Pasta et Cheese Puddings
Ingredients
- 1/2 oz butter or margarine softened
- 2 oz dried white breadcrumbs
- 6 oz tricolour spaghetti
- 1/2 pint Bechamel
- 1 egg yolk
- 4 1/2 oz Gruyere Swiss cheese, grated
- salt and pepper
- fresh flat-leaf parsley to garnish
tomato sauce
- 2 tsp olive oil
- 1 onion chopped finely
- 1 bay leaf
- 1/4 pint dry white wine
- 1/4 pint passatta sieved tomatoes
- 1 tbsp tomato puree paste
Instructions
- Grease four 180 ml (6 fl oz) 3/4 cup moulds (molds) or ramekins with the butter or margarine. Evenly coat the insides with half of the breadcrumbs.
- Break the spaghetti into 5 cm (2 inch) lengths. Bring a saucepan of lightly
- salted water to the boil and cook the spaghetti for 5 - 6 minutes or until just tender. Drain well and put in a bowl.
- Mix the Bechamel Sauce, egg yolk, cheese and seasoning into the cooked pasta and pack into the moulds (molds).
- Sprinkle with the remaining breadcrumbs and place the moulds (molds) on a baking tray (cookie sheet). Bake in a preheated oven, 220°C/ 425°F/Gas Mark 7, for 20 minutes until golden. Leave to stand for 10 minutes.
- Meanwhile, make the sauce. Heat the oil in a pan and fry the onion and bay leaf for 2 - 3 minutes or until just softened.
- Stir in the wine, passata (sieved tomatoes), tomato puree (paste) and seasoning. Bring to the boil and simmer for 20 minutes or until thickened. Discard the bay leaf.
- Run a palette knife (spatula) around the inside of the moulds (molds). Turn on to serving plates, garnish and serve with the tomato sauce.
Calories: 469 kcal
Carbohydrates: 56 g
Protein: 19 g
Fat: 18g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 92 mg
Sodium: 1841 mg
Potassium: 367 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 629 IU
Vitamin C: 9 mg
Calcium: 372 mg
Iron: 3 mg