Remember when I said this blog will be a little bit of everything? A few random pebbles from my life, thrown together? Well, this is me, throwing in the cooking pebble. 🙂
Ever since I started university and moved in my own apartment, I started cooking a lot more. Sometimes with proper, fancy recipes, and other times (oh, who am I kidding, most of the time really) doing it the broke student way: gathering all edible things in kitchen on the counter, staring at them aggressively for a few minutes until figuring out what can be made of it, and then doing it as quickly as possible (because by this point, you are already starved half to death).
This is the recipe for the second scenario.
You will need:
- two eggs
- pasta, preferably macaroni or fussili (the curly ones)
- cherry tomatoes
- cheese (any kind you like, the more, the better)
- artichoke (I usually buy it pickled)
- sour cream (optional)
- a small fireproof baking tin
First, preheat the oven. I set it to 200°C, but I suppose 180°C would do just fine as well.
Cook the pasta , but don’t overdo it, it will have to soak in the juices later! When it’s cooked, put it in a large bowl, where you’ll mix all the ingredients (this is not the same bowl you’ll be baking your delicious meal in).
Now, in a smaller bowl, mix two eggs, a tablespoon of sour cream, a generous pinch of salt and a bit of pepper together. Pour it into the bowl with pasta and mix with a ladle.
Grade the cheese (or cut it into small pieces, so it would still melt) and add it to the mixture. Don’t spare any, it’s better with more cheese! (then again, what thing isn’t?)
Now you only have to add the vegetables; cut the cherry tomatoes in half, and cut artichokes in similar-sized pieces. Add them to the pasta and mix everything together, adding some basil and other spices as you do, then put it in the baking tin.
If you like, you can put some extra cherry tomatoes on the top, and definitely top the whole thing with sprinkling some grated cheese on it. Add a little extra bail on the top, and you’re ready to put it in the oven!
Bake for about 10 – 20 minutes. Towards the end, set the oven to baking-from-upside, so that you’ll get that delicious crunchy crust. You know it’s done when all the egg has coagulated and it’s not liquid anymore.
Take it out, and voilà, bon apetit! 🙂