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Artichoke Pasta Gratin

Vegetarian Gratin Evening Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Energy: 520 kcal / serving

Instructions

  • 1.   Drain and cut the artichoke hearts into pieces.
  • 2.   Peel and crush the garlic.
  • 3.   Melt 1 tablespoon of butter in a skillet.
  • 4.   Sauté the garlic, artichoke hearts, and chopped parsley for 3-4 minutes.
  • 5.   Remove from heat and set aside.
  • 6.   Preheat the oven to 200°C (400°F).
  • 7.   Drain and cut the mozzarella into small pieces.
  • 8.   Set aside.
  • 9.   Cook the farfalle pasta in a pot of salted boiling water.
  • 10.   Drain at the end of cooking.
  • 11.   In a bowl, mix together the cream, egg yolk, and white wine.
  • 12.   Season with salt and pepper.
  • 13.   Layer the bottom of a gratin dish with a layer of farfalle pasta, a layer of mozzarella, a layer of the cream-egg mixture, and a layer of the artichoke-parsley mixture.
  • 14.   Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella.
  • 15.   Bake for 20 minutes.
  • 16.   Serve hot.

Ingredients for servings

  • 200 g of bow tie pasta
  • 1 cup of artichoke heart
  • 1 garlic clove
  • 250 g of mozzarella
  • 20 cl of heavy cream
  • 1 egg yolk
  • 3 tablespoon of white wine
  • 1 bunch of parsley (optional)
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    520 kcal
    26 %
  • Fat
    31,99 g
    46 %
  • of which saturated
    19,16 g
    96 %
  • Carbohydrates
    35,53 g
    14 %
  • of which sugar
    2,88 g
    3 %
  • Protein
    18,66 g
    37 %
  • Fibers
    2,37 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.