Pie Torciglioni

The origin of pasta is still debatable, according to historians it was Marco Polo who introduced in Italy but others say immunity to loa Arabs who unveiled it in the Mediterranean… What is clear is that the Italians were who have specialized in their development and have given him international fame.

I love to prepare pasta… any pasta dish that gives much play, is what is called a neutral food like rice and admits all kinds sauce and thousand and one preparation. The way of presenting that I bring you today I saw Martha Stewart.

pie torciglioni

What you will need

-500 grs of Torciglioni (I bought at Aldi)
-200 ml double cream
-150 grams of grated cheese, I put one semi – cured but you can put Parmesan or other…
-3 eggs
-100 ml whole milk
-3 or 4 sausages to our liking
-salt and oregano
-a bag of cheese mixture grated (200 grams)
-a detachable mould of 24 cm in diameter

As I have done…

First Cook the pasta for 8 minutes in salted water with a handful of salt, drain and go through cold water.

Now we have to put in the mold we greased or baking paper, to make it more easy we bow and we will put the dough to get all up to paste one standing up to fill it, when it seems that you cannot go getting between torciglioni and torciglioni and push slightly with your finger.

Cut the sausage into small pieces that can then fit us into the Torciglioni and we are getting them

In a bowl beat the eggs and add the 150 grams grated cheese, cream, milk, salt and oregano… cast it in the mold gently falling well through all the holes.

We deal above all about cheese mixture and put it in a hot oven 200 grs 15 minutes… we put it, decorate with tomato sauce and let stand for 10 minutes before removing from pan.

To make easier the unmold we passed a knife around Central the magnificent of the mould.

Serve it with tomato sauce separate so each will serve that need…