Pasta Gratin with Pumpkin and Steak Tartare
Pasta gratin with pumpkin and steak tartare - A colorful autumn pudding - made for the first cooler days.
Healthy, because
Even smarter
Nutritional values
Gratins are real fatteners? The hell they are! Minced beef is lower in fat than minced pork, but scores with a lot of zinc and iron. Wholemeal noodles and pumpkin provide roughage that ensures long-lasting satiety. And you don't need much of the Gruyère, as the cheese convinces with its spicy, spicy aroma.
The gratin is not only healthy, but also easy to prepare and perfect for recycling. So you can easily process leftover pasta from the day before or even replace the pumpkin with carrots.
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 894 mg | (22 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 117 mg |
Ingredients
- Ingredients
- 2 onions
- 2 Tbsps butter (35 grams)
- 500 grams Ground steak (for tartar)
- salt
- peppers
- dried oregano
- 400 grams peeled Tomatoes (canned)
- 1 Tbsp balsamic vinegar
- 1 pinch sugar
- ground paprika (sweet)
- 400 grams Penne
- Hokkaido pumpkin (400 grams)
- 80 grams Gruyere
- 1 egg
- 2 Tbsps Pastry flour (30 grams)
- 100 milliliters Beef broth
- 300 milliliters
- 1 tsp Canola oil
- 3 stalks parsley
Preparation steps
Peel onions and chop finely. Heat 1 teaspoon of butter in a pan and saute onions on medium heat until translucent. Add steak tartare and cook until crumbly, season with salt, pepper and oregano. Add tomatoes, drizzle with balsamic vinegar, season with 1 pinch of sugar, salt, pepper and paprika and simmer for about 5 minutes.
Cook pasta in boiling salted water until very al dente, drain. Rinse and quarter pumpkin, remove seeds and fibers, peel with a peeler into long thin strips (5-6 cm) (approximately 2 inches). Heat 1 tablespoon of butter in a pan and saute pumkin for 1 minute, season with salt.
Grate cheese. Separate egg and whisk egg yolk.
Heat remaining butter in a saucepan, add flour and saute for 2 minutes on medium heat. Add broth and milk and whisk well. Season with salt and pepper. Add 50 grams (approximately 1.7 ounces) of cheese. Combine 2-3 tablespoons of sauce with egg yolk and whisk well, return mixture to the rest of the sauce and whisk well.
Oil baking dish. Layer pasta, meat mixture and pumpkin in a dish, pour cheese sauce over and sprinkle with remaining cheese. Bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximtely 400°F) for about 25-30 minutes. Rinse and shake dry parsley, chop. Garnish gratin with parsley and serve.
