Pudding au gratin
Instructions
Boil the pasta.
Meanwhile, coarsely chop the bacon and sauté in a pan with 40 g of butter and green onions trimmed and sliced.
Drain the pasta, pass under cold water, drain again and dress with the sauce.
Beat the eggs with the cream 30 g Parmesan, nutmeg, salt and pepper.
Pour the creamed eggs on pasta and stir.
Split the dough into 4 round molds lined with parchment paper greased with butter and sprinkling them breadcrumbs.
Cover and place in the refrigerator until the next day.
Remove them from the refrigerator two hours before serving.
After an hour and a half, sprinkle them with the remaining grain, breadcrumbs and butter flakes.
Cook in the oven at 220 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 250 g of type pasta ditalini rigati
- 100 g of bacon
- 4 spring onions
- 4 eggs
- 4 tablespoons of cream
- 70 g of butter
- Nutmeg
- 50 g of grana
- Breadcrumbs
- Salt
- Pepper