Spaghetti with broccoli gratin
Ingredients for Spaghetti with broccoli gratin
| Amount | Ingredient |
|---|---|
| 500 grams | Spaghetti |
| 8 St | Small tomatoes |
| 30 grams | Herb butter |
| 1 bunch | Broccoli |
| 2 pcs | Chili peppers |
| 2 Prov | Tabasco |
| 1 tbsp | Butter |
| 1 pc | Onion |
| Salt, white pepper | |
| 3 pc | Eggs |
| 150 ml | Milk |
| 100 ml | Cream |
| 80 grams | Pecorino or Parmesan cheese |
| 1 Pk | Pine nuts |
Spaghetti with broccoli gratin Directions
Description spaghetti until al dente according to package, can deter cold and drain well.
Divide into florets broccoli, blanch in salted water for 2 minutes, plunge into ice water. Tomatoes on the top carve crosswise
Halve peppers lengthwise, remove seeds under running water, cut into fine dice. Peeled onion into fine cubes.
Sauté onions and chili in a little butter, swirl the spaghetti in it.
A large casserole dish (or four small) with butter. Pivoted spaghetti with a meat fork to turn nests, decorative place in the mold. In between, distribute prepared tomatoes and broccoli florets, the form should be filled completely. Tomato herb butter with a little show.
Eggs with milk, cream, half the grated pecorino cheese mix and pour over the casserole. Remaining cheese and sprinkle pine nuts, about 25 minutes until golden brown au gratin.
Be careful when eating, the grilled tomatoes are very hot inside.
