Welcome Spring!

20160331_171638I’m just so glad winter is finally over! And to celebrate, here’s my take on a pasta gratin that can be eaten both warm and cold, which makes it perfect for a spring picnic.

Ingredients (serve two):

  • 100 g  macaroni (cooked)
  • 2 eggs
  • 2 tbsp. milk
  • 2 tbsp. corn flour
  • 1 buffalo mozzarella
  • 2 ripe tomatoes
  • a handful of basil leaves
  • a small sprig of rosemary
  • 1 tbsp. olive oil
  • salt & pepper

Method:

Chop the tomatoes and basil leaves. Fry the tomatoes in the olive oil for a few minutes. Season with salt and pepper. Remove from the heat, and add the basil. In a small bowl, mix the eggs with the milk and corn flour. Cut the mozzarella into strips.

Line a baking tin with parchment paper. Transfer the pasta into the tin, followed by the tomatoes and the egg mixture. Top it all off with the mozzarella and rosemary. Bake for 30 minutes at 180° C.

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I wonder if this could also be classified as a version of mac and cheese? There’s macaroni, there’s cheese…

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