Noodle and egg cake

Name: Noodle and egg cake
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g Pasta (e.g. macaroni); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 150 g Courgette; 250 g Carrots; 100 g Spring onions; 60 g lean smoked bacon; 7-10 Tbsp Pepper; 1 potty Basil; 1/2 bunch Parsley; 1/4 l Milk; 1/4 l Whipped cream; 8 Eggs; Grease and baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g Pasta (e.g. macaroni)
2 TABLESPOONS Oil
7-10 Tbsp Salt
150 g Courgette
250 g Carrots
100 g Spring onions
60 g lean smoked bacon
7-10 Tbsp Pepper
1 potty Basil
1/2 bunch Parsley
1/4 l Milk
1/4 l Whipped cream
8 Eggs
Grease and baking paper

Directions

1
Place the macaroni and a tablespoon of oil in plenty of boiling salted water and cook for ten minutes. Quench cold and drain. Clean and wash the zucchini, carrots and spring onions.
2
Slice zucchini and carrots into fine strips, cut spring onions into rings. Dice bacon finely. Blanch the carrot strips in boiling salted water for one or two minutes and drain. Heat the remaining oil in a pan, add bacon, leave it crispy and take it out.
3
Briefly sauté the zucchini and spring onions in hot fat. Add carrots and 2/3 of the bacon and season with salt and pepper. Grease a springform pan (22 cm Ø) and line it with baking paper up to the edge.
4
Place the macaroni in the mould as the base and rim. Put the vegetable mixture in the middle. Wash the basil and parsley, dab dry and chop except for a little to garnish. Mix milk, cream, eggs, herbs, salt and pepper.
5
Pour egg milk into the mould. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for one to 1 1/4 hours. Let the cake rest in the mould for five to ten minutes. Remove from the mould, sprinkle with remaining bacon and serve garnished with basil.
6
Makes eight pieces.