Zwilling Staub Cerámica 18-19

05/2018 – 99946-247-0 – ZWILLING International GmbH - Gruenewalder Str. 14-22 - 42657 Solingen - GERMANY

CÉRAMIQUE BY STAUB

3

#MadeinSTAUB

CERAMIC COLLECTION

BY STAUB 2018 /2019 * TASTE THE EXCELLENCE 1

INDEX Item

Page

Vegetable Garden

• Artichoke Cocotte • Pepper Cocotte • Tomato Cocotte • Pumpkin Cocotte

18 18 19

Storage

• Utensil Holder • Garlic Keeper • Storage Pot • Salt Crock

Page

Serving

12 12 13 14

Ancient Colours

• Round, Mini Cocotte • Ramekin Set • Bowl

Item

22 22 23 23

• Butter Dish • Serving Tay • Egg Holder • Spoon Rest • Serving Bowl • Bowl • Multi Bowl Set • Ramekin Set • Mini Picher • Pitcher • Sugar Bowl with Spoon • Mug • Salt & Pepper Shaker • Oil & Vinegar Set • Appetizer Set

34 34 35 35 36 36 37 37 38 38 39 39 40 40 41

Cooking XS Minis

• XS Mini Mug • XS Mini Cocotte, square • XS Mini Cocotte, heart • XS Mini Ramekin, round • XS Mini Ramekin, heart • XS Mini Ramekin, square

26 26 26 27 27 27

• Gratin Dish, rectangular • Roasting Dish, oval • Pie Dish, round

44 44 45

STAUB Recipes

48

Gift-Giving

• Mini Cocotte, round • Mini Cocotte, oval • Mini Cocotte, heart

2

30 30 31

3

CERAMIC BY STAUB

4

5

QUALITY & PRODUCTION A complex process with numerous steps, which requires a sophisticated know-how from start to finish.

COLOUR GLAZE, FIRING

The STAUB enamel is made of glass powder and pigments.

At very high temperature, the colour and glass merge perfectly with the clay material.

HAND FINISHED

MATERIAL AND SHAPE

Traditional and authentic craftsmanship Finished with passion by hand.

A high quality of clay, natural material is the basis for the ceramic production.

The various products are manufactured with different methods.

INDIVIDUAL MANUFACTURING PROCESS

HAND FINISHED

Production-related corrections are done manually. It needs a steady hand and a good grasp for the material.

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The products are air-dried, to achieve the optimal strength for the firing process.

Discover the STAUB production on www.STAUB.fr

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EXCLUSIVE COLOURS

DESIGN TO ...

OUR CLASSIC CLOURS

cherry

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.

basil

white

orange

mustard

blue

ANCIENT COLOURS ... PLEASE

... LAST

A harmonious combination of excellence and elegance, our stunning products have a high-quality finish which places them a cut above the rest.

Quality is our number one priority. With a highquality finish 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.

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.

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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 fine polish to avoid potential damage to tables and work surfaces.

A premium series that was inspired by traditional Asian design.

Due to the special glaze an incomparable effect arise : during the firing process and thus every product is unique.

ancient grey

ivory white

ancient copper

ancient turquoise

9

VEGETABLE GARDEN 10

11

VEGETABLE GARDEN

Artichoke Cocotte

Tomato Cocotte

Size

Capacity

UPB

basil

12,5 cm

0,45 l.

1

40500-326-0

Size 16 cm

Capacity

UPB

cherry

0,5 l.

1

40511-855-0

Pepper Cocotte

12

Size

Capacity

UPB

orangered

yellow

12 cm

0,45 l.

1

40500-325-0

40500-324-0

13

VEGETABLE GARDEN

Pumpkin Cocotte Size

Capacity

UPB

cinnamon

12,2 cm

0,5 l.

1

40511-555-0

14,8 cm

0,7 l.

1

40511-554-0

Capacity

UPB

black matt

12,2 cm

0,5 l.

1

40508-548-0

14,8 cm

0,7 l.

1

40508-549-0

Pumpkin Cocotte Size

14

15

ANCIENT COLOURS

16

17

ANCIENT COLOURS

Bowl Mini Cocotte, round Size 10 cm

Size Capacity 0,2 l.

UPB 1

ivory white 40511-997-0

ancient grey 40511-998-0

ancient copper 40511-999-0

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

ancient turqouise 40512-000-0

Ramekin

18

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

19

STORAGE 20

21

STORAGE

Utensil Holder Size 11 cm

Storage Pot Capacity

UPB

cherry

blue

basil

white

0,9 l.

1

40511-577-0

40511-578-0

40511-579-0

40511-753-0

11 cm

22

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

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

Salt Crock

Garlic Keeper Size

Size

Capacity

UPB

cherry

blue

basil

white

0,5 l.

