Savoy Macaroni
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pasta (macaroni or fusilli)
- 4 leaves savoy cabbage, washed
- 200 ml milk
- 1 tablespoon butter
- 1 tablespoon flour
- 20 g processed cheese (cream or ham)
- 1 pinch (s) nutmeg, freshly grated
- 0.25 ¼ vegetable stock cube
- Salt and pepper, freshly ground black
Print Recipe
Pin Recipe Instructions
- Cook pasta al dente.
- Cut the savoy cabbage leaves into bite-sized strips, blanch for approx. 5 minutes, then drain. Puree a quarter of it in the mixer with half of the milk, the stock cube, a little pasta water, the cheese and the spices. Melt the butter in a pan, add the blanched savoy cabbage, pour in the pureed mass, dust the flour over it and let it warm up briefly, stir gently after about 2 minutes. Then dilute with the rest of the milk as required, season to taste and bring to the boil again.
- Put the drained pasta in the pan, toss and serve.
- Tip: It also tastes gratinated with cheese in the oven.
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