ceramic collection by staub 2018 / 2019 · 3 1 cÉramique by staub ceramic collection by staub 2018...
TRANSCRIPT
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3 1
CÉRAMIQUE BY STAUB
CERAMIC COLLECTION BY STAUB 2018 / 2019
* TASTE THE EXCELLENCE
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#MadeinSTAUB
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Item Page
Serving• Butter Dish 34• Serving Tay 34• Egg Holder 35• Spoon Rest 35• Serving Bowl 36• Bowl 36• Multi Bowl Set 37• Ramekin Set 37• Mini Picher 38• Pitcher 38• Sugar Bowl with Spoon 39• Mug 39• Salt & Pepper Shaker 40• Oil & Vinegar Set 40• Appetizer Set 41
Cooking• Gratin Dish, rectangular 44• Roasting Dish, oval 44• Pie Dish, round 45
STAUB Recipes 48
Item Page
Vegetable Garden• Artichoke Cocotte 12• Pepper Cocotte 12• Tomato Cocotte 13• Pumpkin Cocotte 14
Ancient Colours• Round, Mini Cocotte 18• Ramekin Set 18• Bowl 19
Storage• Utensil Holder 22• Garlic Keeper 22• Storage Pot 23• Salt Crock 23
XS Minis• XS Mini Mug 26• XS Mini Cocotte, square 26• XS Mini Cocotte, heart 26• XS Mini Ramekin, round 27• XS Mini Ramekin, heart 27• XS Mini Ramekin, square 27
Gift-Giving• Mini Cocotte, round 30• Mini Cocotte, oval 30• Mini Cocotte, heart 31
INDEX
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4 5
CERAMIC BY STAUB
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6 7
QUALITY & PRODUCTION
HAND FINISHED
MATERIAL AND SHAPE
INDIVIDUAL MANUFACTURING PROCESS
The various products are manufactured with diff erent methods.
The products are air-dried, to achieve the optimal strength for the fi ring process.
A high quality of clay, natural material is the basis for theceramic production.
A complex process with numerous steps, which requires a sophisticated know-how from start to fi nish.
Traditional and authentic craftsmanship -Finished with passion by hand.
Production-related corrections are done manually. It needs a steady hand and a good grasp for the material. Discover the STAUB production on www.STAUB.fr
COLOUR GLAZE, FIRING
At very high temperature, the colour and glass merge perfectly with the clay material.
The STAUB enamel is made of glass powder and pigments.
HAND
FINISHED
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8 9
EXCLUSIVE COLOURS
Available in a selection of vibrant colours, the beautiful glazes can be coordinated with STAUB’s selection of cast-iron cookware. Choose the ideal colours to suit your own personal style and décor.
A premium series that was inspired by traditional Asian design.Due to the special glaze an incom-parable eff ect arise : during the fi ring process and thus every product is unique.
basil
cherry
mustard
white
blue
orange
... PLEASE
A harmonious combination of excellence and ele-gance, our stunning products have a high-quality fi nish which places them a cut above the rest.
Designed with you in mind, they can be stacked and stored away neatly, keeping your kitchen perfectly organized. The large, ergonomic handles mean products are easy and comfortable to hold. STAUB stands for excellence and long lasting quality.
... LAST
Quality is our number one priority. With a high-quality fi nish and durable glazes in long-lasting colours, our ceramic cookware is very water resistant (the water absorption rate is minimized). All products are easy to clean and suitable for use in dishwashers.
STAUB products are also optimized for superior performance in microwave ovens, as dishes are less likely to overheat. Additionally, the underside is given an extremely fi ne polish to avoid potential damage to tables and work surfaces.
DESIGN TO ...
