Tagliatelle Pie with Saffron and Shrimps

Ingredients for cooking

250 gr green tagliatelle
300 gr shrimps
100 gr leek
½ glass of vegetable broth
2 saffron bags
40 gr grated parmesan
150 ml Hoplà for whipping and cooking sugarless
Evo oil
Salt, black pepper
Parsley

Preparation

Mince and sweat the leek. Add half glass of vegetable broth, salt and pepper. Boil to reduce the half of the broth, add shrimps and cook for 3 minutes more. Season with saffron and remove from the heat (save some shrimps for the final decoration).

Once cold, add the cheese and the Hoplà for whipping and cooking sugarless.

Boil the pasta in salty water, drain it al dente and add the sauce and a spoon of minced parsley. Place the tagliatelle in an oiled mould and bake at 180° for 15-20 minutes.

Decorate with shrimps and parsley before serving.

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