Pasta and Mushroom Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 375 mg | (38 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 27.4 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the pasta dough
- 150 grams Pastry flour
- 2 eggs
- 120 grams Quark
- 75 milliliters Buttermilk
- salt
- Nutmeg
- For the sauce
- 2 scallions
- 4 shallots
- 150 grams grilled Pork belly (in slices)
- 150 grams Chanterelle
- 1 Tbsp butter
- 2 Tbsps pink peppers
- ½ bunch younger marjoram
- 100 milliliters Whipped cream
- 100 milliliters Beef broth
- 150 grams grated Cheese (such as gouda, Emmentaler)
- Fat (for ramekins)
Preparation steps
For the pasta, mix all the ingredients in a bowl until a dough is formed. Cover and let it rest for about 20 minutes. Then roll dough out thinly on a floured work surface and cut into pasta noodles. Cook noodles in a large pot of boiling salted water. When the pasta floats to the top, it is cooked. Preheat the oven to 200°C (approximately 400°F). Meanwhile, for the sauce, rinse scallions, trim and cut diagonally into slices. Peel shallots, cut in half and cut into thin columns. Cut pork belly into narrow 1 cm (approximately 1/2 inch) wide strips. Trim chanterelle mushrooms, fry in a pan with butter and remove from the pan. In remaining butter, fry shallots for 3-4 minutes while stirring, add 2/3 of the scallions and fry briefly.
Season with some grains of crushed pink pepper and a pinch of marjoram. Deglaze the pan with broth and add pork belly. Add 4-6 tablespoons cheese, onion, prepared vegetables, mix and season with salt. Drain pasta, mix with pork belly, mushrooms and onion vegetables and fill 4 greased, ovenproof 6 cm (approximately 2 inch) ramekins. Spread cream over pasta, sprinkle remaining cheese on top and cover with remaining scallions, freshly ground pepper and a pinch of marjoram. Cook in the preheated oven for 10-15 minutes and serve hot.
