John Myers
Ingredients for 4 servings:
- 350 g macaroni
- 600 g leek
- 75 g butter
- 400 g tomatoes
- 100 g olives, black, without stones
- 1 chili pepper(s)
- ⅛ liter broth
- 1 tbsp tomato paste
- 1 tsp oregano (oregano leaves), fresh
- 2 eggs
- 100 ml milk
- 200 g sheep’s cheese
- Salt and pepper, black
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
Cook the macaroni in plenty of boiling salted water according to the package instructions until just al dente. Drain in a colander. Trim and wash the leeks thoroughly. Pat the stalks dry and cut into slices about 1 cm thick. Heat half the butter in a pan and cook the leeks over low heat for 5 minutes. Season with salt and pepper. Preheat the oven to 200 degrees Celsius. Place the pasta in a large casserole dish. Heat the remaining butter until golden brown and drizzle over the pasta. Add the leeks. Wash the tomatoes, remove the stems, slice them, and arrange them on top of the leeks in a shingle-like pattern. Split, trim, wash, and finely dice the chilies. Add the chilies and olives to the tomatoes. Mix together the stock, tomato paste, and oregano and pour into the side of the dish. Whisk the eggs and milk, season, and pour over the vegetables. Crumble the cheese and sprinkle over the top. Bake the dish in the oven at 200 degrees (gas mark 3, fan oven 180 degrees) for 40 minutes.
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