Pasta Gratin with Delaco Emmental

Pasta Gratin with Emmentaler Delaco: A Delicious Recipe for Special Moments

Today, I invite you to discover a recipe for pasta gratin with Emmentaler Delaco, which combines the flavors of fresh vegetables with the creaminess of cheese. This dish is perfect for a family dinner or a festive meal with friends. With a crispy crust and a flavorful interior, this pasta gratin will surely become one of your favorite recipes.

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Servings: 4

Ingredients:

For the vegetables:
- 60 g onion
- 1 garlic clove
- 250 g eggplant
- 200 g zucchini
- 100 g celery stalk
- 80 g green bell pepper
- 300 g tomatoes
- 1 teaspoon sage
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/8 l red wine

For the herb sauce:
- 100 g grated Emmentaler Delaco
- 200 g sour cream
- 3 egg yolks
- 1 tablespoon chopped herbs (parsley, lovage, thyme, rosemary)
- Salt, pepper, and nutmeg to taste

Additionally:
- Butter for greasing
- 50 g melted butter

Preparation:

1. Prepare the vegetables: Start by preparing the vegetables. Peel the onion and garlic, then chop them finely. Continue with the eggplant, slicing it into 1 cm thick slices and then into cubes. Slice the zucchini and celery, and chop the bell pepper into approximately 1 cm cubes. Immerse the tomatoes in boiling water to make them easy to peel. Once cooled, peel them, cut them in half to remove the seeds, and chop them into cubes.

2. Sauté the vegetables: In a large pan, add a little oil and sauté the onion and garlic over medium heat until they become translucent. Add the eggplant, zucchini, celery, and bell pepper, and sauté over high heat for about 4-5 minutes, stirring constantly. This step helps to intensify the flavors and reduce the moisture of the vegetables.

3. Add the tomatoes: Once the vegetables have softened, add the chopped tomatoes and season with sage, thyme, salt, and pepper. Pour in the red wine and let it boil over high heat, uncovered, until the wine has reduced by half and the vegetables are well cooked.

4. Cook the pasta: In a separate pot, cook the pasta according to the package instructions, but be sure to cook it "al dente" to achieve the perfect texture in the gratin. Once done, drain it and mix it with the vegetables in the pan.

5. Prepare the cheese sauce: In a bowl, mix the grated Emmentaler, sour cream, egg yolks, and chopped herbs. Season with salt, pepper, and a pinch of nutmeg for added flavor.

6. Assemble the gratin: Grease a baking dish with melted butter and pour in the pasta and vegetable mixture. Pour the cheese sauce over the pasta, ensuring it spreads evenly.

7. Bake the gratin: Preheat the oven to 200°C and place the dish in the oven. Bake for 20-25 minutes, or until the top is golden and crispy. The aroma that will fill the kitchen is simply irresistible.

8. Serving: Once the gratin is ready, remove it from the oven and let it cool slightly before portioning. It is delicious served warm, alongside a fresh salad or a side of grilled vegetables.

Helpful tips:
- Ingredients: Choose fresh, seasonal vegetables for the best flavors. You can also add other vegetables, such as mushrooms or squash, to diversify the recipe.
- Cheese: Emmentaler is an excellent choice due to its creamy texture and slightly sweet flavor, but you can also experiment with other types of cheese, such as mozzarella or cheddar, to customize the recipe.
- Storage: Leftovers can be stored in the refrigerator in an airtight container for 2-3 days. Reheat in the oven to maintain the crispy texture.

Nutritional benefits: This gratin is rich in vegetables, providing a good source of vitamins and minerals. Emmentaler adds calcium and protein, while the pasta complements the necessary carbohydrate intake for a balanced meal.

Frequently asked questions:
1. Can I use whole grain pasta? Absolutely! Whole grain pasta adds a pleasant texture and is more nutritious than white flour pasta.
2. How can I make the recipe vegan? Replace the sour cream with a plant-based alternative and use a vegan cheese substitute.
3. Is it possible to prepare the recipe in advance? Yes, you can assemble the gratin a day ahead and keep it in the refrigerator. Bake it before serving.

This pasta gratin with Emmentaler Delaco is not just a delicious recipe, but also a way to bring family and friends together around the table. Whether it's an ordinary evening or a special occasion, this recipe will surely impress. I invite you to try it and enjoy every bite! Bon appétit!

 Ingredients: for 4 servings: For vegetables: 60 g onion 1 clove of garlic 250 g eggplant 200 g zucchini 100 g celery stalk 80 g green pepper 300 g tomatoes 1 teaspoon of sage and thyme Salt, pepper 1/8 l red wine For the herb sauce: 100 g grated Emmental Delaco 200 g sour cream 3 egg yolks 1 tablespoon chopped herbs (parsley, lovage, thyme, rosemary) Salt, pepper, nutmeg Additionally: Butter for the mold 50 g melted butter

 Tags:  oven paste cheesy pasta delaco