Ingredients:

• 500g of desalted and shredded dried beef;
• 1 package (500g) of tagliatelle pasta;
• 1 tablespoon of oil;
• 2 tablespoons of olive oil;
• 1 cup of chopped onions;
• ½ tablespoon of salt;
• 1 pinch of black pepper;
• 4 tablespoons of grated mozzarella cheese.

Ingredients for the white sauce:

• 1 tablespoon of wheat flour;
• 1 tablespoon of butter;
• 1 chopped onion;
• 1 crushed garlic clove;
• 2 cups of milk;
• 1 can of cream (without whey);
• ½ teaspoon of salt;
• White pepper.

Sauce Preparation Method:

1 - Over medium heat, sauté the onion and garlic in butter;

2 - When the onion is translucent, add the wheat flour and mix well for approximately 1 minute;

3 - Remove from heat and continue stirring until all lumps of flour disappear;

4 - Return the pan to medium heat and gradually add the milk, stirring constantly, until you obtain the desired consistency.

Tip: the consistency should be creamier than a porridge. Season with salt and pepper. Only after everything is ready, add the cheese. Set aside.

Preparation Method:

1 - Cook the dried beef in a pressure cooker for about 20 minutes, let it cool slightly, and shred it with a fork.

2 - Cook the pasta in boiling water for approximately 8 minutes over medium heat.

3 - In another pan, heat the oil and olive oil.

4 - Add the onion and white sauce.

5 - Bring to a boil and add the shredded dried beef, salt, and pepper. Boil for another 4 minutes.

6 - Make small nests with the tagliatelle pasta, pour the white sauce over them, and sprinkle with grated mozzarella and dried beef.

7 - Serve hot. 

Yield: 6 servings

Preparation Time: Approximately 1 hour