Bazott or Beagle Boys

Bazott o Bassotti

The bazott or dachshunds are tagliolini baked au gratin with pork broth, Parmigiano Reggiano, butter and breadcrumbs.

4 servings

Easy

Trentino Alto Adige

EasyTrentino Alto Adige

Bazott or bassotti are a baked pasta dish from Trentino, characterized by a firm consistency and a crispy surface. This is a dish in which the tagliolini, initially cooked very al dente, are enriched by Parmigiano Reggiano and butter and finished with breadcrumbs, creating a golden, dry gratin. The pork broth, prepared with trotters, tails, and bones, plays a key role: it flavors the pasta and allows it to be finished cooking directly in the oven. The dish's balance comes from the contrast between the crispy crust and the softer, firmer interior, while the Parmigiano Reggiano contributes to the flavor and the butter binds the seasoning. The preparation belongs to the culinary tradition of Trentino-Alto Adige and is presented cut into small squares before serving.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the broth

Bring to a boil the pork broth prepared with trotters, tails, and bones. Keep it hot and at a steady boil, so it will be ready to cook the tagliolini and, subsequently, to complete cooking in the oven without interrupting the heat.

Cook the tagliolini

Immerse yourself in tagliolini in the pork broth and cook them very well al denteDrain them when the pasta is still firm in the centre and not completely softened: it will finish cooking in the baking dish together with the broth and will maintain a structure suitable for cutting.

Transfer to baking dish

Collect the tagliolini drain them and distribute them in a baking dish Bake in an even layer. Gently level the pasta to ensure even gratin, and make sure there are no thick clumps, which would cause uneven cooking.

Season the pasta

Season the tagliolini in the baking dish with the Parmigiano Reggiano and butter, distributing them evenly over the surface. Finish with the breadcrumbs, which should form a thin, even coating, helping to develop a dry, golden crust during baking.

Gratina in the oven

Bake it baking dish in preheated oven at (428°F) 220 °C and let it brown taglioliniWait until the breadcrumbs turn golden brown and the surface is dry and slightly crunchy; at this point, remove the baking dish to proceed with adding the broth.

Add the broth

Pour the hot pork broth into the baking dish until it covers the taglioliniSpread it without mixing the dough, so that the crust already formed will remain recognizable and the liquid will be able to gradually penetrate the layer of tagliolini.

Complete cooking

Put the baking dish Bake at 220°C (428°F) until the broth has completely evaporated. Check the result when the surface appears dry, compact and perfectly crispy, with no visible liquid on the bottom of the baking dish.

Cut and serve

Remove the bazott from the oven and let them cool briefly in the oven. baking dish, keeping the crust intact. Cut the preparation into evenly sized squares and serve it while it's still crispy on the surface, with the inside firm and well-bound by the sauce.

Chef's Tips

Pour the broth only after the first gratin and cover the tagliolini: this way they can absorb it without losing the crunchy crust during the final cooking.