Cinque Pi gratin

Cinque Pi gratin

15 min. Active
40 min. Total
1048 kcal per person
vegetarian
Nutritional value / person: Fat: 57 g, Carbohydrate: 98 g, Protein: 33 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Bowl
  • Colander
  • Knife
  • Measuring cup
  • Pan
  • Tablespoon
  • Teaspoon
  • Whisk
  • Cutting board
  • Wide 2-litre ovenproof dish
  • Kitchen scales

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

500 g pasta (e.g. farfalle)
salted water, boiling
a little butter

Parsley & cheese

½ bunch parsley
150 g Parmesan

Sauce

5 dl full cream
2 dl milk
4 tbsp tomato puree
½ tsp salt
a little pepper
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How it's done

The kids can help at the marked areas .

Pasta

500 g pasta (e.g. farfalle)
salted water, boiling
a little butter

Cook the pasta in boiling salted water for approx. 5 mins. until just al dente, drain. Grease the dish with butter, add the pasta.

Parsley & cheese

½ bunch parsley
150 g Parmesan

Roughly chop the parsley, grate the cheese.

Sauce

5 dl full cream
2 dl milk
4 tbsp tomato puree
½ tsp salt
a little pepper

Mix the parsley with the cheese, cream, milk and tomato puree, season, pour over the pasta.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C.

Good to know
Tip: Roughly chop a little parsley and sprinkle over the top.
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