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Bulgarian Pasta Dish

by | Butter, Decrease Vata, Dinner, Easy to Digest, Fall, Hard Cheese, Heart Yin Deficiency, Hot & Oily, Liver Yin Deficiency, Lubricating, Lunch, Lung Yin Deficiency, Milk, Nourishing, Recipes, Slowing, Wheat, Winter | 0 comments

Bulgarian Pasta Dish

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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Course Dinner, Pasta

Ingredients
  

  • 1 package fettuccini pasta Vata - Pitta - Kapha ++
  • 250 / 0.55 gr. / lb. butter Vata - Pitta - - Kapha ++
  • 300 / 0.66 gr. / lb. Bulgarian cheese Vata - - Pitta + Kapha ++
  • 1 / 2.11 liter / pts. milk Vata - Pitta - - Kapha +
  • 5 eggs Vata - - Pitta + Kapha +
  • 100 / 3.5 gr. / oz. sheep's milk Caciocavallo cheese Vata - - Pitta 0 Kapha ++
  • 1/4 tsp. black pepper Vata - Pitta + Kapha - -
  • 1/5 tsp. nutmeg ground (Vata - - Pitta + Kapha +)

Instructions
 

  • Cook the fettuccini in salted boiling water, for half the time written in the instructions on the package.
  • Drain the water and put the pasta back in the cooking pot, without washing in cold water.
  • Dice the butter and add to the pasta pot.
  • Grate or crumble the Bulgarian cheese into the mixture and add black pepper and nutmeg.
  • Mix gently.
  • Set aside for 30 minutes to allow the pasta to absorb the butter.
  • Heat the oven at 180 °C / 356 °F
  • Beat the eggs and the milk together.
  • Flatten the pasta in a cooking dish (Pyrex) and pour in the milk and eggs.
  • Bake for 40 minutes.
  • Take out and top with grated Caciocavallo cheese.
  • Put back in the oven for 5 minutes on grill mode, until golden.

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