Chifferini

Gratin de Coquillettes au pavot et aux prunes

Ingredients

4
50min
  • 400g of Panzani Chifferini
  • 500g plums
  • 80g ground poppy seeds
  • 200g powdered sugar
  • 500ml whipping cream
  • 250ml milk
  • 4 egg yolks
  • 50g of butter
pasta

Preparations steps

  • 1. Throw the pasta into salted boiling water for 7 minutes.
  • 2. Stir the cream, milk, sugar and egg yolks in a dish. Pit the plums and cut them into eighths.
  • 3. Melt half of the butter in a pan and sauté the plums until they have softened. Sprinkle the pasta with poppy seeds and mix.
  • 4. Grease a baking dish with the rest of the butter, spread one third of the pasta on the bottom and cover with half of the plums. Repeat.
  • 5. Finally, pour over the creamy mixture prepared earlier and bake covered with aluminium foil at 180 °C for 45 minutes.

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