Spaghetti au gratin
easy
45 mins
45 mins
Ingredients
- 1 can(s) (425 ml) Artichoke hearts
- 1 Onion
- 3 Garlic cloves
- 20 prawns ready to cook (approx. 14 g each)
- 30 g Butter
- 25 g Flour
- 350 ml Vegetable broth (instant)
- 100 g Whipped cream
- 50 ml White wine
- 100 g Finello Pasta Cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1-2 TABLESPOONS Lime juice
- 250 g Spaghetti
- 2 TABLESPOONS Oil
- 1/2 bunch Dill
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp Lime wedges and dill blossoms
- 7-10 Tbsp Grease
Directions
- 1
Drain the artichokes well on a sieve and then halve them. Peel and finely chop the onion. Peel garlic and chop finely. Wash the prawns and dab dry with kitchen paper. Melt butter in a pot. Sauté the onion in it until transparent, dust with flour, sauté and gradually deglaze with stock, cream and wine, stirring constantly.
- 2
Bring the sauce to the boil, add cheese and season to taste with salt, pepper and lime juice. Cook spaghetti in boiling salted water for about 8 minutes. In the meantime heat oil in a pan, fry prawns and artichokes for 3-4 minutes, turning them over. Add the garlic shortly before the end of the frying time. Season with salt and pepper. Pour spaghetti on a sieve, rinse and drain. Mix spaghetti and sauce. Pour into greased ovenproof dishes. Spread prawns and artichokes over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 12 minutes. In the meantime, wash the dill, dab dry and chop finely.
- 3
Pour spaghetti on a sieve, rinse and drain. Mix spaghetti and sauce. Pour into greased ovenproof dishes. Spread prawns and artichokes over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 12 minutes. In the meantime, wash the dill, dab dry and chop finely. Sprinkle dill and pepper over the spaghetti. Serve garnished with lime wedges and dill blossoms
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