John Myers
Pasta – Vegetables – Gratin
The perfect pasta – vegetables – gratin recipe with a picture and simple step-by-step instructions.
- 120 g Pasta
- 1 Pc. Carrots
- 0,5 Cup Blanched peas
- 200 g Broad beans
- 1 Pc. Diced onion
- 1 tablespoon Clarified butter
- 1 teaspoon Flour
- 1 tablespoon Tomato paste
- 150 ml Milk
- 100 ml Rama Cremefine
- 1 teaspoon Mediterranean herbs
- Nutmeg
- Salt and pepper
- 100 g Grated cheese
- Pre-cook the pasta, pour it off into a glass casserole dish.
- Blanching: beans: 20 mins. Carrots: 10 mins. Leeks: 10 mins. Peas: 5 mins
- Clean, cut or slice vegetables, blanch them. Note the times. Quench, allow to cool for about 30 minutes. Put in the baking dish, stir through.
- Heat the butter lard, sauté the onion until translucent, add the tomato paste for a short time
- Add the flour, stir briefly & let it steep for a moment. Top up the liquid, bring to the boil.
- Add herbs & spices. Spread over vegetables & pasta.
- If you like, you can also make a light bechamel.
- Look after with cheese. Place in the oven at 160 ° C for approx. 20 minutes.
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