Pasta Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 965 cal. | (46 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 580 mg | (58 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 30.6 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 444 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 2 eggs
- 2 egg yolks
- 4 Tbsps olive oil
- salt
- For the pasta filling
- 200 grams Goat cheese
- 200 grams Ground meat
- 1 stalk Leeks
- 1 garlic clove
- 1 Tbsp thyme
- 1 Tbsp butter
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 3 Tbsps grated Parmesan
- 2 Tbsps grated almonds (toasted)
- 1 egg
- breadcrumbs (as needed)
- For the gratin
- 400 milliliters Whipped cream
- 2 egg yolks
- 1 tsp dried thyme
- 100 grams grated Cheese (such as Gouda)
- 2 Tbsps breadcrumbs
- 2 Tbsps Parmesan
- freshly grated Nutmeg
Preparation steps
For the dough, knead the flour, eggs, egg yolks, olive oil, 50 ml (approximately 1/2 cup) of water and salt into a smooth dough. If necessary, add more flour or oil. Wrap the dough in plastic and let rest at room temperature for about 30 minutes.
For the pasta filling, rinse the leek, cut into strips and finely chop.
Peel and finely chop the garlic. Saute the garlic and leek in hot butter. Remove from the heat and mix with the cheese, thyme, parmesan, almonds, meat and egg. Season with salt, pepper and nutmeg. If the mixture is too moist, add some breadcrumbs.
Divide the dough into small portions and roll out to 4x8 cm rectangles on a floured surface. Spread 1-2 teaspoons of the filling on each, sprinkle with water and fold the edges of the dough together. Press firmly to create a seam.
Cook the filled pasta in salt water for about 4 minutes. Remove with a slotted spoon, rinse in cold water and drain well.
For the gratin, mix the cream, egg yolks and grated cheese. Season with nutmeg. Alternately layer the cream with the noodles in a casserole dish. Complete with the egg cream. Sprinkle the dish with breadcrumbs, thyme and parmesan. Bake for about 40 minutes at 200°C (approximately 400°F), until golden brown. Remove from the oven and serve immediately.
