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Mozzarella and Ham Pasta Tatin
An original take on the Italian savory tart, made with pasta nests, a basil‑infused tomato sauce, melting mozzarella and country ham. The dish is baked in the oven, first covered to retain moisture, then topped with cheese for a rich and comforting result.
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Cost Breakdown
Critical Success Points
- • Drain the mozzarella properly to collect its liquid.
- • Cover the dish with the damp parchment paper then the foil to retain moisture.
- • Check doneness by inserting a knife tip into the pasta; it should be tender.
Safety Warnings
- • Handle the oven with gloves to avoid burns.
- • Be careful of hot steam when removing the aluminum foil.
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