Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Baked Tagliatelle with Amazing Capriccio Goat Cheese
· 4 servings
Preheat the oven
Preheat your oven to 200°C. On my AEG oven I used the "hot air with steam" setting, since it produces lovely juicy dishes with a crispy crust – in this case, on the surface of the baked pasta.
Cook the pasta
Cook the fresh tagliatelle in salted water. Since they're fresh, they'll be ready in just a minute or two. Drain the cooked pasta, but set aside a cup of the water it was cooked in.
Season it up
Tip the tagliatelle back into the pot you cooked them in. Add the butter and oregano, along with the mascarpone and grated capriccio cheese. Stir in the finely grated boiled potatoes. Season with a pinch of nutmeg, and add salt and pepper if needed.
Melt the cheese
Mix everything together and put the pot back on a low heat. Add the pasta water and stir until the cheese has melted.
Prepare the topping
Meanwhile, grate the Gran Moravia cheese and mix it with the breadcrumbs.
Bake it off
Transfer the mixture into a baking dish, sprinkle over the Gran Moravia and breadcrumb topping, and bake in the preheated oven for 15 minutes. After the first 10 minutes, you can turn up the heat and let the top turn golden for the final 5 minutes.