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Antonia's tortellini and vegetable gratin

updated

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Ingredients for 4 servings:

  • 500g tortellini
  • salt and pepper
  • 400 g zucchini
  • 3 tbsp butter
  • 1 clove(s) garlic
  • 3 eggs
  • 125 ml milk
  • 100 g Parmesan, grated
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the tortellini in boiling salted water according to the package instructions. Drain well in a colander. Meanwhile, trim and coarsely grate the zucchini. Preheat oven to 220°C. Heat 2 tablespoons of butter and sauté the grated zucchini for 5 minutes. Add the garlic and season with salt. Grease a baking dish with the remaining butter. Spread the grated zucchini in it and place the tortellini on top. Whisk the eggs with the milk and Parmesan cheese. Season with salt, pepper, and nutmeg. Pour the egg mixture over the tortellini. Bake on the middle rack for about 15-20 minutes, until the surface is golden brown.

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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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