Gratin de fusilli

I had in mind for some time to do some pasta. We do not cook pasta very often (not necessary for a specific reason) but I wanted a try. When I made this plate I was considering to make a separate dish for my daughter as I was in big doubts that she will eat it. But before cooking it, I showed her the nice fusilli with the thought that she would like to play with them. When she saw them, instead of playing with them she looked at me and said "hungry!" I looked at her with doubts thinking... are you sure.... then I continued the recipe. When finished, I put her a portion and immediately went to make the photo, leaving her alone in the kitchen. I couldn't finish my photo and I heard "I want more!" Quickly I've entered in the kitchen and I've started looking on the floor to see the pasta there. But no, she has been eaten it full. After that, you cannot imagine my speed to finish the photo to give my daughter a second portion.

  • 500g of fusilli (or any similar pasta shapes)
  • 200g sour cream
  • 1 egg
  • 100ml milk
  • 200g emmental cheese (grated)
  • salt
  • pepper

  1. Cook the pasta in boiling water with a bit of salt for 10-15 minutes (or according to instructions on the package)
  2. Meanwhile, mix the egg with sour cream, milk, half of the emmental cheese, salt and pepper.
  3. Oil a big glass oven dish to avoid sticking
  4. Drain the pasta when finished boiling and put the cooked pasta in the oven dish.
  5. Pour the sour cream mixture over the pasta.
  6. Sprinkle the remaining grated cheese on top.
  7. Bake for 30 minutes at 220ÂșC.

Inspired from Crumbles et Gratins, page 48.


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