INGREDIENTS
- - 320 g of capellini noodles
- - 2 lemons
- - 100 g of grated Parmesan cheese
- - 100 g of greek yogurt
- - 50 ml of cream
- - 20 g of butter
- - 1 bunch of parsley
- - salt
- - pepper
- - Nutmeg
- - paprika
INSTRUCTIONS
- Stir vigorously in a bowl the yogurt cream, three-quarters of the parmesan, half the butter, the grated rind of a lemon and a half (or less, according to taste), a generous grating of nutmeg, a pinch of paprika , one for salt and one for pepper.
- Cook the noodles in salted water leaving them slightly al dente.
- Drain and toss immediately with three-quarters of the yogurt sauce.
- Make the sauce amalgamate to the pasta by diluting with 3-4 tablespoons (be careful not to overdo it) of the water from the pasta.
- With the rest of the butter grease 8 muffin or pudding molds.
- Roll up, using a fork, ladle a generous forkful of capellini in forming a small turban and lay them into the mold, which must be completely filled.
- Continue with the other, then dilute the remaining sauce in a bowl with 2 tablespoons of the cooking water and distribute it over pasta.
- Sprinkle the surface with Parmesan cheese and bake at 190 ° C for 10 minutes or until the little pies are golden brown.
- Chop a dozen leaves of parsley along with the zest of half a lemon. Remove from the oven, sprinkle the mini gratin with chopped herbs and serve.
