Crown Of Spring Tagliolini In Phyllo Dough

Preparation:

Preparation: First, prepare a roux in a saucepan by melting the butter and then adding the flour. Add the previously heated milk to the roux and mix until a rather fluid and soft béchamel is obtained, correcting it at the end with salt and pepper. Braise the spring onion in a pan with a drizzle of oil, then add the chard and cook for a few moments. In another pan, braise the pepper and carrot cut into cubes of the same size with some oil. In the meantime, cut the cheese into cubes and the bacon into strips. Brown the bacon in another saucepan, so as to make it rather crunchy. Grease an aluminum donut mold well with melted butter, and cover it with several overlapping sheets of phyllo dough (at least 2 or 3, since they are quite thin), having previously brushed them one by one with butter. Add the cubes of cheese and the sautéed chard to the ready béchamel and mix well. Boil the tagliolini for 3 minutes, in order to keep them al dente. Drain the tagliolini and dress them with the crispy bacon, the braised vegetables and the béchamel sauce. Sprinkle the mold with the grated cheese, pour in the seasoned tagliolini and fold any overflowing sheets of phyllo dough inwards. Bake at 180 degrees for about 20 minutes. Once cooked, unmold and serve the crown, garnishing it as desired with other diced sautéed peppers and carrots. Note: phyllo dough is usually found frozen; since it is a type of pasta that dries very easily in contact with the air, it is essential to always keep it covered during use, perhaps with a damp cloth.