Bosch 8 Series Recipes page 57

Courgette gratin with black olives
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Ingredients | For 2 servings
Medium ovenproof dish
Gratin:
250 g pasta, penne or rigatoni
30 g pine nuts
40 g shallots
40 g spring onions
500 g small courgettes
250 g cherry tomatoes
30 g pitted black olives
5 tbsp olive oil
2 small garlic cloves
1 sprig rosemary
1 sprig thyme
Sea salt
Black pepper, freshly ground
A little sugar
50 g Parmesan
In addition:
Olive oil for the dish
Per serving
1037 kcal, 83 g carbs, 58 g fat, 50 g protein,
6,9 BU
Side dishes and vegetables, vegetarian dishes and bakes | 55
Preparation
1 | Bring plenty of salted water to the boil and
cook the pasta until almost 'al dente'. Pour into a
sieve and catch 200 ml of the water used to cook
the pasta. Rinse the pasta with cold water. Place
the pasta and the water used to cook it to one
side.
2 | Toast the pine nuts in a frying pan without oil,
remove and also place to one side.
3 | Peel and finely dice the shallots. Wash the
spring onions and cut into fine rings. Wash, trim
and halve the courgettes lengthwise. Cut into thin
slices lengthwise using a potato peeler. Wash the
cherry tomatoes and cut them into quarters.
Chop the olives finely.
4 | Heat the olive oil in the frying pan. Add the
garlic cloves and herbs to it and sweat them.
Remove the garlic cloves and herbs once more.
5 | Add the courgette slices, shallots and spring
onions to the frying pan and sweat them briefly.
Season with salt, pepper and sugar.
6 | Add the drained pasta, olives, quartered
tomatoes, pine nuts and water used to cook the
pasta, stir together and season well to taste.
7 | Grease the base of the ovenproof dish and fill
with the pasta mixture. Scatter the grated
Parmesan over it and bake the gratin as indicated.
[ I n d e x : ]
Setting procedure:
Top/bottom heating
Ovenproof dish on the wire rack, level 2
210 °C
Cooking time:
20-25 minutes