John Myers
Contents
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Ingredients
- 400 g Macaroni
- 1 Fresh onion
- 400 g Zucchini fresh
- 4 Peeled garlic clove
- 3 tbsp Butter
- 4 dL Milk
- 150 g Mascapone Gorgonzola
- 2 Egg yolk
- 1 bunch Basil
- Salt
- Gourmet pepper
- -
- Butter flakes
Instructions
- Cook the macaroni in plenty of salted water until al dente. Pour off and rinse thoroughly with cold water - this will prevent the pasta from sticking together.
- Quarter the zucchini lengthways and cut into 2cm long pieces
- Finely chop the onion and garlic
- Heat the butter in a pan, fry the onion and garlic until translucent and sift the flour over it and fry briefly.
- Then gradually stir in the milk with a whisk and add 2/3 of the mascarpone gorgonzola cut into pieces and simmer until it has dissolved. Remove the pan from the plate and stir in the egg yolks. Season to taste with salt and pepper
- Preheat the oven to 200 degrees
- Butter the gratin dish generously.
- Mix the macaroni and zucchini and place in the tin. Finely chop the basil and spread over it.
- Spread the cheese sauce over the layered ingredients and spread the remaining mascapone gorgonzola in small pieces over it, if you like, you can also add a few flakes of butter
- Then bake everything in the oven and on the 2nd bottom groove at 200 degrees for about 40 minutes
- I had a salad with it
Nutrition
Serving: 100gCalories: 245kcalCarbohydrates: 33.4gProtein: 7.6gFat: 8.9g
