Great as a dessert or main dish

People :

4

Preparation time :

1 h 30

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 150 g linguini Afeltra
  • 500 ml of milk
  • 1 vanilla pod
  • The rind of an organic lemon
  • 70 g brown sugar
  • 250 g cottage cheese
  • 2 organic eggs
  • 1 sheet of puff pastry
  • Half a cup of halved hazelnuts, chopped almonds and raisins.
Preparation
  1. Cook the linguine in plenty of boiling water for 6 minutes. Strain.
  2. Place milk in a saucepan with the open vanilla pod, the lemon rind and a tablespoon of sugar. Bring to the boil, remove from heat and allow to infuse for 5 minutes. Then strain through a Chinois strainer to remove the solids, and return to saucepan. Bring to the boil and pour in the cooked linguini. Leave for a couple of minutes, or until the pasta is well done and strain.
  3. In a separate bowl, blend the cheese with the eggs and remaining sugar. Add the linguine, mixing gently.
  4. Soak the dried fruit mixture.
  5. Preheat oven to 180 º C.
  6. Line a pie dish, 24 cm in diameter, with the pastry dough and pour in the filling.
  7. Bake for 45-50 minutes, until crust is golden brown. 10 minutes before the cooking time is up, sprinkle on the nut mixture and finish baking.
  8. Remove, let cool and serve.

Additional information

People :

4

Preparation time :

1 h 30

Difficulty:

Media