Ingredients for 8 pieces:
300 g macaroni
salt
3 eggs (size 3)
150 ml milk
pepper
freshly grated nutmeg
250 g tomatoes
50 g paprika-stuffed olives
2 slices of toast
50 g pine nuts
25 g butter
50 g Tête de Moine cheese
fat and garlic for the mold
Basil for garnish
Preparation:
1. Cook pasta in boiling salted water for about 8 minutes, drain. Whisk eggs and
whisk milk. Season with salt, pepper and nutmeg.
2. Place noodles in a circle in a greased and garlic-lined shallow casserole dish (24 cm diameter). Drizzle egg milk over the top. Bake in preheated oven (electric stove: 200°C/ gas stove: level 3) for approx. 30 minutes.
3. In the meantime, clean, wash, quarter and core the tomatoes. Cut flesh into into small cubes. Halve olives. Remove the crusts from the toast and dice very finely.
4. Mix prepared ingredients and pine nuts and put on pasta. Spread butter in Spread butter in small flakes on top and cook for another 15 minutes.
5. Serve garnished with cheese and basil. Serve with pesto.
Preparation time approx. 50 minutes
Nutritional values per person approx.:
Calories: 560
Joule: 2346
Protein: 24,7 g
Fat: 24,4 g
Carbohydrates: 59.7 g
(FoodCentrale by ddp images)
