John Myers
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Pasta Pan with Mediterranean Touch
The perfect pasta pan with mediterranean touch recipe with a picture and simple step-by-step instructions.
Fridge update
- 6 Slices (large) Serrano ham
- 200 g Grated cheese (mild)
- 250 g Pre-Cooked tomatoes
- Fresh chorizo sausage (sliced)
- Red onion (cut into rings)
Spices
- Magic spice (in my KB)
- Dwarf basil
- Smoked olive oil
Gratin sauce
- 500 g Yogurt 10% fat
- 200 ml. Cream 30% fat
- 1 piece Bay leaf fresh
- 1 pinch Sugar
- 50 g Butter
- 50 g Flour
- 1 piece Lime
- Mace salt
- Freshly ground white Kampot pepper
- Note 1> I personally use a paella pan here. Of course, you can also use a baking dish or a coated pan with a high rim.
- You start with making the gratin in advance. It is similar to a bechamel sauce, only with yoghurt and cream instead of milk and my personal “standard” spices for it. This includes “Biggi`s magic spice” from my KB. You can find the link to the recipe here >>>>> Biggi`s Zaubergewürz 0
- The bay leaf is put in a tea egg so that it can be easily fished out again. Put all the ingredients in a tall saucepan and stir evenly. Now let the ingredients slowly take the heat. As soon as the mass starts to bubble ….. turn off the heat and you can use the mass.
- The pan is now brushed with smoked olive oil. Then they start filling the pan, layer-by-layer. The recipe pictures show how I did it. However, I like to leave that to your taste. Preheat the oven to 220 degrees O / U heat and insert the pan / dish. After 20 minutes they change the heat to 250 degrees for 10 minutes. Then everything is completely cooked through.
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