Tagliatelle au Schunaider

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Tagliatelle au Schunaider

Name: Tagliatelle au Schunaider
Prep time: 30 min
Total time: 30 min
Yield: 2 null
Ingredients: 4 tablespoon Butter; 1 unit(s) Heavy cream; 2 tablespoon Creamy Cottage cheese; 100 ml Milk; 2 dessert spoon Maizena/Corn Starch; 3 unit(s) Noodles Renata 3; 200 ml Red Wine; 2 unit(s) Filet Mignon; 50 mg Bacon; 2 unit(s) President Parmesan Cheese; 150 mg Mozzarella Cheese; null to taste Skittish or Salt

Talharim na manteiga envolvido no molho de queijo com filé mignon (fatiado ou corte alto) ao molho de vinho, pequenos cubos de bacon e queijo parmesão Read more

🇧🇷Brazil

•

View in original language

(Português)

30 min(s)

2 servings

Sthywisson Dheyfsson

@sthywisson

Ingredients
Recipe

Butter4 tablespoon
Heavy cream1 unit(s)
Creamy Cottage cheese2 tablespoon
Milk100 ml
Maizena/Corn Starch2 dessert spoon
Noodles Renata 33 unit(s)
Red Wine200 ml
Filet Mignon2 unit(s)
Bacon50 mg
President Parmesan Cheese2 unit(s)
Mozzarella Cheese150 mg
Skittish or Salt to taste

In a pan put 1 (one) generous tablespoon of butter. When starting to melt the butter, put 1 (one) unit cx Heavy cream
Add 2 (two) tablespoons of Creamy Cottage cheese (Danúbio brand preferred). In an American glass add the milk mix a spoonful of cornstarch
After diluting the cornstarch in the milk, put the mixture next to the sauce (Heavy cream + cottage cheese + milk + cornstarch). Add the mozzarella and parmesan.

Red Wine Sauce
Place 1 (one) tablespoon of butter in a pan. When starting to melt the butter, add about 150ml of red wine.
The other 50ml, place in a glass and add a spoonful of cornstarch. Mix until dissolved. Afterwards, when the wine in the pan is boiling, mix it.
Stir over low heat until it thickens and reaches the point (see the bottom of the pan).

Filet mignon
Pass the fillet in the butter to the point you want.
Leave reserved for like 2 minutes, cut into slices.

Bacon
Cut the bacon into small cubes and fry until crispy. Remove the fat and reserve.

Noodles
Cook the Talharim Renata 3 in boiling water for about 5 minutes or at the point you prefer.
Remove the Talharim Renata 3 from the boiling water and let it drain (or dry it).
In a pan add 1 (one) generous tablespoon of butter, add skittish or salt to taste, and mix the already cooked Talharim Renata 3.

Assembling the dish.
Place a ladleful of cheese sauce in the middle of the dish to be served.
Add the Talharim Renata 3 already cooked and dipped in butter on top of the layer of cheese sauce already added.
Add half a ladle of cheese sauce over Talharim Renata 3.
Place the Filet Mignon (sliced or tall) on top of the second layer of cheese sauce.
Add the red wine sauce on top of the Filet Mignon.
Add the bacon cubes on top and finish with the Presidente Parmesan cheese at will.

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Tagliatelle au Schunaider

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