John Myers
Broccoli Pasta Gratin
The perfect broccoli pasta gratin recipe with a picture and simple step-by-step instructions.
molding
- 500 g Pasta, e.g. penne rigate
- 160 g Cooked ham
- 4 piece Shallots, finely diced
- 4 piece Garlic cloves pressed
- 1 bunch Freshly chopped chives
- Fresh garden herbs at will
- 4 piece Free range eggs
- 4 deciliter Cream
- Salt, pepper and nutmeg
- Prepare the broccoli, then cook in salted water until firm to the bite, carefully pour off and drain very well.
- Cook the pasta of your choice in salted water until just al dente, then drain.
- Cut the ham into strips. Then steam the chopped shallots and the pressed garlic in a little butter, finally add the ham strips, chives and the garden herbs and steam briefly. Let cool down.
- 4th topping: Mix the free-range eggs and cream well with the whisk. Season with salt, pepper and nutmeg.
- Butter the large gratin dish. Carefully mix the ham and herbs mixture, pasta and broccoli rashes and place in the gratin dish.
- Pour the topping evenly over the gratin, then sprinkle with the grated cheese (I personally always prefer fresh cheese mixes).
- Broccoli gratin in a preheated oven at 200 degrees, baked until golden brown for about 30 minutes.
- A fine fresh salad goes well with it. E good …!
- Tip 9: Should you ever have enough raclette cheese, just cut it into small cubes and add it to the finished glaze, delicious!
- Note: 4 deciliters = 400 milliliters 😉
Facebook Comments