Macaroni Casserole with Radish Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 380 kcal | (18 %) | ||
| Protein | 12.2 g | (12 %) | ||
| Fat | 22.7 g | (20 %) | ||
| Carbohydrates | 33 g | (22 %) |
Ingredients
- Ingredients
- 1 bunch Basil
- 130 grams peeled almonds
- 1 garlic clove
- 12 Tbsps olive oil
- 500 grams macaroni
- Salt, freshly ground pepper
- Fat
- 5 medium eggs
- 250 grams cream
- 100 grams Parmesan
- 1 bunch each: chives and Radish
- 5 Tbsps White vinegar
- 1 Tbsp medium hot Mustard
- 1 Tbsp honey
Preparation steps
Rinse the basil and pat dry. Toast the almonds in a dry pan. Peel and chop the garlic. Purée the basil, 100 g (approximately 3 1/2 ounces) of the almonds, garlic and 5 tablespoons of oil .
Cook the macaroni in salted water according to package directions, drain, swirl in 1 tablespoon oil. Grease a 26 cm diameter (approximately 10 1/2 inch) springform pan. Mix the eggs, cream, herbal paste and 70 g (approximately 2 1/2 ounces) of the parmesan together. Season with pepper and salt.
Place the pasta in the pan and pour the egg mixture on top. Bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes.
For the salad: Rinse the radishes and cut into small cubes. Rinse the chives and cut into small rings. Whisk together the vinegar, mustard, honey, pepper and salt. Slowly whisk in the remaining oil. Chop the remaining almonds.
Remove the pasta from the pan and cut into wedges. Sprinkle with the chopped almonds and Parmesan. Serve warm or cold with the radish salad drizzled with the dressing.
