Tagliatelle in crosta con salmone e brie

Crusted tagliatelle with salmon and brie 

Serves 6-8

Ingredients:

2 rotoli di pasta sfoglia

350 g di tagliatelle fresche all’uovo

🐟  150 g di salmone affumicato

🧀  250 g di brie

🫒  1 cucchiaio di olio extravergine d’oliva

🧂  sale

Ingredienti per la besciamella:

500 ml di latte

25 g di burro

25 g di farina

noce moscata q.b.

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Directions:

First prepare the béchamel: melt the butter in a saucepan and, off the heat, add the flour, stirring quickly with a whisk in order to avoid the formation of lumps. Put back on the heat until you get a golden roux. Heat the milk with the nutmeg and salt and pour a little on the roux, stirring to dissolve the lumps, then add the rest of the milk, always stirring with a whisk. Cook the béchamel until it thickens and begins to boil. 

Cut the brie into cubes and add it to the béchamel, stirring until it is completely dissolved. 

Cut the salmon into cubes and toast it for a few minutes in a pan with a spoonful of olive oil, then add it to the béchamel. 

Cook the tagliatelle in plenty of boiling salted water, drain when al dente and toss with the béchamel sauce with salmon and brie. 

Unroll the first disc of puff pastry into a 26 cm diameter hinged pan lined with baking paper and prick the bottom with the prongs of a fork. 

Pour the tagliatelle into the puff pastry shell. Cover with the second disc of puff pastry cut to the size of the pan, keeping the excess aside. Seal the edges well and with the excess cut out many stars to decorate the surface of the cake. 

Bake in the preheated oven at 180° for about 30-40 minutes.