Convotherm Home

back to search results

Mediterranean Pasta Casserole with coppa

(17)

Quick print

Download the recipe

Add to My KitchenConnect

Use this recipe with:

Medium

Accessories:
P R O F I L E
Chilled ​4°C
6 Portions
From Raw

Stage 1

140 °C

  • Steam
  • 00:25 | -
  • 3

Stage 2

200 °C

  • Steam
  • 00:10 | -
  • 3
  • 1
R E C I P E
600 g Pasta
150 g Coppa
2 pcs Tomatoes
1 pcs Zucchini
150 g Mozzarella Cheese, grated
150 g Milk
150 g Cream
1 pinch Salt, pepper, nutmeg, chili
3 pcs Eggs
2 tbs Rosmary, Basil chopped
Ingredients
Mix milk, cream, egg and season well with spices and herbs. Make sure that the mass is not foamy. Coppa (a traditional dried meat from Italy, alternatively salami or ham can be used) cut into fine cubes. Cut the tomatoes and zucchini into fine cubes and mix with the cooked pasta.
1. Food Preparation
Spread on a greased granite enameled tray. At the end of the first stage, sprinkle the gratin with the cheese and gratinate with the second stage.
2. Cooking Instruction
The pasta gratin can be served as a separate dish, accompanied with a tomato sauce. For garnish are suitable herbs and a cherry tomato.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.