in Recipes

Elephant tooth

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Ingredients for 4 servings:

  • 500 g pasta (elephant teeth or other pasta, e.g. macaroni)
  • 50 g butter
  • 2 tbsp flour
  • 4 dl milk
  • 800 g tomatoes, peeled, chopped (or pelati)
  • 300 g Gruyère, grated
  • salt and pepper

Instructions

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

Pasta casserole

Cook the pasta in plenty of salted water until al dente. Meanwhile, prepare a creamy white sauce with butter, milk, and flour and season. Peel and chop the tomatoes or chop canned pelati. Mix the pasta with the tomatoes, fold in the grated cheese, and place in an ovenproof dish. Pour over the white sauce and sprinkle with a little more cheese. Bake the gratin in a preheated oven at 180-200°C (top/bottom heat) for 40 minutes until golden brown. Serve with a mixed or green salad.

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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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