John Myers
Ingredients for 4 servings:
- 4 tbsp olive oil
- 2 cloves garlic, finely chopped
- 750 g broccoli (florets)
- ¼ liter meat broth, instant
- salt and pepper
- 500 g tomatoes, peeled
- 400 g pasta (Bucatini)
- 2 eggs
- 200 ml milk
- 120 g cheese (Taleggio), diced
- 1 pinch(s) nutmeg, freshly grated
- some sweet paprika powder
- 1 tbsp parsley, fresh, chopped
- 50 g Parmesan, grated
- some butter, in flakes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Heat the oil, add the garlic and broccoli, and sauté gently, stirring occasionally. Pour in the broth and season with salt and pepper. Sauté for approximately 10-15 minutes. Meanwhile, cook the pasta until al dente according to the instructions. Drain and set aside. Preheat oven to 200°C (400°F). Deseed and quarter the peeled tomatoes. Layer the vegetables, tomatoes, and pasta alternately in a buttered baking dish. Whisk together the eggs, milk, broccoli liquid, Taleggio, herbs, and spices. Pour over the pasta. Sprinkle with Parmesan cheese and butter flakes. Bake in the oven for approximately 35 minutes.
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