Ingredients:

• 500 g of desalted and shredded dried beef;
• 1 500 g package of talharim 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 all-purpose flour;
• 1 tablespoon of butter;
• 1 chopped onion;
• 1 clove of garlic, crushed;
• 2 cups of milk;
• 1 can of heavy cream (without whey);
• ½ teaspoon of salt;
• White pepper.
  
  

Instructions for the sauce:

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

2- When the onion is translucent, add the flour and stir well for about 1 minute;

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

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

Tip: The consistency should be creamier than that of porridge. Season with salt and pepper. Add the cheese only after everything is ready. Set aside.

Preparation:

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 about 8 minutes over medium heat.

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

4- Add the onion and white sauce.

5- Bring to a boil, then add the shredded Carne Seca, salt, and black pepper, and boil for another 4 minutes.

6- Form small nests with the talharim pasta, pour the white sauce over them, and sprinkle with grated mozzarella and Carne Seca.

7- Serve hot. 

Yield: 6 servings

Prep Time: About 1 hour