Farfalle with strawberries

Ingredients for 4 servings:

• 400g farfalle
• 4 liters of water
• 30 g salt
• Fat for the mold
• 400 g strawberries
• 200 g mascarpone
• 50 g butter
• Black pepper, coarsely ground
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Bring a large, deep pot of water to a boil and add the salt. Add the farfalle and stir immediately to prevent sticking. Cook the farfalle according to the package instructions for 11-13 minutes, until soft and chewy. Check after 11 minutes for “al dente.” Meanwhile, wash and stem the strawberries, reserving some good ones for garnish. Purée the remaining strawberries with the mascarpone and half of the softened butter in a blender. A hand blender also works well. Immediately mix the cooked, drained farfalle with two-thirds of the strawberry cream and season generously with pepper. Transfer the mixture to a greased, ovenproof dish and cover with the remaining strawberry cream. Sprinkle with Parmesan cheese and top with the remaining butter flakes. Bake for 10 minutes in a preheated oven at 200°C (400°F). Garnish with fresh strawberries before serving. Serve with a pepper mill and Parmesan cheese, if desired. 615 kcal per serving. Recommended wine: sparkling rosé.