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Ribbon pasta gratin with sauerkraut and mushrooms

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 2 onions
  • 400 g mushrooms
  • 500 g sauerkraut
  • 400 g cream
  • 200 g Parmesan
  • salt and pepper
  • Butter for frying
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Dice the onion. Mix the butter and oil and sauté the cubes. Slice the mushrooms and add them. Once everything is well browned, add the sauerkraut, season with salt and pepper, and simmer for 10 minutes. Meanwhile, cook the tagliatelle until al dente, better undercooked than overcooked. Add the tagliatelle to the sauerkraut mixture. Pour the cream over it and mix. Transfer everything to a baking dish and sprinkle with grated Parmesan cheese. Bake the casserole in a preheated oven at 200°C (top/bottom heat) for 20-30 minutes, depending on the desired browning.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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