1

40511-580-0

40511-581-0

40511-582-0

40511-752-0

23

XS MINIS 24

XS MINIS

XS Mini Ramekin, round

XS Mini Mug Size

Capacity

UPB

cherry

blue

Size

Capacity

UPB

cherry

0,2 l.

2

40511-114-0

40511-115-0

8 cm

0,15 l.

2

40511-103-0

10 cm

XS Mini Cocotte, square

XS Mini Ramekin, heart

Size

Capacity

UPB

cherry

blue

white

Size

Capacity

UPB

cherry

8 cm

0,125 l.

2

40511-098-0

40511-099-0

40511-101-0

8 cm

0,1 l.

2

40511-107-0

XS Mini Cocotte, heart

26

XS Mini Ramekin, square

Size

Capacity

UPB

cherry

blue

white

Size

Capacity

UPB

cherry

8 cm

0,1 l.

2

40511-093-0

40511-094-0

40511-096-0

8 cm

0,125 l.

2

40511-110-0

27

GIFT GIVING 28

29

GIFT GIVING

Mini Cocotte, heart

Mini Cocotte, round Size 10 cm

Capacity 0,2 l.

UPB 1

cherry 40510-785-0

blue 40510-786-0

basil 40510-787-0

white 40511-083-0

mustard 40511-084-0

orange 40511-085-0

Size 10 cm

Capacity

UPB

cherry

0,2 l.

1

40511-092-0

Mini Cocotte, oval Size 11 cm

30

Capacity

UPB

cherry

blue

basil

white

mustard

orange

0,2 l.

1

40511-086-0

40511-087-0

40511-088-0

40511-089-0

40511-090-0

40511-091-0

31

SERVING 32

33

SERVING

Egg Holder

Butter Dish Size 18,7 x 12 cm

UPB

cherry

blue

basil

white

Size

UPB

cherry

blue

basil

white

1

40509-021-0

40509-022-0

40509-023-0

40509-024-0

5 cm

2

40509-029-0

40509-030-0

40509-031-0

40509-032-0

Serving Tray Size 36 x 14 cm

34

Spoon Rest UPB

cherry

blue

basil

white

1

40509-025-0

40509-026-0

40509-027-0

40509-028-0

Size 25 x 10 cm

UPB

cherry

blue

basil

white

1

40509-037-0

40509-038-0

40509-039-0

40509-040-0

35

SERVING

Multi Bowl Set

Serving Bowl Size

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

Size 23 & 27 cm

Capacity

UPB

cherry

blue

basil

white

1,4 & 2,4 l.

2

40511-571-0

40511-572-0

40511-573-0

40511-574-0

Bowl Size 12 cm

36

Capacity

UPB

cherry

blue

basil

white

mustard

orange

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

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

37

SERVING

Sugar Bowl

Mini Pitcher Size

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

10 x 18 cm

38

Capacity

UPB

cherry

blue

basil

white

0,25 l.

1

40511-800-0

40511-801-0

40511-802-0

40511-803-0

9 x 10 cm

Mug

Pitcher Size

Size

Capacity

UPB

cherry

blue

basil

1,0 l.

1

40511-583-0

40511-584-0

40511-585-0

Size

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

39

SERVING

Appetizer Set

Salt & Pepper Shaker Size

UPB

cherry

blue

basil

white

7 cm

2

40511-808-0

40511-809-0

40511-810-0

40511-811-0

Size 19 x 19 cm

Capacity

UPB

cherry

blue

basil

white

4 x 0,125 l.

5

40511-119-0

40511-121-0

40511-120-0

40511-586-0

Oil & Vinegar Set

40

Size

Capacity

UPB

cherry

blue

basil

white

19 cm

0,25 l.

2

40511-788-0

40511-789-0

40511-790-0

40511-791-0

41

COOKING

42

43

COOKING

Gratin Dish, rectangular Size

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

Pie Dish, small round Size 13 cm

40511-152-0

Capacity

UPB

cherry

0,2 l.

1

40511-163-0

Roasting Dish, oval Size

44

Capacity

UPB

cherry

blue

basil

white

17 cm

0,4 l.

1

40511-153-0

40511-154-0

40511-457-0

40511-155-0

Pie Dish, large round

23 cm

1,1 l.

1

40511-156-0

40511-157-0

40511-458-0

40511-158-0

Size

Capacity

UPB

cherry

blue

basil

white

29 cm

2,3 l.

1

40510-806-0

40510-807-0

40511-459-0

40511-159-0

24 cm

1,2 l.

1

40511-164-0

40511-165-0

40511-456-0

40511-166-0

37 cm

4,0 l.

