Macaroni and Broccoli Terrine

5
Average: 5 (1 vote)
(1 vote)
Macaroni and Broccoli Terrine
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
For the pasta
250 grams macaroni
salt
1 kilogram Broccoli
250 milliliters Whipped cream
3 eggs
100 grams Gouda
ground paprika
1 bunch Basil
freshly ground peppers
For the sauce
1 egg
1 Tbsp lemon juice
100 milliliters vegetable oil
150 grams Crème fraiche
2 Tbsps Tomato paste
1 tomato
How healthy are the main ingredients?
BroccoliWhipped creamGoudaTomato pasteBasilsalt

Preparation steps

1.

For the pasta: Boil pasta until al dente in salted water. Drain, rinse and drain again. Line a loaf pan with parchment paper. Preheat the oven to 180°C (approximately 350°F). Rinse and dice broccoli. Blanch for 2 minutes in salted water.

2.

Combine a third of the broccoli with cream and fold in eggs. Finely grate cheese and add to broccoli mixture. Rinse basil, reserve two stalks for garnish. Mince remaining basil and add to broccoli mixture. Season with paprika, salt and pepper. Layer macaroni and broccoli mixture in the pan until all ingredients are incorporated, make sure broccoli mixture is on top.  

3.

Bake pasta for about 40 minutes. Remove, cover with aluminum foil and let cool.

For the sauce: Separate egg. Whisk egg yolks with salt and lemon juice. Slowly whisk in oil. Stir in creme fraiche and tomato paste. Season with salt and pepper.

4.

Beat egg white until stiff. Fold into sauce. Rinse tomatoes, cut in half, remove seeds, chop finely and add to sauce. Remove pasta from loaf pan and slice. Garnish with basil leaves and serve with sauce.