Servings:
6
Prep time:
25
Cooking time:
40
INGREDIENTS
- - 500 g of gluten-free pasta shells format
- - 500 g of carrots
- - 100 g of mozzarella
- - 100 g of grated Parmesan cheese
- - 50 g of butter
- - 20 g of breadcrumbs
- - 10 anchovies or anchovies, salted
- - 5 sprigs of rosemary
- - Oil
- - salt
- - White pepper
INSTRUCTIONS
- Heat 4 tablespoons of olive oil in a pan, add a sprig of rosemary and sautè brightly the carrots cutted into thin slices, stirring often. Replace the sprigs of rosemary when they lose their needles. Salt the carrots at the end, after about 10 minutes of cooking: they must be crunchy at the edge of scorching.
- Melt 5 anchovies in a pan with 2 tablespoons of olive oil and 30 g of butter. Break up the other and keep aside.
- Boil the pasta and drain 3 minutes before end of cooking. Season them with anchovy butter, carrots, anchovies, plenty of pepper and 70 g of parmesan cheese, diluting with a little of the cooking water if necessary.
Let it cool down by arranging the dough on a flat plate. - Toast the bread crumbs in a greased pan always mixing it until it becomes golden. Let it cool and mix with the rest of the Parmesan cheese.
- Accommodate in a greased pan the dough giving it a slightly convex shape, spread with the mozzarella cutted into small cubes, cover with cheese mixed with the bread crumbs, tassele with remaining butter and bake at 200 ° C for 15 minutes. Gratin to get a golden crust, baked and served immediately.
