Читать книгу Vegetable Kitchen - Bernhard Long - Страница 42

Serves 4 meals

400 grams Pappardelle noodles

2 zucchini

2 tablespoons basil pesto

2 cloves of garlic

300 grams of ricotta

50 milliliters of whipped cream

350 milliliters of milk (1.5% fat)

100 grams of crème fraîche

3 eggs (size M)

Salt and freshly ground pepper

Pinch of nutmeg

1 teaspoon olive oil

30 grams Bergkäse

2 stalks basil

The preparation sequence

Cook the pasta in boiling salted water according to package directions until al dente cooking. Drain then, deter and drain.

Wash Meanwhile zucchini with water, brush, along shred into thin slices and brush with pesto. Peel garlic, squeeze and mix with ricotta, cream, milk, sour cream and eggs. Season with salt, pepper and freshly abraded nutmeg.

A casserole dish with the oil from paint. layers noodles and zucchini slices in the shape, the eggs cream over it, rub mountain cheese on top and heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) as to the. Bake 35 minutes

Meanwhile wash basil with water, shake dry and pluck off the leaves. After the baking time gratin with basil Sprinkle.