5 from 24 votes
Tagliolini Baked in Broth (Bassotti)
Tagliolini baked in broth (bassotti) is a very old recipe from Romagna. Once upon a time, this dish was made in the embers of the kitchen hearth with pork bone stock. Today, of course, Italians make it in the oven and usually with beef or chicken stock.
Prep Time
10 mins
Cook Time
25 mins
Servings:
4
Calories:
524 kcal
Course:
Main Course, Snacks
Cuisine:
Mediterranean, Italian
Ingredients
- 300 g tagliolini pasta (10oz) fresh
- 1 Lt beef broth 2 pints) see below, or chicken broth
- 60 g butter (¼ cup) melted
- 50 g parmigiano reggiano (2oz) grated
- breadcrumbs as required
For the beef broth
- 2 beef shank you can also use stewing steak or other cuts. Cooking time may vary, cross cuts
- 2 beef bones meaty
- 2 carrot washed and cut into chunks
- 2 celery washed and cut into large pieces, stalks
- 1 onion peeled and cut into quarters
- 1 handful parsley washed, fresh
- salt for pasta and for broth
Instructions
Make the beef broth
- To prepare the meat broth, start by preparing the vegetables. Wash the carrots and celery. Then cut the carrots into chunks and the celery into large pieces as well. Peel the onion and cut it into quarters. Wash the parsley. Put all the vegetables into a large pan with the parsley.
- Add the beef shank cross cuts and bones to the pan, plus a generous pinch of salt. Cover the meat with 3 liters of water and cook it over a medium-high heat for about 2 hours, until the broth is reduced by about half.
- During this time it will probably be necessary to skim off any fat that comes to the surface. When it is ready the broth will be thicker and reduced. If you think you need more liquid add some more water. Now you need to filter off about 1 liter of the broth to use for the pasta.
Cup of Yum
Cook the pasta and then make the bassotti
- Parboil the pasta in boiling salted water. Fresh pasta really only needs blanching. You could do this in the filtered broth if you prefer!
- Grease a baking dish with butter and make an even layer of par-boiled tagliolini. Sprinkle with Parmigiano and melted butter and dust with breadcrumbs. Bake until the top is browned slightly. Remove the pan from the oven and pour in enough broth to cover the pasta, then return the dish to the oven and bake at 160 degrees C until all the liquid has evaporated.
- Remove from the oven. Let the pasta sit for 5 minutes and then cut the bassotti into squares and serve.
Nutrition Information
Calories
524kcal
(26%)
Carbohydrates
62g
(21%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
61mg
(20%)
Sodium
359mg
(15%)
Potassium
528mg
(11%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5662IU
(113%)
Vitamin C
5mg
(6%)
Calcium
196mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 524
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 62g | 21% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 359mg | 15% |
| Potassium | 528mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5662IU | 113% |
| Vitamin C | 5mg | 6% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.