1

40511-160-0

40511-161-0

40511-460-0

40511-162-0

28 cm

2,0 l.

1

40511-167-0

40511-168-0

40511-169-0

45

RECIPES

46

47

HOMEMADE VANILLA ICE CREAM WITH WARM CHOCOLATE SAUCE

CHOCOLATE MOUSSE Portions

Preparation

Freezing

Portions

Preparation

Freezing

6

45 min.

3-4 h

4-6

35 min.

30 min.

200 g dark chocolate, 70% cocoa content

1. Chop the chocolate into small pieces and melt in a bowl in a bain-marie.

5 eggs (small/medium)

2. Separate the eggs. Use a hand whisk to whisk the egg whites with a pinch of salt till stiff, gradually sprinkling in 100 g of the sugar. Then whip the whipped cream with a hand whisk till stiff.

150 g sugar Salt 125 ml whipped cream 2-3 tbsp Amaretto, rum or Grand Marnier Pulp of 1 vanilla pod

500 ml cream

3. Beat the egg yolks with 2 tbsp of hot water and the remaining 50 g of sugar in a bowl over a hot bain-marie for around 5 min. till a thickish warm foam forms. 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 fill either one large or several small STAUB bowls, cover and place in the refrigerator for 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.

48

250 ml milk 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 sugar to a saucepan. Slit the vanilla pods lengthways, scrape out the pulp 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 sugar to 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 saucepan and whisk at medium heat while stirring continuously till it forms a thickish cream. Then let the vanilla cream cool and freeze in an ice cream maker for about 30 min. till creamy and firm.

3. Meanwhile, boil the remaining 150 ml of cream with the brown sugar and orange juice. Remove from the heat, chop the chocolate into small pieces and add gradually so that it melts. Flavor the sauce to taste with a little whiskey. Portion the ice cream into bowls and pour the warm sauce over the top.

49

CREAM OF MUSHROOM SOUP WITH BACON Portionen

Preparation

Cooking

4

30 min.

20 min.

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 finely chopped bacon 50 g butter

Portions

4-6

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 finely chop the shallots and garlic.

200 g dark chocolate, 70%

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 the lid on for 15-20 min. Subsequently, finely purée everything with a hand blender and season well with salt and pepper.

1 pinch of salt

Fresh garden cress to garnish 3. Meanwhile, fry the bacon cubes in a frying pan till crispy.

Add the butter and cook till frothy. Add the set-aside mushroom slices and fry till golden brown, season with a pinch of pepper.

Pour the soup into the bowls, add the mushroom slices and bacon with the clarified butter over the soup, sprinkle with cress and serve.

50

TARTE AU CHOCOLAT

150 g butter 125 g sugar 4 eggs 250 g strawberries 250 g raspberries 3-4 tbsp. creme de cassis Mint, to garnish

Preparation

30 min.

Baking

35 min.

1. Preheat the oven to 160 °C. Break the chocolate into big pieces and melt with the butter in a bowl over a pan of simmering hot water. Beat the eggs with a pinch of salt and sugar, for around 5 min., until stiff. Use a hand blender in a big bowl. Then gradually stir in the liquid chocolate butter mixture.

2. Pour the batter into a well-greased pie dish (approx. 24 cm diameter) 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.

51

BAKED PUFF PASTRY PLUM ROSES

GRATINATED LEEK WITH HAM AND CHEESE Portions

Gratinate

Preparation

Portions

Preparation

Baking

6

35 min.

45 min.

6

45 min.

20 min.

50 g butter

1. Allow the butter to foam in a saucepan. Stir in the flour and deglaze

6 large, ripe plums

1. Wash, halve and core the plums. Cut the plum halves into

3 tsp flour

the roux with wine, then pour in the stock and the cream.

thin 2-3 mm slices.

100 ml dry white wine

Slowly boil down the sauce on medium heat till it is reduced by half,

About 300 g ready-rolled puff pastry from the refrigerated section

250 ml strong chicken stock

then season to taste with salt, nutmeg and Cayenne pepper.

100 g apricot jam

2. Preheat the oven to 200°C. Unpack and unroll the puff pastry and

Soft butter and sugar for the mini cocottes

roll with a rolling pin so that it is a little thinner and about 30 × 45 cm

1 tsp cinnamon mixed with 2 tbsp sugar

2 tsp of water and heat in a small saucepan. Thinly spread each puff

200 ml cream Salt, nutmeg, Cayenne pepper

2. Meanwhile, clean the leeks and cut away the dark green part.

4-5 leeks

Blanch the leeks in boiling salted water for about 4-5 min.