OUR CLASSIC CLOURS
ANCIENT COLOURS
ancient grey ivory white
ancient copper ancient turquoise
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10 11
VEGETABLE GARDEN
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12 13
VEGETABLE GARDEN
Artichoke CocotteSize Capacity UPB basil
12,5 cm 0,45 l. 1 40500-326-0
Pepper CocotteSize Capacity UPB orangered yellow
12 cm 0,45 l. 1 40500-325-0 40500-324-0
Tomato CocotteSize Capacity UPB cherry
16 cm 0,5 l. 1 40511-855-0
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14 15
Pumpkin CocotteSize Capacity UPB cinnamon
12,2 cm 0,5 l. 1 40511-555-0
14,8 cm 0,7 l. 1 40511-554-0
Pumpkin CocotteSize Capacity UPB black matt
12,2 cm 0,5 l. 1 40508-548-0
14,8 cm 0,7 l. 1 40508-549-0
VEGETABLE GARDEN
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16 17
ANCIENT COLOURS
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18 19
Ramekin Size Capacity UPB ivory white ancient grey ancient copper ancient turqouise
9 cm 0,2 l. 2 40511-859-0 40511-860-0 40512-001-0 40512-002-0
Mini Cocotte, round Size Capacity UPB ivory white ancient grey ancient copper ancient turqouise
10 cm 0,2 l. 1 40511-997-0 40511-998-0 40511-999-0 40512-000-0
ANCIENT COLOURS
BowlSize Capacity UPB ivory white ancient grey ancient copper ancient turqouise
12 cm 0,4 l. 1 40511-833-0 40511-834-0 40511-831-0 40511-832-0
14 cm 0,7 l. 1 40511-861-0 40511-862-0 40511-863-0 40511-864-0
17 cm 1,2 l. 1 40512-003-0 40512-004-0 40512-005-0 40512-006-0
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20 21
STORAGE
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22 23
Salt Crock Size Capacity UPB cherry blue basil white
10 cm 0,25 l. 1 40511-562-0 40511-563-0 40511-564-0 40511-826-0
Garlic KeeperSize Capacity UPB cherry blue basil white
11 cm 0,5 l. 1 40511-580-0 40511-581-0 40511-582-0 40511-752-0
Utensil HolderSize Capacity UPB cherry blue basil white
11 cm 0,9 l. 1 40511-577-0 40511-578-0 40511-579-0 40511-753-0
STORAGE
Storage Pot Size Capacity UPB cherry blue basil white
12 cm 1,0 l. 1 40511-792-0 40511-793-0 40511-794-0 40511-795-0
14 cm 1,5 l. 1 40509-033-0 40509-034-0 40509-035-0 40509-036-0
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24
XS MINIS
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26 27
XS MINIS
XS Mini Ramekin, roundSize Capacity UPB cherry
8 cm 0,15 l. 2 40511-103-0
XS Mini Ramekin, heartSize Capacity UPB cherry
8 cm 0,1 l. 2 40511-107-0
XS Mini Cocotte, squareSize Capacity UPB cherry blue white
8 cm 0,125 l. 2 40511-098-0 40511-099-0 40511-101-0
XS Mini Cocotte, heartSize Capacity UPB cherry blue white
8 cm 0,1 l. 2 40511-093-0 40511-094-0 40511-096-0
XS Mini Ramekin, squareSize Capacity UPB cherry
8 cm 0,125 l. 2 40511-110-0
XS Mini MugSize Capacity UPB cherry blue
10 cm 0,2 l. 2 40511-114-0 40511-115-0
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28 29
GIFT GIVING
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30 31
Mini Cocotte, roundSize Capacity UPB cherry blue basil white mustard orange
10 cm 0,2 l. 1 40510-785-0 40510-786-0 40510-787-0 40511-083-0 40511-084-0 40511-085-0
Mini Cocotte, ovalSize Capacity UPB cherry blue basil white mustard orange
11 cm 0,2 l. 1 40511-086-0 40511-087-0 40511-088-0 40511-089-0 40511-090-0 40511-091-0
Mini Cocotte, heartSize Capacity UPB cherry
10 cm 0,2 l. 1 40511-092-0
GIFT GIVING
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32 33
SERVING
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34 35
Serving TraySize UPB cherry blue basil white
36 x 14 cm 1 40509-025-0 40509-026-0 40509-027-0 40509-028-0
SERVING
Spoon RestSize UPB cherry blue basil white
25 x 10 cm 1 40509-037-0 40509-038-0 40509-039-0 40509-040-0
