Vol-au-vent with Tagliatelle
Instructions
Keep warm the vol au vent.
Sauté the shallots in oil and butter, add the crumbled tuna, then the cream and turn down the heat.
Boil the noodles and seasoning them with tuna sauce, vodka, parsley and pepper.
Stir, pour in vol au vent and serve.
Ingredients and dosing for 4 persons
- 1 vol-au-vent of 25 cm in diameter
- 240 g of tuna
- 400 g of type pasta tagliatelle all'uovo
- 200 g of cooking cream
- == 1 finely chopped shallot
- 30 g of butter
- 2 tablespoons of olive oil
- 1 tablespoon of chopped parsley
- 2 tablespoons of vodka
- Salt
- Pepper