Broccoli and smoked pork casserole with tagliatelle

Ingredients for 4 servings:

• 1 head of broccoli, 500 – 600 g
• 350 g Kasseler neck, boneless, cooked
• 350 g tagliatelle pasta
• n. B. Salt
• 75 g Cheddar, finely grated
• 100 g shallot(s), finely diced
• 10 g garlic, finely diced
• 20 g butter
• 150 ml broccoli broth
• 75 g Parmesan, finely grated
• 75 g Cheddar, finely grated
• 2 m.-sized eggs
• 1 tsp, heaped nutmeg, freshly grated
• 1 tsp, levelled sugar
• ½ tsp pepper
• n. B. Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

The peeled broccoli stalk is also processed into a sauce

Rinse the broccoli head under running water. Trim the florets from the stalk, blanch for about 3 minutes, refresh or cool in cold water, remove with a slotted spoon, and set aside, covered. Sauté the prepared shallot and garlic cubes in the butter until translucent and set aside until ready to use. Remove the woody skin from the broccoli stalk. Discard the skin. Chop the stalk pieces and simmer with a lid in 150 ml of the reserved broccoli stock with the pepper and nutmeg. After about 15 minutes, remove from the heat. Add the shallot and garlic mixture, Parmesan, Cheddar cheese, and sugar and blend until smooth. Season with salt and whisk in the eggs until smooth again. Cook the tagliatelle in plenty of salted water for about 8 minutes, until al dente. Then, using a slotted spoon, transfer the pasta to a small 18 x 24 cm casserole dish. Cut the room-temperature smoked pork into bite-sized pieces and arrange them on top of the flattened pasta along with the broccoli florets. Now simply spread the sauce evenly over the casserole. Preheat the oven to 200°C (top/bottom heat) and place the dish on the middle shelf. After 25 minutes, sprinkle the grated cheddar cheese over the top and return the dish to the oven, but with the grill on. After 5 minutes, the cheese will be lightly browned and the casserole is ready to serve.