Butter DishSize UPB cherry blue basil white
18,7 x 12 cm 1 40509-021-0 40509-022-0 40509-023-0 40509-024-0
Egg HolderSize UPB cherry blue basil white
5 cm 2 40509-029-0 40509-030-0 40509-031-0 40509-032-0
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36 37
BowlSize Capacity UPB cherry blue basil white mustard orange
12 cm 0,4 l. 1 40510-794-0 40510-795-0 40510-796-0 40511-125-0 40511-126-0 40511-127-0
14 cm 0,7 l. 1 40511-812-0 40511-813-0 40511-814-0 40511-815-0 40511-816-0 40511-817-0
17 cm 1,2 l. 1 40510-791-0 40510-792-0 40510-793-0 40511-128-0 40511-129-0 40511-130-0
Multi Bowl SetSize Capacity UPB cherry blue basil white
23 & 27 cm 1,4 & 2,4 l. 2 40511-571-0 40511-572-0 40511-573-0 40511-574-0
SERVING
Serving BowlSize Capacity UPB cherry blue basil white
18 cm 1,4 l. 1 40510-800-0 40511-453-0 40510-802-0 40511-452-0
25 cm 3,2 l. 1 40510-797-0 40511-455-0 40510-799-0 40511-454-0
Ramekin Set Size Capacity UPB cherry blue basil white mustard orange
9 cm 0,2 l. 2 40511-133-0 40511-134-0 40511-135-0 40511-136-0 40511-137-0 40511-138-0
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38 39
Sugar BowlSize Capacity UPB cherry blue basil white
9 x 10 cm 0,25 l. 1 40511-800-0 40511-801-0 40511-802-0 40511-803-0
SERVING
Mini PitcherSize Capacity UPB cherry blue basil white
7 x 10 cm 0,25 l. 1 40511-804-0 40511-805-0 40511-806-0 40511-807-0
PitcherSize Capacity UPB cherry blue basil
10 x 18 cm 1,0 l. 1 40511-583-0 40511-584-0 40511-585-0
MugSize Capacity UPB cherry blue basil white mustard orange
9 cm 0,35 l. 1 40508-565-0 40508-566-0 40508-567-0 40508-568-0 40508-569-0 40508-570-0
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40 41
Appetizer SetSize Capacity UPB cherry blue basil white
19 x 19 cm 4 x 0,125 l. 5 40511-119-0 40511-121-0 40511-120-0 40511-586-0
Oil & Vinegar SetSize Capacity UPB cherry blue basil white
19 cm 0,25 l. 2 40511-788-0 40511-789-0 40511-790-0 40511-791-0
SERVING
Salt & Pepper ShakerSize UPB cherry blue basil white
7 cm 2 40511-808-0 40511-809-0 40511-810-0 40511-811-0
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42 43
COOKING
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44 45
Pie Dish, small roundSize Capacity UPB cherry
13 cm 0,2 l. 1 40511-163-0
COOKING
Pie Dish, large roundSize Capacity UPB cherry blue basil white
24 cm 1,2 l. 1 40511-164-0 40511-165-0 40511-456-0 40511-166-0
28 cm 2,0 l. 1 40511-167-0 40511-168-0 40511-169-0
Gratin Dish, rectangularSize Capacity UPB cherry blue basil white orange
14 x 11 cm 0,4 l. 1 40511-139-0 40511-140-0 40511-141-0 40511-142-0 40511-143-0
20 x 16 cm 1,1 l. 1 40510-812-0 40510-813-0 40510-814-0 40511-144-0 40511-145-0
27 x 20 cm 2,4 l. 1 40510-809-0 40510-810-0 40510-811-0 40511-146-0 40511-147-0
34 x 24 cm 4,5 l. 1 40511-148-0 40511-149-0 40511-150-0 40511-151-0 40511-152-0
Roasting Dish, ovalSize Capacity UPB cherry blue basil white
17 cm 0,4 l. 1 40511-153-0 40511-154-0 40511-457-0 40511-155-0
23 cm 1,1 l. 1 40511-156-0 40511-157-0 40511-458-0 40511-158-0
29 cm 2,3 l. 1 40510-806-0 40510-807-0 40511-459-0 40511-159-0
37 cm 4,0 l. 1 40511-160-0 40511-161-0 40511-460-0 40511-162-0
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46 47
RECIPES
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48 49
250 ml milk
500 ml cream
100 g sugar
2 vanilla pods
6 egg yolks
50 g brown sugar
Juice of ½ orange
100 g dark chocolate
2 tbsp whiskey
1. Add the milk with 350 ml of the cream and 50 g of the sugarto a saucepan. Slit the vanilla pods lengthways, scrape out thepulp and add together with the pods to the milk-cream mixture.Bring to a boil, remove from the heat and allow to steep for 10 min.
