Allgäu pasta gratin Hamminkeln 4 people á 12 PPs

For 4 people
  • 280 g dry noodles, e.g. Spiral noodles
  • 1 pinch (s) Iodized salt
  • 2 piece (s) onion / s (medium-sized)
  • 1 toe (s) of garlic
  • 2 TL vegetable oil
  • 360 g Tartare, raw
  • 1 pinch (s) pepper
  • 1 Pinch (s) Nutmeg
  • 100 g tomato paste
  • 400 g Tomatoes, chunky (canned)
  • 100 ml red wine, dry
  • 100 ml vegetable broth, prepared, (1 / 2 tsp instant powder)
  • 1 leaf / leaves laurel
  • 1 TL Herbs of Provence
  • 1 TL Marjoram, dried
  • 100 g cheese, grated, 30% fat i. Tr.
60 minutes
1.
• Cook the pasta in salted water according to the instructions on the packet. Cut the onions into cubes and mash the garlic. Heat the oil in a non-stick pan and sauté the onion cubes with the garlic. Add the tartar and fry for about 5-8 minutes.
2.
Season well with salt, pepper and nutmeg. Stir in tomato paste and tomatoes and deglaze with red wine and stock. Stir in the bay leaf and Provence herbs and cover and simmer for about 10 minutes.
3.
• Remove the bay leaf, fill the pasta with the tartar sauce in a baking dish (24 cm x 28 cm), sprinkle with marjoram and cheese. Bake the gratin in the preheated oven at 180 ° C (gas: level 2, convection: 160 ° C) on the middle shelf for about 15 minutes.

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