Since we don’t know which saint to turn to these days to please everyone, I’ve also planned a gourmet option for vegetarians…and kids. A macaroni cake that is both soft and delicious, but a few steps above regular pasta with no veggies or fancy.
Given 4 servings
- 2 onion, ground meat
- 400 g (1 package) baby spinach
- 15 ml (1 tablespoon) butter
- 30 ml (2 tablespoons)olive oil
- 1 box 450 g cut pasta (My favorite De Cecco!)
- 75 ml (1/3 cup) light raisin
- 75 ml (1/3 cup) pine nuts, toasted
- 250 g (9 oz) ricotta
- 440 ml (1 3/4 cups) cheese or fromemmental, grated
- 2 eggs
- Salt and pepper
- Espelette pepper or paprika
Preheat oven to 200 ohC (400 ohF).
Brush with pyrex oil or terracotta utensils.
Peel and chop the onion.
Wash and dry the spinach before cutting it into strips.
Sauté the onion and spinach in a skillet with butter and 1 tbsp. a spoonful of olive oil.
Boil pasta according to manufacturer’s instructions. Drain them.
Mix spinach with grapes, pine nuts, ricotta, half of grated cheese and eggs.
Season with salt and pepper, then add some Espelette and pasta to the mixture.
Pour everything into a Pyrex mold or a gratin mold. Add the rest of the Gruyère to the brown.
Bake 30 minutes before serving.
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This recipe is from Vero Fall 2018. Subscribe now.
Photo: Maud Chauvin