2. Meanwhile add the egg yolks with the remaining 50 g of sugarto a bowl and whisk till creamy. Pour the vanilla-milk-cream through a sieve onto the egg yolks, stirring well, then pour back into the saucepanand whisk at medium heat while stirring continuously till it forms a thickishcream. Then let the vanilla cream cool and freeze in an ice cream makerfor about 30 min. till creamy and fi rm.
3. Meanwhile, boil the remaining 150 ml of cream with the brown sugarand orange juice. Remove from the heat, chop the chocolate into smallpieces and add gradually so that it melts. Flavor the sauce to tastewith a little whiskey. Portion the ice cream into bowls and pour thewarm sauce over the top.
HOMEMADE VANILLA ICE CREAM WITH WARM CHOCOLATE SAUCE
35 min.Preparation
4-6Portions
30 min.Freezing
200 g dark chocolate, 70% cocoa content
5 eggs (small/medium)
150 g sugar
Salt
125 ml whipped cream
2-3 tbsp Amaretto, rum or Grand Marnier
Pulp of 1 vanilla pod
1. Chop the chocolate into small pieces and melt in a bowl in a bain-marie.
2. Separate the eggs. Use a hand whisk to whisk the egg whites with a pinchof salt till stiff , gradually sprinkling in 100 g of the sugar. Then whip the whippedcream with a hand whisk till stiff .
3. Beat the egg yolks with 2 tbsp of hot water and the remaining 50 g of sugarin a bowl over a hot bain-marie for around 5 min. till a thickish warm foamforms. Remove the bowl from the bain-marie and stir in the melted chocolate, the Amaretto and the vanilla pulp. Fold in the whipped cream.
4. Finally, carefully fold the whipped egg whites under the chocolate cream and fi lleither one large or several small STAUB bowls, cover and place in the refrigeratorfor at least 3-4 hours.
5. To serve, dip a tablespoon in hot water, form the mousse into quenelles.Arrange with some fresh summer berries and freshly whipped cream. Serve.
CHOCOLATE MOUSSE
45 min.Preparation
6Portions
3-4 hFreezing
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50 51
200 g dark chocolate, 70%
150 g butter
125 g sugar
4 eggs
1 pinch of salt
250 g strawberries
250 g raspberries
3-4 tbsp. creme de cassis
Mint, to garnish
1. Preheat the oven to 160 °C. Break the chocolate into bigpieces and melt with the butter in a bowl over a panof simmering hot water. Beat the eggs with a pinch of salt andsugar, for around 5 min., until stiff . Use a hand blender in a bigbowl. Then gradually stir in the liquid chocolate butter mixture.
2. Pour the batter into a well-greased pie dish (approx. 24 cmdiameter) and bake in the oven for approx. 35 min.
3. Meanwhile, clean the strawberries and depending on size,halve or quarter. Mix the strawberries with the raspberries and cassis liqueur in a bowl.
4. Allow the chocolate tart to cool slightly while still in the dish. Spread the berry mixture over the top and garnish with fresh mint as desired.
TARTE AU CHOCOLAT
30 min.Preparation
4-6Portions
35 min.Baking
350 g brown mushrooms
2 shallots
1 garlic clove
2 tbsp rapeseed oil
125 ml white wine
500 ml chicken stock
200 ml cream
Salt, freshly ground black pepper
50 g fi nely chopped bacon
50 g butter
Fresh garden cress to garnish
1. Clean the mushrooms with a dry towel or small brush. Cut 3-4 mushrooms into thick slices and set aside for later. Cut the remaining mushrooms into quarters. Peel and fi nely chop the shallots and garlic.
2. Heat the rapeseed oil in a saucepan, add the shallots, garlic and quartered mushroom and sauté for 3-4 min. Then add the wine and allow to reduce, top up with the poultry stock and cream. Bring the soup to a boil then simmer on a mild heat with thelid on for 15-20 min. Subsequently, fi nely purée everything with a handblender and season well with salt and pepper.
3. Meanwhile, fry the bacon cubes in a frying pan till crispy. Add the butter and cook till frothy. Add the set-aside mushroom slicesand fry till golden brown, season with a pinch of pepper. Pour the soup into the bowls, add the mushroom slices and baconwith the clarifi ed butter over the soup, sprinkle with cress and serve.
CREAM OF MUSHROOM SOUP WITH BACON
30 min.Preparation
4Portionen
20 min.Cooking
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52 53
6 large, ripe plums
About 300 g ready-rolled puff pastry from the refrigerated section
100 g apricot jam
Soft butter and sugar for the mini cocottes
1 tsp cinnamon mixed with 2 tbsp sugar
1. Wash, halve and core the plums. Cut the plum halves into
thin 2-3 mm slices.
