Zillertal Layered Pasta with TOBIO ORGANIC Fusilli (Lectin-Free)
A modern, lectin-free interpretation of traditional Zillertal layered pasta. Instead of wheat ribbon noodles, TOBIO ORGANIC Fusilli made from Pregel Organic Millet are used. The characteristic layers of cheese, cream, and roasted onions are retained, reminiscent of the original Zillertal Schliachta or layered pasta.
Ingredients for 4 people
- 300 g TOBIO ORGANIC Fusilli made from Pregel Organic Millet
- 300 g sheep's mountain cheese, grated
- 200 ml sheep's cream
- 2 medium onions
- 50 g sheep's butter
- 2 tbsp fresh chives, finely chopped
- Salt and pepper to taste
Preparation
1. Cook the Fusilli
Cook the TOBIO ORGANIC Fusilli in plenty of salted water until al dente, drain, and let them steam off briefly.
2. Roast the Onions
Slice the onions into fine rings and slowly roast them in the sheep's butter until golden brown.
3. Layering
Grease a baking dish with a little sheep's butter.
Now layer alternately:
- TOBIO ORGANIC Fusilli
- Cheese
- Roasted Onions
- Cheese
Repeat the layers and finish with cheese. Then evenly distribute the sheep's cream over it.
4. Gratinate
Bake in a preheated oven at 180 °C (350 °F) top/bottom heat for about 15–20 minutes, until the cheese is melted and the surface is lightly browned. The layering and subsequent gratinating are based on traditional Zillertal layered pasta recipes.
5. Serving
Sprinkle with fresh chives and serve hot.
Why this recipe is lectin-free
The TOBIO ORGANIC Fusilli are made from Pregel Organic Millet and contain neither wheat nor legumes. In combination with high-quality sheep's milk products, a dish is created without the typical lectin sources from gluten-containing grains or legumes. This variant is therefore excellent for a lectin-conscious diet.
TOBIO Tip
For a particularly authentic Tyrolean aroma, a spicy sheep's grey cheese can be used. Its strong note is reminiscent of the traditional combination of Zieger and grey cheese, which is typical for Zillertal Schliachtanudeln.
