Baked tomatoes with ricotta
Macaroni with Brussels sprouts
- 500 GRAM CHERRY TOMATOES
- 5 EGGS
- 2 CLOVES GARLIC, chopped
- 300 GRAM RICOTTA
- 100 GRAM GRATED CHEESE
- HANDFUL OREGANO, cut
- 500 GRAM MACARONI
- 75 GRAM PEANUTS, chopped
- 1 ONION, chopped
- 1 CUP VEGETABLE STOCK
- 100 GRAM DRIED APRICOTS, soaked overnight and cut
- 400 GRAM BRUSSELS SPROUTS, cleaned
- 1 TBSP CORN STARCH
Whisk the eggs for 2 minutes. Add the ricotta, the cheese, the garlic and pepper and salt to taste and stir. Put the tomatoes into a baking pan and pour the ricotta-egg mixture on top. Sprinkle with oregano. Bake 30 minutes at 180 degrees Celsius.
Cook the macaroni al dente; cook the sprouts 10 minutes. Stir fry the onion 5 minutes, add the stock and the apricots and simmer for 3 minutes. Add a tablespoon of water to the corn starch, stir. Add this mixture to the onions and heat, while stirring, till it thickens. Finally put the macaroni together with the Brussels sprouts and the sauce, and sprinkle with peanuts.
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