2. Preheat the oven to 200°C. Unpack and unroll the puff pastry and
roll with a rolling pin so that it is a little thinner and about 30 × 45 cm
in size. Cut into 6 strips of equal width (about 5 cm). Mix the jam with
2 tsp of water and heat in a small saucepan. Thinly spread each puff
pastry strip evenly with jam, then place the sliced plums side by side
slightly overlapping so the semicircular side of the slices protrude just
slightly over the edge and the lower half of the dough strip remains free.
Then fold this lower part over the plum slices so that they are covered
to about half way up. Then roll up these folded strips from one side to
create the rose shape.
3. Lightly sprinkle each puff pastry plum rose with a little cinnamon
sugar, place in a generously buttered and sugared mini cocotte, and
bake till golden brown in the hot oven (center) for about 20 min.
Tip: Instead of plums, you can also easily use apples, peaches or mango.
BAKED PUFF PASTRY PLUM ROSES
45 min.Preparation
6Portions
20 min.Baking
50 g butter
3 tsp fl our
100 ml dry white wine
250 ml strong chicken stock
200 ml cream
Salt, nutmeg, Cayenne pepper
4-5 leeks
Approx. 400 g cooked ham, cut into thin slices
150 g Emmental cheese in one piece
1. Allow the butter to foam in a saucepan. Stir in the fl our and deglaze
the roux with wine, then pour in the stock and the cream.
Slowly boil down the sauce on medium heat till it is reduced by half,
then season to taste with salt, nutmeg and Cayenne pepper.
2. Meanwhile, clean the leeks and cut away the dark green part.
Blanch the leeks in boiling salted water for about 4-5 min.
Then rinse with cold water. Wrap each leek with 2-3 slices of ham.
Cut the cheese into pieces about 3-4 cm long and about 5mm thick.
3. Preheat the oven to 200°C. Spread the cream sauce in the mini
cocottes. Cut the wrapped leaks into approx. 4 cm pieces and place
them very close to each other in the mini cocottes.
Place the cheese sticks between the leek rolls.
Put the fi lled mini cocottes on a baking tray in the middle of a hot oven
and gratinate for around 35 min.
GRATINATED LEEK WITH HAM AND CHEESE
35 min.Gratinate
6Portions
45 min.Preparation
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54 55
150 g dried kidney beans (500 g cooked)
100 g soy protein
2 onions
2 garlic cloves
1 red pepper
800 g tomatoes (peeled tinned or very ripe and juicy fresh)
2 tbsp olive oil
1 heaped tsp ground cumin
1 tsp dried oregano
1 heaped tsp paprika
2 tbsp tamari (or salty soya sauce) or ½ tsp salt
1 small pinch of cayenne pepper
2 turns of the black pepper mill
A few stalks of fl at-leaf parsley
1. On the day before, soak the beans in salted water (minimum 6 hrs).
2. Rinse the beans and cook them at a gentle simmer in 2.5 times their volume of unsalted water for approx. 1 to 1.5 hrs.
3. Peel, remove the pips and slice the peppers into small cubes. Peel the garlic and onions, remove the germ in the middle, then chop fi nely.
4. In a large cocotte, fry the onions in the olive oil. Add the garlic and peppers and fry until soft. Season with all the spices (cumin, paprika, oregano, cayenne pepper) and briefl y cook on high heat. Add the chopped tomatoes with the juice and stir again
5. Lower the heat, add the soya protein (dried), mix well then add the soy sauce and around 200 ml water (a full glass). Mix well. Finish by adding the beans, half of the chopped parsley and add water to cover. Simmer for 45 minutes on low heat and covered.
6. Add a little water if necessary and adjust the seasoning (salt, pepper, spices) to taste. Add the remaining parsley.
7. Place the chilli in the ceramic pepper cocottes to serve.
For the traditional version, serve the chilli with slices of avocado on top and with a dash of lime juice or on a slice of crusty bread. A cocotte of rice can also be served as a side dish.
CHILI SIN CARNE
7 1/2 Std.Preparation
6Portions
45 min.Cooking
800 g tinned or frozen artichoke hearts
150 ml olive oil
1/4 organic lemon
40 g parmesan
1 garlic clove
1 pinch of fi ne salt
2 turns of the black pepper mill
A few fresh green basil leaves
1. In a mixer bowl, place the artichoke pieces, peeled garlic, the zest from half the lemon, the juice, olive oil, salt pepper. Blend until you obtain a creamy mixture.
