine. Cut the sheets into 1/4-inch thick strips, dust with semolina flour and set aside, covered with a damp kitchen towel, till ready to use.
- In a 12- to 14-inch saute/fry pan, combine the wine, onion, bay leaves, and a healthy pinch of salt and pepper and cook over high heat till the wine boils. Add in the sole and shrimp. Reduce to a simmer and cook for 5 min. Strain out the solids, reserving them, and return the liquid to the pan. Add in the lowfat milk and bring to a simmer.
- Once the fish and shrimp are cold sufficient to handle, cut the shrimp into 3 pcs each and the fish into strips. Set aside.
- In a heavy-bottomed saucepan, heat half of the butter till it is melted. Add in the flour and whisk it in for 30 seconds. Remove the saucepan from the heat and whisk in the lowfat milk and wine mix. Return the pan to the heat and bring to a boil over low heat. Cook over low heat for 15 to 20 min. Fold in the parsley and bread crumbs and season with salt and pepper, to taste. Remove from heat and set aside.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the tagliatelle in the boiling water till tender yet al dente, about 2 min. Drain the pasta and, in a large bowl, dress it with 1/3 of the fish sauce.
- In a shallow casserole which has been greased with a little of the remaining butter, place half the dressed pasta, and top it with the cooked fish and shrimp. Spoon a little bit of the sauce over the seafood and top with the remaining pasta. Cover the top with the remaining pasta.
- Heat the remaining butter in a small pan on the stovetop and pour it over the top of the casserole. Bake for 20 min, then let rest for 5 min before serving.
- This recipe yields 4 servings.
- Description: "(Pasticcio Di Tagliatelle E Sogliola)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 457 | |
| Calories from Fat 231 | 51% |
| Total Fat 26.29g | 33% |
| Saturated Fat 15.91g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 259mg | 11% |
| Potassium 469mg | 13% |
| Total Carbs 25.32g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.82g | 7% |
| Protein 19.59g | 31% |
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