Souffle with pasta in the oven with OLYMPOS heavy cream & OLYMPOS cheeses

Souffle with pasta in the oven with OLYMPOS heavy cream & OLYMPOS cheeses

60
8
salty salty
INGRENDIENTS
  • 200 gr. bacon in pieces
  • 5 tbsp. olive oil (2tbsp. +3tbsp.)
  • 500 gr. white mushrooms
  • pepper
  • 100 gr. (75 gr. + 25 gr.) OLYMPOS gruyere
  • 100 gr. (75 gr.+ 25gr.) OLYMPOS traditional cheese
  • 300 gr. OLYMPOS heavy cream 20%
  • 2 medium eggs
  • 200 gr. OLYMPOS feta cheese 20%
  • 1 tbsp. thyme
  • 500 gr. colorful tagliatelles, boiled, drained and stirred with 2 tbsp. olive oil, so they will not stick with each other
PRODUCT
feta-packshot-gallery-0
Feta Cheese PDO
Feta Cheese PDO
graviera-packshot-gallery-0
Graviera cheese
Graviera cheese
xoriatiko-skliro-tiri-packshot-gallery-0
Hard cheese Choriatiko
Hard cheese Choriatiko
krema-galaktos-20-packshot-gallery-0
Dairy cream 20% fat
Dairy cream 20% fat
METHOD
  1. Preheat the oven to 180° C in fan mode.
  2. Chop the bacon and put it with 2 tbsp. olive oil in a hot frying pan on medium heat.
  3. Sauté for 3-4 minutes until it gets a nice colour.
  4. When it’s ready, remove it from the fire and leave it aside.
  5. Cut the mushrooms into thin slices of 2mm and put them in the frying pan with 3 tbsp. olive oil.
  6. Salt and pepper and sauté for 5-10 minutes until they poor all their liquids and get a golden color.
  7. When they are ready, remove them from the stove and leave them aside.
  8. Then, grant the gruyère and the traditional cheese.
  9. Put the 75 grams. gruyère and the 75 gr. traditional cheese in a very large bowl, so that it fits the pasta, too.
  10. Add the heavy cream, the eggs, salt and pepper.
  11. Cut the feta cheese with our hands in small pieces and add it to the bowl with the rest of the ingredients.
  12. Finally, add the thyme and stir slightly with a hand whip.
  13. Add the mushrooms, the bacon, the tagliatelles to the bowl and stir well the ingredients.
  14. Empty the bowl in a 30*35cm fireproof pan and spread the ingredients evenly on the whole surface.
  15. Sprinkle on top with the rest of the gruyere and the traditional cheese, that you have grated and cover the pan with aluminum foil.
  16. Cook in the oven for 20 minutes.
  17. Take out from the oven, remove the aluminum foil and cook for another 10-20 minutes until browning.

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