2. Add a little olive oil if necessary.
3. Finish by adding grated parmesan and blending once more.
4. Pour into the ceramic artichoke cocotte, sprinkle with a little olive oil and sprinkle with chopped basil.
5. Chill before serving.
ARTICHOKE PASTE
10 min.Preparation
4Portions
ArtichokeCocotte
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56 57
8 to 10 red peppers depending on the size
4 garlic cloves
2 pinches of salt
2 turns of the black pepper mill
100 g of green and black olives
100 g feta cheese
Olive oil
Ground cumin (optional)
1. Preheat the oven to 210°C –Th.7.
2. Wash the peppers and leave them whole. Place them on an oven tray covered with baking paper. Cook for 30-40 minutes depending on the size of the peppers. Watch them carefully and turn them over. If the skin goes black, this is normal, which is why they have to be turned not to burn the fl esh.
3. In the meantime, peel the garlic, remove the germ and crush using the garlic press.
4. After removing from the oven, place the peppers in a bowl or dish covered with food wrap.
5. Once cooled, remove the skin, stalks and seeds.
6. Then cut them into slices or small pieces.
7. Mix with garlic, salt and pepper and cover generously with olive oil.
8. Place in the ceramic pepper cocottes, add the crumbled feta and olives on top.
9. Serve with nice crusty bread.
10. If required, add some fl avour with a few drops of lemon juice and a pinch of cumin, and even some fresh chilli!
SALAD OF GRILLED RED PEPPERWITH GARLIC, FETA & OLIVE
10 min.Preparation
4Portions
35 min.Cooking
4 fresh artichokes
2 shallots
1 small leek, white part only
1/2 organic lemon
150 ml full fat single cream or soya cream
2 tbsp olive oil
Sesame oil
2 tbsp of browned sesame seeds
2 pinches of fi ne salt
2 turns of the black pepper mill
1. Peel the shallots and chop them fi nely.
2. Turn the artichokes, that is remove the top leaves by hand, then use a knife to remove all the leaves and the stem to give your artichoke heart a rounded shape. Remove the fuzz using a spoon, then cut the artichokes into pieces and put them in the water with the juice of half a lemon.
3. Wash and fi nely chop the leek.
4. In the cocotte, pour in a dash of olive oil and sweat off the shallots with a pinch of salt for 1 min. Add the leek, then the artichokes. Fry it all with a pinch of salt for 3 minutes.
5. Add the zest and the remaining juice of half a lemon. Then cover with water and cook for 15-20 min.
6. After cooking, add the cream, pepper and simmer lightly. Then blend the whole mixture until you obtain a fl uid and smooth texture. Taste and correct the seasoning if necessary.
7. Pour the velouté into the ceramic artichoke cocottes, and to fi nish sprinkle with sesame seeds and a few drops of sesame oil.
VELOUTÉ OF ARTICHOKE WITH LEMON
10 min.Preparation
6Portions
30 min.Cooking
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58 59
Approx. 500 g broccoli
(around 1 small broccoli)
250 g rigatoni pasta
300 g yellow and red cherrytomatoes
4 eggs
250 ml milk
125 g fi nely grated Gruyèreor Emmental
Salt, pepper, nutmeg
1. Pre-cook the rigatoni in boiling, salted water for around
8 minutes. In the meantime, clean the broccoli and break it into
fl orets, prepare and wash the cherry tomatoes. After around
8 min., add the broccoli fl orets to the pasta and boil together
for another 4-5 min. Then drain the ingredients, rinse in cold
water and place the pasta and broccoli together with the cherry
tomatoes in a buttered ovenproof dish.
2. Preheat the oven to 200°C. Mix eggs with milk and 2/3 of
the cheese in a tall bowl and mix thoroughly using a hand-held
blender. Season thoroughly to taste with salt, pepper and some
nutmeg and pour the mix evenly over the pasta and vegetables
in the ovenproof dish.
3. Sprinkle the remaining cheese over the pasta and vegetables,
and place the dish on a rack at the lowest level in the oven and
bake for around 40 min. until golden brown.
BROCCOLI PASTA BAKE
35 min.Preparation
4Portions
40 min.Baking