Approx. 400 g cooked ham, cut into thin slices

Then rinse with cold water. Wrap each leek with 2-3 slices of ham.

pastry strip evenly with jam, then place the sliced plums side by side

Cut the cheese into pieces about 3-4 cm long and about 5mm thick.

slightly overlapping so the semicircular side of the slices protrude just

150 g Emmental cheese in one piece

in size. Cut into 6 strips of equal width (about 5 cm). Mix the jam with

slightly over the edge and the lower half of the dough strip remains free.

3. Preheat the oven to 200°C. Spread the cream sauce in the mini

Then fold this lower part over the plum slices so that they are covered

cocottes. Cut the wrapped leaks into approx. 4 cm pieces and place

to about half way up. Then roll up these folded strips from one side to

them very close to each other in the mini cocottes.

create the rose shape.

Place the cheese sticks between the leek rolls.

Put the filled mini cocottes on a baking tray in the middle of a hot oven

3. Lightly sprinkle each puff pastry plum rose with a little cinnamon

and gratinate for around 35 min.

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.

52

53

ARTICHOKE PASTE

CHILI SIN CARNE

Portions

Preparation

Cocotte

Portions

4

10 min.

Artichoke

6

800 g tinned or frozen artichoke hearts 150 ml olive oil

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.

1/4 organic lemon 40 g parmesan

2 garlic cloves 1 red pepper

3. Finish by adding grated parmesan and blending once more.

2 turns of the black pepper mill A few fresh green basil leaves

100 g soy protein 2 onions

2. Add a little olive oil if necessary.

1 garlic clove 1 pinch of fine salt

150 g dried kidney beans (500 g cooked)

4. Pour into the ceramic artichoke cocotte, sprinkle with a little olive oil and sprinkle with chopped basil.

800 g tomatoes (peeled tinned or very ripe and juicy fresh) 2 tbsp olive oil

Std.

Cooking

45 min.

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 finely.

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 briefly cook on high heat. Add the chopped tomatoes with the juice and stir again

1 heaped tsp paprika 2 tbsp tamari (or salty soya sauce) or ½ tsp salt

6. Add a little water if necessary and adjust the seasoning (salt, pepper, spices) to taste. Add the remaining parsley.

1 small pinch of cayenne pepper

7. Place the chilli in the ceramic pepper cocottes to serve.

2 turns of the black pepper mill

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.

1 tsp dried oregano

A few stalks of flat-leaf parsley

54

7

1/2

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.

1 heaped tsp ground cumin 5. Chill before serving.

Preparation

55

SALAD OF GRILLED RED PEPPER WITH GARLIC, FETA & OLIVE

VELOUTÉ OF ARTICHOKE WITH LEMON Portions

Preparation

Cooking

Portions

Preparation

Cooking

6

10 min.

30 min.

4

10 min.

35 min.

4 fresh artichokes

1. Peel the shallots and chop them finely.

2 shallots

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.

1 small leek, white part only 1/2 organic lemon 150 ml full fat single cream or soya cream

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

2 tbsp olive oil

3. Wash and finely chop the leek.

100 g feta cheese

Sesame oil

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.

Olive oil

2 tbsp of browned sesame seeds 2 pinches of fine salt 2 turns of the black pepper mill

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 flesh.

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. Add the zest and the remaining juice of half a lemon. Then cover with water and cook for 15-20 min.

5. Once cooled, remove the skin, stalks and seeds.

6. After cooking, add the cream, pepper and simmer lightly. Then blend the whole mixture until you obtain a fluid and smooth texture.

Taste and correct the seasoning if necessary.

7. Mix with garlic, salt and pepper and cover generously with olive oil.

7. Pour the velouté into the ceramic artichoke cocottes, and to finish sprinkle with sesame seeds and a few drops of sesame oil.

6. Then cut them into slices or small pieces.

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 flavour with a few drops of lemon juice and a pinch of cumin, and even some fresh chilli!

56

57

BROCCOLI PASTA BAKE Portions

Preparation

Baking

4

35 min.

40 min.

Approx. 500 g broccoli

1. Pre-cook the rigatoni in boiling, salted water for around

(around 1 small broccoli)

8 minutes. In the meantime, clean the broccoli and break it into

250 g rigatoni pasta

florets, prepare and wash the cherry tomatoes. After around

300 g yellow and red cherry tomatoes

8 min., add the broccoli florets to the pasta and boil together

4 eggs

water and place the pasta and broccoli together with the cherry

250 ml milk

tomatoes in a buttered ovenproof dish.

125 g finely grated Gruyère or Emmental

2. Preheat the oven to 200°C. Mix eggs with milk and 2/3 of

Salt, pepper, nutmeg

the cheese in a tall bowl and mix thoroughly using a hand-held

for another 4-5 min. Then drain the ingredients, rinse in cold

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.

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