Schupfnudel gratin with salami

Name: Schupfnudel gratin with salami
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (450) Frozen peas and carrots; 100 g Gouda cheese; 2 TABLESPOONS Butter or margarine; 1 package (500 g) fresh pasta; 1 medium onion; 1 TABLESPOON Flour; 250 ml Vegetable broth (instant); 1 egg (size L); 3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 15 discs Salami (about 15 g each); 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (450) Frozen peas and carrots
100 g Gouda cheese
2 TABLESPOONS Butter or margarine
1 package (500 g) fresh pasta
1 medium onion
1 TABLESPOON Flour
250 ml Vegetable broth (instant)
1 egg (size L)
3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
15 discs Salami (about 15 g each)
7-10 Tbsp Grease

Directions

1
Defrost the peas and carrots. Grate cheese finely. Heat 1 tablespoon of fat in a pan and fry the potato noodles until golden brown. Peel and finely dice the onion. Heat 1 tablespoon of fat in a saucepan and sauté the diced onion.
2
Dust with flour and sweat for about 2 minutes. Deglaze with broth while stirring and let simmer for about 5 minutes. Whisk egg and milk and add while stirring constantly. Add half of the cheese and season to taste with salt, pepper and nutmeg.
3
Put the potato noodles, peas, carrots and salami in a greased casserole dish. Pour sauce over it and sprinkle the remaining cheese over it. Gratinate in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
4
Remove and serve immediately.