Bucatini (pasta) cake with basil crème fraîche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Prepare the pasta in boiling salted water according to the instructions on the packet. Grate cheese finely. Whisk milk, eggs and cream, season with salt, pepper and nutmeg. Stir in half of the cheese. Cut tomatoes into strips. Wash and clean spring onions and cut into thin rings

2. 2

   Drain the pasta and rinse with cold water. Grease a springform pan (approx. 26 cm Ø) with a tube bottom insert. Line rim and bottom with ham slices. Close the outside of the springform pan firmly with aluminium foil

3. 3

   Mix the noodles, tomatoes, spring onions and the remaining cheese. Line a springform pan with the noodles, pouring some of the egg milk over it again and again. Pour the rest of the egg-milk over it at the end. Bake the pasta cake immediately in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1-1 1/4 hours. If the surface becomes too dark, cover with aluminium foil

4. 4

   Wash the basil and shake dry. Finely chop the leaves of 4 stems. Whip the crème fraîche with the whisk of the hand mixer for about 5 minutes until creamy. Stir in pesto and chopped basil briefly, season with salt and pepper

5. 5

   Take the pasta cake out of the oven and carefully remove from the edge. Turn the cake out onto a plate and serve with the basil crème fraîche. Garnish with the rest of the basil

Nutrition Facts

KCAL
510 kcal

CARBS
44 g

FATS
27 g

PROTEINS
22 g