Pastel de tallarines is a comforting and flavourful baked dish that showcases the culinary creativity of Peru. It features layers of tender paste, bathed in a rich and creamy sauce made with milk, cheese, and eggs. It is a beloved and traditional comfort food from Arequipa, perfect for sharing with family and friends as a hearty meal or as a side dish.
Ingredients:
- 1 kg of spaghetti or your favorite pasta (approximately 2 lbs)
- 2 cups of evaporated milk
- 8 eggs
- 350 g of shredded cheese (it could be fresh cheese, mozzarella, Havarti, Monterrey Jack or similar)
- 125 g of salted butter (approximately 1/4 lb)
- Salt
- 1 teaspoon of anise seeds
Preparation:
Cook the pasta in boiling water with some salt, drain it and reserve. Preheat the oven to 180C (350F). Grease a large casserole with some of the butter. Put a layer of pasta in the casserole and then cover it with some shredded cheese and small pieces of butter, repeat this process once or twice until you use all the pasta and cheese. Whisk the eggs, add the milk and salt to taste and pour over the whole pasta. Sprinkle the anise on top. Put the casserole in the oven and bake until golden, approximately for 45 minutes.
Cut it as a cake and serve it with llatan hot sauce as a main dish or a side dish for a steak, fried lamb or roasted lamb.
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