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Preheat oven to 200 ° C.
Peel onions and garlic and chop finely. Dust escalopes with flour on
both sides and fry them over high heat on both sides. Remove from pan
and season with salt and pepper. Fry in the same pan onions and garlic
until light brown, add ketchup and sugar, sauté briefly and deglaze with
red wine. Bring to a boil, season with salt and place escalope into the
pan. Cover and simmer in oven until tender.
For the pasta soufflé boil cornetti rigatoni until al dente, and then
let them drain. Heat oil and fry chopped leek until golden brown. Add
thyme and rosemary. Add boiled cornetti rigatoni and season with salt
and pepper.
Mix cream with eggs. Place pasta-mixture in small gratin dishes and
cover with cream-mixture . Gratinate in oven at 180 ° C for 15 minutes. |
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