Description
This recipe won me over with its name! Why pate? What are you doing there the whole pasta? And why was this baked? Probably still would have struggled for years, if not tasted... so the recipe is from a special issue of the journal "Pasta for every taste" ("good appetite!", 2001 )
Ingredients
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Pasta
250 g
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Broccoli
1 kg
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Chicken egg
3 piece
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Cream
250 ml
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Cheese
100 g
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Salt
-
Black pepper
Cooking
Boil the long thick pasta and rinse. Pasta brand Barilla - No.10.
Blanch broccoli in boiling salted water for 2-5 minutes (fresh/freeze). Rinse with cold water.
Broccoli blend with 100 ml of cream. (Broccoli can mince and then add the cream.) For fans of: blend it together with broccoli 1 bunch fresh cilantro.
Add in broccoli purée, eggs and cheese. Salt and pepper to taste. You can add ground paprika.
Form for baking lay a paper. I took the extended form for the cake/bread size (top) turned out 39*15 see Share layers of pasta and mashed potatoes with broccoli.
The top should be covered with a broccoli puree. Pour the remaining cream and bake for 40 minutes at 180°C.
Allow to cool in the oven. Warm pie is easily cut with a sharp knife and retains its shape. The taste of a dish: melt in your mouth, not in vain called pate! The pasta "go by the wayside", is a creamy vegetable taste as the main!
Bon appetit!
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