Pasta Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 547 mg | (14 %) | ||
| Calcium | 419 mg | (42 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams macaroni
- 1 onion
- 1 garlic clove
- 150 grams uncooked ham (diced)
- 200 grams Peas
- 100 grams Mountain cheese
- 3 Tbsps butter
- 2 Tbsps Pastry flour
- 300 milliliters milk
- 3 Tbsps Crème fraiche
- ½ bunch Basil
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
Roughly chop the macaroni and cook in salt water until very al dente. Rinse in cold water and drain.
Cube the mountain cheese.
Peel and finely chop the onion and garlic. Saute the onion and garlic in 2 tablespoons of hot butter. Briefly saute the ham. Mix in the peas and flour. Pour in the milk, stirring constantly, and bring to a boil. Allow the sauce to thicken slightly. Stir in the creme fraiche, half of the cheese and season with salt, pepper and nutmeg. Pluck the basil leaves and set some aside for the garnish. Cut the remaining basil into strips. Fold the pasta into the cream mixture. Pour into a baking dish. Chop the remaining butter into flakes and sprinkle on top. Sprinkle the remaining cheese on top. Bake for about 30 minutes at 180°C (approximately 350°F), until golden brown. Serve garnished with the remaining basil leaves.
