Nests of pasta au gratin with cold pepper sauce

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Salt
  • 150 g ribbon noodles
  • 1 TABLESPOON Oil
  • 125 g Pork sausage
  • 7-10 Tbsp white pepper
  • 2 Egg Yolk
  • 6 TABLESPOONS Whipped cream
  • 1/2 bunch Spring onions
  • 40 g grated medieval Gouda cheese
  • 1/2 370 ml jar of roasted peppers
  • 3 TABLESPOONS sweet-sour chili sauce
  • 7-10 Tbsp Grease

Directions

  1. 1

    Boil up plenty of salted water. Cook the pasta in it for about 10 minutes. Heat the oil in a pan. Fry the ground pork in it for about 4 minutes. Season with pepper. Mix egg yolk and cream. Season with salt and pepper.

  2. 2

    Clean, wash and cut the spring onions into rings. Pour the noodles onto a sieve, drain and roll up to 4 nests. Place each noodle nest in a greased small casserole dish. Spread the minced meat and 1/3 spring onions over it.

  3. 3

    Pour egg cream over it, sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Finely chop the bell peppers. Stir in chilli sauce and the rest of the spring onions.

  4. 4

    Pass the paprika sauce to the noodle nests.

Nutrition Facts

KCAL
400 kcal
CARBS
34 g
FATS
23 g
PROTEINS
16 g

Categories & Tags

Appetizervegetarian